Steps

1. Melt 1 container of Vanilla Ice Cream in a heatproof container by microwaving at 600W for 2-3 minutes.
   🕒 00:38
2. In a pot, combine 3g of Agar-Agar Powder and 150ml of Water. Stir well and heat over medium-high heat.
   🕒 00:48
3. Once boiling, reduce heat to low-medium and cook for 1-2 minutes. This is the key! Agar-agar needs to be thoroughly boiled for 1-2 minutes to dissolve completely without lumps.
   🕒 01:04
4. Add 15g of Sugar to the pot and stir until dissolved.
   🕒 01:25
5. Once the sugar is dissolved, turn off the heat and add the melted vanilla ice cream. Mix well. Important note: Vanilla ice cream will separate if added while boiling, so always add it after turning off the heat.
   🕒 01:34
6. Strain the vanilla agar-agar mixture into a storage container.
   🕒 01:55
7. Once it has cooled down slightly, chill in the refrigerator until set.
   🕒 02:03
8. Once the vanilla agar-agar has firmed up, drain 1 can of Canned Mandarin Oranges, separating the syrup from the fruit.
   🕒 02:20
9. Arrange the drained mandarin orange segments neatly on top of the set vanilla agar-agar.
   🕒 02:28
10. In a pot, combine 1.5g of Agar-Agar Powder and 150ml of Water. Stir and bring to a boil.
    🕒 02:39
11. Once boiling, add 15g of Sugar and heat, stirring well until the agar-agar is dissolved.
    🕒 02:52
12. Once the agar-agar powder, water, and sugar are well combined, turn off the heat and slowly pour the mixture over the mandarin orange layer.
    🕒 03:10
13. Allow to cool slightly, then chill in the refrigerator until completely set.
    🕒 03:20
14. Once fully chilled and firm, it's ready. Cut into bite-sized pieces and serve.
    🕒 03:36