Squeeze 200ml of fresh orange juice. Separate the pulp with a strainer and spoon.
In a pot, add in the orange juice, sugar and agar-agar powder. Over medium heat, stir until the mixture starts to boil.
Remove from heat and place the pot in iced water. Stir until the mixture has cooled down.
Pour the mixture into a mould and refrigerate for 30 minutes.
In another pot, add in 400ml yoghurt drink, 80g sugar and 5g agar-agar powder. Over medium heat, stir until the mixture starts to boil.
Remove from heat and place the pot in iced water. Stir until the mixture has cooled down.
Pour the mixture into a mould and add in the orange jelly in the middle. If needed, you may add in more of the yoghurt drink mixture to fill up the mould. Refrigerate for 30 minutes.
Soak butterfly pea flower in water for 30 minutes.
Pour the mixture into a pot. Add in canned lychee water, sugar, agar-agar powder and knotted pandan leaves and stir over medium heat until it starts to boil.
Remove from heat and place the pot in iced water. Stir until the mixture has cooled down.
Remove/Strain away the pandan leaves and butterfly pea flowers.
Pour mixture into a mould, about half way through then add in the moulded jelly. Refrigerate up to 3 hours.
