Recipe Ingredient
- 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
Instructions
- 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.
