Bring 600ml water to boil, add in sugar and hibiscus. Cook for 15 minutes under medium low heat, set aside.

Use 3 tablespoons water mix with gelatine. Then put in a hot water to dissolved. 

Add the gelatine into hibiscus mixture, mix well. Pour into the container, let it cool and chill in fridge for 3 hours. 

Cut the jelly into small pieces, put in the container. 

For the white jelly: Use 3 tablespoons water mix with gelatine. Then put in a hot water to dissolved. 

Bring 150ml water to boil, add sugar (if you use coconut cream), then add in condensed milk (or coconut milk) . Add in gelatine, mix well. Let it cool completely.

Pour it into the jelly , chill in fridge until it set. Cut into small pieces, enjoy!