Cendol Jelly


25g agar-agar strips, soaked for 10-15 minutes
200g soft brown sugar
1 litre water
2 cups (500ml) thick coconut milk (from 2 grated white coconuts)
2 pandan leaves, shredded and knotted
350g cendol, well drained


Put water, sugar and pandan leaves in a saucepan and bring to a boil over medium heat.

Add dissolved agar-agar and boil for 12–15 minutes, stirring frequently until sugar and agar-agar have dissolved completely. Discard pandan leaves.

Stir in coconut milk and bring to a boil, then remove from heat.

Pour the jelly mixture straight into a 23cm square tin.

Add the cendol and stir lightly to mix. Leave aside to cool completely.

Chill the jelly well in the refrigerator before cutting into serving pieces.

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