Ingredients: 

Prepare in advance:
Jelly cubes:
1 packet agar-agar powder (15g)
3 cups water
2 pandan leaves - tear into 2 and make a knot
4 tbsp sugar
1 tsp rose water
 

Method:

Put agar-agar, water and pandan leaves in a saucepan. Bring to the boil.
Add sugar and rose water. When sugar has dissolved, pour jellyinto 4-5
little bowls. Leave one a natural colour, add red, green and yellow to each 
of the other portions. If there is a fifth bowl add milk for an opaque white jelly.
Cool and chill in refrigerator. When set, cut into tiny cubes.

Syrup:
3/4 cup sugar
1 pandan leaf
1 small pc cinnamon stick (1cm long)
2 cardamoms
1 cup water
1/2 tsp red colouring

Method:

Put above ingredients in a saucepan (except red colour) and boil till sugar dissolves.
Add colouring and cool syrup before use.


To make the drink:
1.5 cups evaporated milk
1 cup syrup
multi-coloured jelly cubes
6 tbsp sweet corn
3 cups water
1 tsp rose water

Method:

Whip milk and syrup into a frothy mixture in liquidiser. 
In a large punch bowl, put jelly cubes and corn. 
Add milk mixture, water and rose water. Stir.
Add ice cubes or crushed ice and serve.