Scrub and boil the sweet potato until
cooked. Skin and mash it, making sure that the
fibers are strained out.
In a pan, boil the agar-agar strands
with 4 cups water and screw pine leaves until the agar-agar dissolves. Add sugar and stir until dissolved. Strain. Mix half of the agar-agar mixture with
the mashed potato, add a few drops yellow coloring and pour into a
rinsed mould.
Chill to set. Stir the coconut milk into the
remaining agar-agar. Keep warm so that the agar-agar does
not set. When the first agar-agar mixture has
set, pour in 1 cm layer of the second mixture. Chill to set.
Meanwhile, blend cocoa with 1
tablespoon water. Add to the rest of the agar-agar and
bring to boil to cook the cocoa. Pour over the set white layer. Chill to set. Turn out of the mould to serve.
