For the red layer

• 800 g seedless red guava pulp, from about 1.2 kg ripe red guavas
• 700 g granulated sugar (3½ cups)

For the pale layers

• 800 g seedless white guava pulp, from about 1.2 kg ripe white guavas
• 700 g granulated sugar (3½ cups)

For wrapping

• 24 clean, dried bijao leaves, cut into rectangles about 15 x 12 cm