The green and white color combination from pandan and coconut milk layered agar is a very common theme in many Indonesian desserts. With these two colors, you can keep it simple by making two layers as shown in this post, which I think is perfectly okay for midweek desserts. For special occasions, you can try making an elaborate multi layer version by alternating white and green layers like this puding lapis that will definitely impress any guest.
To start, you will need to hunt down some fresh pandan leaves, frozen ones are okay since this is what I use for this recipe. But if you can get your hand on some fresh leaves, use that! Here is the step-by-step to make fresh pandan extract:
The most widely available brand of agar-agar powder in Indonesia is Swallow brand. If that is what you are using, be sure to select the clear (colorless) version.
The Swallow brand agar-agar powder is hard to come by in United States, in which case, you can try using Now Food agar powder, which is my go-to agar powder when I am in the US.
If you use pretty moulds, you can try un-mould the agar prior to serving. It gives off a more elegant and sophisticated feeling to this really humble dessert.
You can try using silicone muffin baking cups like this one from OXO if you want to serve your pandan and coconut milk agar unmoulded.
If unmoulding is not something you want to do, you can also pour into pretty glass jars and serve the agar without the need to unmould.