Chocolate layer - Place the milk, sugar, vanilla extract and agar agar powder into a small pot. Using a hand whisk to stir well mixture at medium low heat (lightly boiled) and keep stirring until the sugar dissolved. Sieve cocoa powder directly into milk mixture and stir well again. Off heat and continue to stir for another minute. Strain chocolate mixture through a sieve.

Pour a layer of chocolate liquid (thickness of your choice) into mould or serving cups and leave to set in in refrigerator.

White layer - Place milk, sugar, vanilla extract and agar agar powder into a small pot. Lightly boil the milk (same as step 1) until the sugar dissolved. Off heat and continue to stir milk mixture for another minute.

Using a sharp knife to scrape the chocolate jelly before pouring milk liquid on top (this will makes the jelly stick together after set) and leave to set in the refrigerator for 10 minutes.

Lastly combine the remaining chocolate mixture and milk liquid together and stir well to obtain a lighter chocolate layer. (warm up lighter chocolate liquid before pouring on top of white layer)

Then again scrape the white layer with a sharp knife and pour the lighter chocolate liquid on top (step 5).

Leave chocolate agar agar pudding in the refrigerator until ready to serve.