• Prep Time 20 minutes
  • Cook Time 60 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

Recipe Ingredient

  • 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


  1. 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.
  2. Pour into a tray and use a spatula to stir well to allow cendol to be evenly distributed. Leave to set.
  3. To make the gula melaka layer, bring ingredients(D) to a boil to dissolve the sugars. Strain off impurities.
  4. 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.
  5. Cut into squares and serve.

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