• Prep Time 5 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 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


  1. Put water, sugar and pandan leaves in a saucepan and bring to a boil over medium heat.
  2. Add dissolved agar-agar and boil for 12-15 minutes, stirring frequently until sugar and agar-agar have dissolved completely. Discard pandan leaves.
  3. Stir in coconut milk and bring to a boil, then remove from heat.
  4. Pour the jelly mixture straight into a 23cm square tin.
  5. Add the cendol and stir lightly to mix. Leave aside to cool completely.
  6. Chill the jelly well in the refrigerator before cutting into serving pieces.
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