1)Separate lychee from syrup and cut into small pieces. Keep the syrup aside.
2)Melt china grass in water. When it boils add sugar. Remove from fire and add half of the lychee syrup. Pour in a mould, cool and refrigerate.
3)Mix condensed milk and cream. Add rest of the lychee syrup, lychee pieces and chill.
4)Once the chinagrass is set, grate and add to the above.
5)Add soaked kaskas, mix well and refrigerate again.