Agar-Agar Cendol with Palm Sugar
Ingredients
- 3 packets clear agar-agar powder
- 1/2 tin sweetened condensed milk
- 250 grams palm sugar
- 1500 ml water
- 500 ml coconut milk
- 1 bowl cendol
- 1/4 cup white sugar
- a pinch of salt
Preparation
Cendol layer
Prepare the cendol and set aside.
Cook 1 liter of water with 1 packet of agar-agar until boiling.
Add 1/2 tin of sweetened condensed milk and a little salt.
Boil until fully cooked.
Pour the mixture into a container and add the cendol.
Cool until it sets slightly. This can be done in two containers.
Palm sugar layer
Cook 250-300 grams of palm sugar until dissolved.
Dilute the palm sugar mixture with water to make 1500 ml and cook with 2 packets of agar-agar powder.
Add 1/4 cup of white sugar; add more if a sweeter taste is desired.
When boiling, add 500 ml of coconut milk.
Cook until boiling, then turn off the heat.
Score the cendol layer with a fork.
Pour the palm sugar mixture over the cendol layer.
Cool until set, then refrigerate.
Cut into creative shapes and serve.
Notes
This recipe creates a 3-layer dessert.
Enjoy the agar-agar cendol as a refreshing treat.
