Chill cream cheese in fridge to harden them up before cutting. Cut cream cheese into smaller chunks.
Add 4 cups of water, 100 grams sugar, agar and jelly powder to a small/medium stock pot. Try to be precise as small amount of agar/jelly powder would create large quantity.
Stir and twirl until all sugar/powder fully dissolve and let sit for 5 minutes.
Place this pot onto medium heat, keep stirring to prevent overflow for 3-5 minutes.
When hot (solution start bubbling up), reduce heat to warm setting.
Mix 1/3 - 1/4 quantity with a desirable flavor fluid/powder.
Ladle into mold, wait a couple minutes to harden up, add cream cheese then ladle till full.
Repeat with other flavors. Remember to stir before ladle out, heat up if necessary to thin them out for easier handling.
When all molds are cooled to room temperature, chill in fridge for 1 - 2 hours.