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| Cendol Agar Agar |
I'm a lazy person, my original method was to use a 500 ml mineral water bottle to measure the amount of water and coconut milk. I don't like my dessert too sweet, so you have to adjust the sugar according to your preference. Here I have changed my measurements to the International System of Units (SI).
You can buy the green cendol from the supermarket.
Ingredients:
Cendol Layer
500 ml water
1 packet agar agar powder (12 g)
250 ml coconut milk
6 tablespoons sugar
2 pandan leaves
250 ml extra water
1 soup spoon coconut milk
1 tablespoon potato starch
¼ tsp salt
1 packet cendol
150 g cooked red beans
Method:
1. Make pandan syrup: Put the 500 ml water, sugar and pandan leaves in a pot to boil. Remove the pandan leaves.
2. Dissolve the packet of agar agar powder in 250 ml water. Pour into pandan syrup and mix well. Add 250 ml coconut milk, mix well and keep stirring to prevent curdles.
3. In a bowl, mix a soup spoon of coconut milk with the salt and potato starch. Add into agar agar mixture and bring to a boil. Add cendol and cooked red beans to mix well.
4. Pour cendol agar agar mixture into a 28 cm round mould. Leave to cool until completely set.
Gula Melaka Layer
500 ml water
1 packet agar agar powder (12 g)
1 piece gula melaka (200 g)
2 pandan leaves
250 ml extra water
250 ml coconut milk
¼ tsp salt
Make sure your cendol layer is set before starting to make this layer.
Method：
1. Put the 500 ml water, gula melaka and pandan leaves in a pot to boil until gula melaka completely dissolves. Remove the pandan leaves.
2. Dissolve the packet of agar agar powder in 250 ml water. Pour into gula melaka syrup and mix well.
3. In a bowl, dissolve salt in the coconut milk. Pour into gula melaka agar agar mixture. Stir to mix well.
4. Pour the mixture over cendol agar agar. Leave it to cool completely before chilling it in fridge until set.
5. Serve with cooked red beans and attap chee.
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