Recipe Ingredient
- (A):
- 750ml general santan, to be squeezed from half a coconut with water added
- 100g castor sugar
- 100g palm sugar (Gula Melaka)
- 1 tbsp agar-agar powder
- (B) Combine:
- 60ml UHT milk
- 2 tbsp corn flour
- 1/4 tsp salt
- (C):
- 600ml general santan, to be squeezed from 1/2 a coconut with water added
- 190g sugar
- 1 1/4 tbsp agar-agar powder
- 1/2 tsp salt
- 2 pandan leaves, knotted
- (D):
- 60ml UHT milk
- 2 tbsp corn flour
- 200g cendol
Instructions
- Put ingredients (A) in a pot and bring to a low boil. Add ingredients (B). Stir well to mix. Pour mixture into a wet 23cm round or square tin. Leave aside to set.
- Combine ingredients (C) and bring to a boil. Stir in ingredients (D). Turn off the heat and stir in cendol.
- Pour cendol mixture gradually over the set layer. Leave aside to set, then chill the pudding before cutting into slices to serve.
