Malaysian Agar-Agar Ice Cream Pudding

Cook the agar-agar with water, granulated sugar, and rock sugar until the agar-agar dissolves and boils.

Prepare another pot, ensuring it is not too small.

Divide the agar-agar mixture into two equal parts.

In the first pot, mix with coconut milk, beaten egg yolks, liquid milk, and yellow food coloring, and cook until it boils again.

Pour into a container and let it cool until slightly set.

When the bottom layer is slightly set, beat the egg whites at high speed until stiff.

In the second pot, cook the other half of the agar-agar mixture until dissolved.

Add red food coloring, reduce heat, and gently fold in the stiff egg whites without breaking them.

Turn off heat and carefully pour over the set bottom layer.

Refrigerate until fully set.