Coconut Cendol Kueh

Ingredients

• (A) 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

Directions

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

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