Cendol Agar Agar

I made this heavenly dessert for my sister’s friends who came all the way from US to attend her wedding.  Her friends are vegan.  So I thought it would be nice to welcome them with a Malaysian traditional dessert.  Simply because it contains the local delicacy ingredients like palm sugar, cendol and coconut milk.

I googled the internet and decided to use Wendy's Cendol Agar Agar.  It turns out well and it is so yummy.  Check out Wendy's blog for other wonderful recipes.

I have now make this agar-agar quite a few times due to popular demand.  I simplifed it into cup size measure to ease in ingredients measurement.

Here is the shopping list for the ingredients:

1 round pan
1 packet of Pearl Mermaid Thailand brand jelly powder
2 cups of drained cendol
1 cup of palm sugar, cut into small pieces
2 tbs corn starch
2 cups of fresh coconut milk
½ cup of sugar
Pinch of salt
5 pandan leaves

And now, here is the cooking directions:
Cendol Layer
1 cup water
½ packet jelly powder
corn starch
Pinch of salt
1 cup fresh coconut milk
2 cups water
½ cup sugar
2 cups drained cendol

1. In a bowl: 1 cup water + jelly powder, mix well and set aside
2. In another bowl: corn starch + salt + coconut milk, mix well
3. In a cooking pan: 2 cups water + sugar and bring to boil. Add ingredient No. 1, bring to boil
4. Add ingredient No. 2, bring to boil again. Remove from heat, add in cendol, mix well and pour into the round pan

Brown Layer
1 cup water
½ packet jelly powder
2 cups water
1 cup palm sugar
5 pandan leaves
1 cup fresh coconut milk

1. In a bowl: 1 cup water + jelly powder, mix well and set aside
2. In a cooking pan: 2 cups l water + palm sugar + pandan leaves, simmer until sugar dissolved
3. Add Ingredient No. 1, bring to boil, take out pandan leaves
4. Add coconut milk, bring to boil again
5. Remove from heat, pour the brown mixture with sieve into a bowl, let cool for 5 minutes
6. Poke small holes with fork on white cendol surface, and slowly pour the brown mixture on it
7. Let it set and cool down in room temperature
8. Chill in fridge for 4 hours before cutting

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