Chendol Jelly

Chendol Layer...

- 500ml water
- 170gm sugar
- 250ml water
- 1.5 Tbsp agar-agar powder (12.5gm)
- extract from 1 coconut mixed with water totaling 250ml
- small pinch of salt
- 30gm corn starch
- 500gm cendol (2 cups, drained)

1) Mix agar powder with 250ml water, set aside.

2) Mix cornstarch, salt and coconut extract together, set aside.

3) Bring 500ml water and sugar to a boil. When solution has come to a boil, pour in agar mixture.

4) Bring a a boil again, lower heat and pour in cornstarch mixture, stirring all the while.

5) On medium heat , bring back to a boil. Remove from heat and put in drained cendol. Mix well.

6) Pour into a 10 inch square pan.



While the cendol layer is cooling down, do the brown layer.


Brown Layer...
- 200gm gula Melaka
- 500ml water
- 2 blades pandan, shredded and knotted
- 250ml water
- 1.5 Tbsp agar-agar powder (12.5gm)
- extract from 1 coconut mixed with water totaling 250ml + small pinch of salt

1. Bring 500ml water, palm sugar and pandan knot to a boil and simmer until palm sugar has totally dissolved.

2. Mix agar powder with 250ml water and pour into the pot. Bring to a boil again.

3. Lower heat and pour in coconut extract, stirring all the while. When there are small bubbles on the side of the pot, remove pot from heat.

4. Test cendol layer by touching surface. It should have slightly cooled and developed a film on top that does not stick to ur fingers, but should be wobbly. Pour in brown layer slowly, carefully using a sieve(there might be unwanted stuff in the palm sugar) and let it set and cool down.

5. Chill in fridge before cutting.