Rainbow Fruit Jelly Cake

1 pack agar-agar powder

4 cups water

½ cup granulated sugar

2 ripe mangocubed

1 cup seedless green grapessliced in half

1 cup seedless red grapessliced in half

2 small oranges or 4 kyat kyatpeeled

½ can peachescubed

2 cups ripe strawberriessliced

2 fuji applesdeseeded and cubed

Combine the agar-agar powder and water in a sauce pot over medium-low heat. Stir until the agar-agar powder fully dissolves. Add the granulated sugar, and mix until dissolves. Boil the mixture on low heat for five minutes.

Pour half of the agar-agar mixture into the desired cake mold. Arrange the fruits according to color per layer.

When the cake mold is already filled with fruit. Slowly pour in the remaining Agar-agar mixture.

Chill in the refrigerator for at least an hour. For best results, chill overnight.

Put a plate over the cake pan and turn it upside down, slice and serve.

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Rainbow Fruit Jelly Cake