Place the milk, sugar and agar agar powder into a small pot together with pandan leaves. Using a hand whisk to stir well mixture at medium low heat to boil. Keep stirring until the sugar dissolved. Lower heat and continue to stir mixture for another minute (discard pandan leaves).
Measure about 150ml plain agar agar liquid into a measuring cup and combine with milk, stir well. Pour into mould or serving cups. Place in the fridge to chill for 10 minutes.
Bring the remaining agar agar liquid to boil and drop of rose pink colouring, stir well. Slowly stream in beaten egg into the boiling liquid and stirring with a fork in one direction.
Take the set jelly mould out from fridge, and gently scratch the jelly with a sharp knife. This will make the jellies stick together. Then pour the egg drop liquid on top.
Leave jelly to cool in room temperature and chill it in the fridge for 2 hours before serving.
Recipe by Anncoo Journal at https://www.anncoojournal.com/egg-drop-agar-agar-jelly/