Fruit Milk Agar Jelly

Steps

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1. 1
   Prepare all fruit by cutting into bite-sized pieces. Rinse strawberries, pat dry, remove hulls and halve them (quarter larger ones). Cut pineapple into convenient chunks. Peel orange and remove white pith from each segment. Peel kiwi, remove stem, and slice into approximately 1 cm (½ inch) widths. Aim for about 100g of each fruit type.
   ▶ ≈1:42
2. 2
   Prepare an 18 cm (7 inch) loaf pan. Arrange fruit on the bottom of the pan—this will become the visible top surface when unmolded. Refrigerate while preparing the agar mixture.
   ▶ ≈3:58
3. 3
   Add powdered agar and water to a saucepan, mix well, and place over medium heat. Stir occasionally until it comes to a full boil, then reduce to low heat and simmer for 2 minutes, stirring frequently to ensure the agar completely dissolves.
   ▶ ≈4:26
4. 4
   Add sugar and stir thoroughly until completely dissolved. Add condensed milk and mix well. Gradually add milk that has been warmed to body temperature in two batches, stirring well after each addition—avoid boiling. Once fully combined, remove from heat.
   ▶ ≈5:38
5. 5
   Remove the chilled pan from the refrigerator. Carefully pour enough agar mixture to cover the fruit layer—work quickly as agar sets at room temperature. Add remaining fruit to the remaining agar mixture, stir quickly, and pour into the pan.
   ▶ ≈6:31
6. 6
   Cover the pan with plastic wrap and let cool to room temperature. Refrigerate for 2 hours until completely set.
   ▶ ≈7:17
7. 7
   To unmold, run a thin knife around the edges of the pan, place a serving plate on top, and flip to release the jelly.
   ▶ ≈7:32