What happens when you combine two great desserts? You get double the satisfaction of course! Look no further for the sweet ending to your meal this weekend, coz this is really really Sedap 😋
|3 cups Coconut milk|
|1 ¼ tbsp Agar-agar Powder (clear)|
|½ tsp Salt 150ml Fresh Coconut cream (no water added)|
|200g Cendol (drained)|
|Gula Melaka Layer|
|2 cups water|
|150g Gula Melaka|
|4 tbsp Sugar|
|2 Pandan Leaves|
|400ml Coconut milk|
|2 tbsp Agar-agar Powder (clear)|
- 🌟 Cendol layer 1. Mix Coconut milk, sugar, agar-agar powder & salt in a pot on low heat for a few minutes til it boils. 2. Then add in the fresh coconut cream and simmer for another 2 minutes. Remove it from the heat and let it cool for 5 mins, then add in the cendol and stir gently. 3. Pour the cendol mixture into a tray and evenly spread the cendol. Leave aside to cool for 5 mins, then pour it into a tray and set aside. .
- 👉 Gula Melaka layer 1. Put Water, gula melaka, sugar and knotted pandan leaves into a pot and bring to a boil, when all dissolved strain the mixture and put back into a clean pan. 2. Bring the mixture to a low boil and add in the santan, stir for a minute then turn off the heat. Set aside to cool for 5 mins 3. Pour the gula melaka mixture on top of the cendol layer (if cendol layer has already set make very shallow cuts before adding the gula melaka layer so it sticks well). 4. Leave it to chill in a fridge until firm. Cut into desired shape to serve.