Clear layer, mix with water, agar-agar, jelly, sugar, salt, stir well.Boil over medium heat while stirring until it comes to a boil.Pour several layers into a round 20 cm diameter mold.Add fruit and INACO Mini Jelly.Put it in the refrigerator.For the white layer, make it the same way as the clear layer, pour it over the clear layer, and let it set.For the yellow layer, mix all the ingredients.Boil over medium heat while stirring until it boils.Pour over the white layer.After it hardens, remove it from the mold.Decorate with topping ingredients

Crush the biscuits with a food processor.Add melted butter to the food processor.Prepare a 20cm cake pan and line it with baking paper.Put the biscuit and butter mixture into the pan and press it down on the sides and bottom of the pan.Store the biscuit mixture in the pan in the refrigerator for about 10 minutes.Pour 200ml of yogurt into a saucepan.Add agar-agar powder.Stir well, heat on low until it boils.Take the pan and biscuit mixture out of the refrigerator.Pour the yogurt and agar-agar mixture over the pan.Add inaco mini jelly and raspberry.Store in the refrigerator for about two hours.

Cut the apple into cubes.Halve the grapes, kiwi, and lychee.Add the chopped fruits and Mini Jelly INACO.Pour in lemon juice to taste.Pour yogurt into the fruit mixture, then stir.

Boil water, brown sugar, salt, shrimp paste, and cayenne chili until boiling.Add cornstarch solution, stir until well mixed.Remove from heat, add pineapple and lime juice, stir well.Then chill.Mix all the fruits and Inaco Nata de Coco.Add the pineapple sauce. Stir well.Rujak is ready to be served.