Gula Melaka Cendol Agar Agar

I’m sure everyone could feel the heat nowadays. So what is better than some cooling dessert?

Cendol Layer
Part A
125ml water
6g agar agar powder

Part B
125ml fresh coconut milk
Pinch of salt
15g corn flour

Part C
250ml water
80gm sugar

Part D
300g cendol (drained)
*1 box sold at supermarket will be just nice. 300g shown on the box is inclusive of the water package inside

1. Part A – Mix agar agar powder with 125ml water and set aside.
2. Part B – Mix corn flour, salt and coconut milk together and set aside.
3. Part C – Pour 250ml water and sugar in a pot and boil. When mixture has come to a boil, pour in agar mixture.
4. Bring to a boil again, lower heat and pour in corn flour mixture slowly and keep stirring.
5. Increase heat to bring back to a boil. Remove from heat and put in drained cendol. Mix well.
6. Pour into molds or cake pan.
While the cendol layer is cooling down, do the gula melaka layer.

Gula Melaka Layer
Part A
100gm Gula Melaka
250ml water

Part B
125ml water
6g agar agar powder

Part C
125ml coconut milk
Small pinch of salt

1. Part A – Bring 250ml water and palm sugar to a boil and simmer until palm sugar has totally dissolved.
2. Part B – Mix agar agar powder with 125ml water and pour into the pot. Bring to a boil again.
3. Lower heat and pour in coconut milk(with salt mix in) stirring all the while.
4. 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 Gula Melaka layer slowly and let it set and cool down before storing in refrigerator.