Homecooked: Cendol Agar Agar

Cendol Agar Agar 

Fancy a slice of chilled Cendol Agar Agar on a humid day?

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.

自家制：煎蕊菜燕

煎蕊燕菜 

煎蕊燕菜
炎热的天气，来一块冰凉的煎蕊燕菜吧。

我是个懒人，原来的做法是用矿泉水瓶子量水和椰奶的份量。我不喜欢太甜，所以你们要自己酌量加糖。这里就改用国际单位制。

煎蕊可以在超市买。

食材：

煎蕊层

500 ml 水
1包 燕菜粉（12克）
250 ml 椰奶
6 汤匙糖
2 片香兰叶
250 ml 额外的水
1 汤匙椰奶
1 汤匙马铃薯淀粉
1/4 茶匙盐
1包 煎蕊
150克 煮熟的红豆

做法：

1.   制作香兰糖浆：将500 ml 水，糖和香兰叶放入锅中煮沸。 取出香兰叶。

2.   将一包燕菜粉溶解在250 ml 水中。倒入香兰糖浆中，搅拌均匀。 加入250 ml 椰奶拌匀，并保持搅拌以防止结块。

3.   在碗中，将1 汤匙椰奶，盐和马铃薯淀粉混匀。 加入步骤（2）的燕菜液里煮沸。 加入煎蕊和煮熟的红豆拌匀。

4.   将煎蕊燕菜液倒入28 cm的圆形模具中冷却，直至完全凝固。


椰糖层

500 ml 水
1包 燕菜粉（12克）
椰糖1块（约 200克）
2片 香兰叶
250 ml 额外的水
250 ml 椰奶
1/4 茶匙盐

在开始制作这椰糖层之前，请确保已制作好你的煎蕊层。

方法：
1.   椰糖糖浆：将500 ml水，椰糖和香兰叶放入锅中煮沸，直到椰糖完全溶解。 取出香兰叶。

2.   将一包燕菜粉溶解在250 ml水中，再倒进椰糖糖浆里，拌匀。

3.   在碗中，将盐溶解在椰奶中。 倒入 步骤2， 搅拌均匀。

4.   将椰糖层倒在煎蕊层上。 将其完全冷却后再放入冰箱冷藏直至凝固。

5.   吃时，伴着煮熟的红豆和亚答子一起食用。