Gula Melaka Cendol Agar Agar

I enjoy eating local dessert like cendol. It's so cooling and refreshing especially for hot days. Not only that, the rustic fragrance of gula melaka and coconut is 'icing on the cake' for this dessert. Hence it's no surprise that I had the recipe bookmarked when I chanced upon Elyn's post on Gula Melaka Cendol Agar Agar. How can I not be attracted to this interesting marriage of  cendol and agar agar?!

Try it! 

It's Cendol in a Pudding!!

Gula Melaka Cendol Agar Agar
recipe from e's joie

Ingredients:
For the 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
80g sugar

Part D

300g cendol (drained)

* 1 packet sold at the supermarket will be just nice. 300g shown on the packaging is inclusive of the water in the packet.

For the Gula Melaka Layer
Part E
100g gula melaka, chopped
250ml water

Part F
125ml water
6g agar agar powder

Part G
125ml coconut milk
Pinch of salt

Method:

For the Cendol Layer

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 the agar agar mixture from step 1.

4. Lower the heat when it comes to a boil. Then pour in the corn flour-coconut mixture from step 2 slowly. Keep stirring.

5. Increase the heat and bring the mixture to a boil. Remove from heat and add in the drained cendol. Stir and mix well.

6. Pour into moulds and let it cool down while proceeding to make the gula melaka layer.

For the Gula Melaka Layer

7. Part E

- Bring 250ml water and chopped gula melaka to a boil. Simmer and stir until gula melaka has dissolved.

8. Part F

- Mix agar agar powder with 125ml water and pour into the pot and bring to a boil.

9. Lower the heat and add in the coconut milk and salt (Part G). Keep stirring. When well mixed, remove from heat.

10. Test the cendol layer by touching the surface. It should be wobbly and have cooled slightly. There should be a film developed on top that does not stick to your fingers.

11. Pour in the gula melaka layer from step 9 slowly onto the cendol layer and let it set and cool down before chilling in the refrigerator.

This post is linked to – Little Thumbs Up October 2015 (Coconut) – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Jess from Bakericious

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.