Chendol Agar Agar



Ingredient

  • 500m water
  • 170g sugar
  • 2 pandan leaves
  • 250ml extra water
  • 12.5g agar agar powder
  • 280ml Kara UHT Coconut Cream
  • ¼ tsp salt
  • 30g cornstarch
  • 500g chendol strips
  • 200g cooked red beans

Gula Melaka Layer

  • 200g gula melaka (palm sugar)
  • 500ml water
  • 2 pandan leaves
  • 250ml extra water
  • 12.5g agar agar powder
  • ¼ tsp salt
  • 250ml Kara UHT Coconut Cream

Garnishing

some sweetened palm seeds (atap seeds)


Method

Chendol Layer

  1. Combine 500ml water, sugar and pandan leaves in a pot. Bring to a boil and cook for 4-5 minutes to make pandan syrup. Discard pandan leaves.
  2. Stir and dissolve agar agar powder in 250ml water. Pour into syrup and mix well. Add 250ml Kara UHT Coconut Cream and stir to mix. Combine 30ml Kara Coconut Cream with salt and cornstarch. Add into agar agar mixture and bring to a boil. Add chendol strips and red beans. Mix well.
  3. Pour mixture into desired container. Leave to cool until completely set.

Gula Melaka Layer

  1. Combine 500ml water, gula melaka and pandan leaves and bring to a boil. Stir until sugar dissolves.
  2. Stir and dissolve 12.5g agar agar powder in 250ml water. Pour into gula melaka mixture and bring to a boil. Discard pandan leaves.
  3. Add salt to Kara UHT Coconut Cream and pour into agar agar mixture. Keep stirring.
  4. Pour mixture over chendol agar agar. Leave to cool and chill in fridge until set. Garnish with some sweetened palm seeds and serve.

Serving portion: 4 persons


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