Wednesday, May 30, 2012

Singapore - Coconut Cendol Kueh

Coconut Cendol Kueh


(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


-       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.

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