• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • (A):
  • 750ml general santan, to be squeezed from half a coconut with water added
  • 100g castor sugar
  • 100g palm sugar (Gula Melaka)
  • 1 tbsp agar-agar powder
  • (B) Combine:
  • 60ml UHT milk
  • 2 tbsp corn flour
  • 1/4 tsp salt
  • (C):
  • 600ml general santan, to be squeezed from 1/2 a coconut with water added
  • 190g sugar
  • 1 1/4 tbsp agar-agar powder
  • 1/2 tsp salt
  • 2 pandan leaves, knotted
  • (D):
  • 60ml UHT milk
  • 2 tbsp corn flour
  • 200g cendol

Instructions

  1. Put ingredients (A) in a pot and bring to a low boil. Add ingredients (B). Stir well to mix. Pour mixture into a wet 23cm round or square tin. Leave aside to set.
  2. Combine ingredients (C) and bring to a boil. Stir in ingredients (D). Turn off the heat and stir in cendol.
  3. Pour cendol mixture gradually over the set layer. Leave aside to set, then chill the pudding before cutting into slices to serve.

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