In the Kitchen

Cendol Jelly




    • 25g agar-agar strips, soaked for 10-15 minutes
    • 200g soft brown sugar
    • 1 litre water
    • 2 cups (500ml) thick coconut milk (from 2 grated white coconuts)
    • 2 pandan leaves, shredded and knotted
    • 350g cendol, well drained


    Put water, sugar and pandan leaves in a saucepan and bring to a boil over medium heat.

    Add dissolved agar-agar and boil for 12?15 minutes, stirring frequently until sugar and agar-agar have dissolved completely. Discard pandan leaves.

    Stir in coconut milk and bring to a boil, then remove from heat.

    Pour the jelly mixture straight into a 23cm square tin.

    Add the cendol and stir lightly to mix. Leave aside to cool completely.

    Chill the jelly well in the refrigerator before cutting into serving pieces.

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tried it and says:


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1 Oct 2007 1:03:00 PM