Description

Ingredients

Cendol layer

• 30 g cornflour (starch)
• 250 g fresh coconut milk
• 170 g sugar
• 1½ tbsp agar-agar powder or 20 g
• agar-agar strips, cut in 7 cm length, rinsed
• 750 g water(not supplied)
• 1 pinch salt
• 500 g cendol (green jelly droplets), drained, homemade or store bought

Gula Melaka layer

• 200 g palm sugar (gula Melaka)
• 1½ tbsp agar-agar powder or 20 g agar-agar strips, cut in 7 cm length, rinsed
• 750 g water (not supplied)
• 2 pandan leaves, tied into knots
• 250 g fresh coconut milk
• 1 pinch salt

Preparation

Cendol layer

1. Place a bowl on mixing bowl lid, weigh in cornflour and coconut milk. Mix well and set aside.
2.  Place sugar, agar-agar powder and water in mixing bowl, boil 10 min/110°C/speed 2.
3. Add reserved coconut milk mixture and salt, cook 8 min/98°C/speed 2.
4. Add cendol and mix well with spatula. Transfer to a square baking tray (25 cm x 25 cm). Using a spoon, remove excess bubbles on agar-agar surface, leave toset completely in refrigerator for 2 hours. Clean mixing bowl.

Cendol layer

1. Place palm sugar, agar-agar powder, water and pandan leaves in mixing bowl, boil 10 min/110°C/speed 2.
2. Add coconut milk and salt, cook 4 min/98°C/speed 2. Discard pandan leaves. Check if the agar-agar surface has formed a layer of film. Lightly scratch the top surface with a fork. Gently pour the gula Melaka layer through a fine mesh strainer on top of the set cendol layer. Using a spoon, remove excess bubbles on agar-    agar surface. Let cool and set before refrigerating for 2 hours. Cut in squares and serve