Cendol agar agar

I got this recipe from Table For 2.

CENDOL AGAR AGAR BY TABLE FOR 2

Cendol Layer

 

500ml water

170gm sugar

250ml water

1.5 Tbsp agar-agar powder (12.5gm)

250ml coconut milk

a 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)

250m coconut milk l + a pinch of salt

 

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

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

iii) 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.

iv) 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.

v) Chill in fridge before cutting.