Agar-Agar Cendol

I love agar-agar, and I love cendol. So I went in search of recipes that I could use to make my agar-agar cendol. I found a few, but I chose one and altered the recipe to my liking.

Bottom Layer
Ingredients:

750ml water
150g sugar
300g cendol
1/2 pkt agar-agar powder (Red Man)
1/2 box of Kara coconut milk, made into 125ml
1 tsp salt

Method:

• Dissolve agar-agar powder in 100ml water.
• Mix 1 tsp salt with 125ml coconut milk.
• Bring 650ml water to boiling and dissolve the 150g sugar.
• Add in the agar-agar mixture together with the coconut milk.
• Lastly add in the cendol and pour into baking tray.
• Prepare the top layer while waiting for the bottom layer to half set.

Top Layer
Ingredients:

750ml water
225g gula Melaka
1/2 pkt agar-agar powder (Red Man)
1/2 box of Kara coconut milk, made into 125ml
1 tsp salt

Method:

• Dissolve agar-agar powder in 100ml water.
• Mix 1 tsp salt with 125ml coconut milk.
• Bring 650ml water to boiling and dissolve the 225g gula Melaka.
• Add in the agar-agar mixture together with the coconut milk.
• When the bottom layer is almost set, slowly pour in the top layer mixture. Take care not to break through the surface of the bottom layer. If the bottom layer is set, scratch the surface with a fork before pouring in the top layer mixture.

Chill the agar-agar cendol in the refrigerator for 3-4 hours or overnight. Before turning out use a plastic spatula, loosen the side. Cut the agar-agar into diamond shape and serve.