Saturday, 4 August 2012

Agar-agar Cendul

Ingredients A
5gm jelly
60 gm Palm sugar - cut into small
3 tbsp brown sugar
1 pandan leaves - tie into knot
600ml water
1 drop brown coloring (optional)

Ingredients B
5gm jelly
250ml thick coconut milk ( 1 cup)
400ml water
1 tbsp sugar
1 pandan leaves - tie into knot
1/2 tsp salt

1 cup cendol

Brown Layer
1. Combine palm sugar, brown sugar, pandan leaves and 200ml water. Boil until sugar dissolved, sieved and set a side
2. Boil agar-agar with the remaining water (200ml) until dissolved and then add the brown syrup and coloring. Pour into the desired mould and allow to cool

Cendul Layer
1. Combine jelly with water and pandan leaves, boil until dissolved.
2. Add coconut milk and salt. Bring to boil. Removed, set a side to allow it cool.
3. Once the brown layer harden, scratch the surface with fork. Spread the cendol on top evenly.
4. Slowly pour the santan jelly and then let it cool before refrigerate
5. Served chilled

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