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.
Place palm sugar, agar-agar powder, water and pandan leaves in mixing bowl, boil 10 min/110°C/speed 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