Singapore - Coconut Cendol Kueh

Coconut Cendol Kueh

Ingredients

(A) Cendol Layer:

-       750 ml general santan

-       160g sugar

-       1 1/4 tbsp agar-agar powder

-       1/2 tsp salt

(B):150 ml pati santan

(C):100g cendol, drain well in a colander

(D) Gula Melaka Layer:

-       100 ml water

-       75g gula melaka, chopped finely

-       2 1/2 tbsp sugar

-       2 pandan leaves, knotted

-       (E):200ml general santan

-       1 tbsp agar-agar powder

Directions

-       Mix (A) together and bring to a boil. Lower heat and add in (B).

-       Allow to simmer slowly. When bubbles appear turn off the fire. Leave to cool slightly.

-       Add in (C) and stir well.

-       Pour into a tray and use a spatula to stir well to allow cendol to be evenly distributed.

-       Leave to set.

-       To make the gula melaka layer, bring ingredients (D) to a boil to dissolve the sugars.

-       Strain off impurities.

-       Mix (E) into the gula melaka syrup mixture.

-       Bring to a boil.

-       Turn off the heat and add in santan.

-       Cool slightly, then pour over cendol layer.

-       Leave to set then chill well in the refrigerator.

-       Cut into squares and serve.