1. Using a sharp chef’s knife on a sturdy cutting board, wash and cut the kiwi, tangerine oranges, grapes, and blueberries into your preferred shapes and sizes.
2. In a medium saucepan, add the agar-agar powder, sugar, and room temperature water. Use a whisk to mix well and avoid lumps from forming.
3. Place the saucepan on the stove and cook on low heat until it boils. Stir occasionally with a wooden spoon to prevent lumps from forming.
4. Using a measuring cup, pour 300ml of the agar-agar liquid into an 8-inch square mold. Remove air bubbles with a silicone spatula. Leave to cool until the top layer forms a film.
5. For the remaining liquid in the saucepan, keep warm on the stove. Use the lowest heat setting to keep it warm.
6. Once a film forms on the first layer (when gently touched, it will be bouncy), gently pour in the remaining agar-agar liquid at the corner and side of the mold using a measuring cup to avoid piercing through the next layer.
7. Arrange the cut fruits in the mold to your preference. Some fruits will float up as they are less dense. When the jelly thickens slightly, gently push the fruit to the middle level using a silicone spatula. Do not push too hard as it may break through the first layer.
8. Let the jelly set at room temperature. Place in the fridge to chill for about 2 hours.
9. Remove the jelly from the mold and cut into desired shapes and sizes using a sharp chef’s knife.