cendol agar-agar

[cendol layer]
500ml water
170g sugar
250ml water + 12.5g agar-agar powder
extract from 1 coconut + water (total 250ml)
small pinch of salt
30g corn starch
500g cendol

1. bring 500ml water + sugar to boil
2. add 250ml water dissolved agar-agar powder. bring to boil again
3. mix coconut, salt and cornstarch
4. lower heat, add coconut mixture.
5. over medium heat, bring to boil again.
6. remove from heat, mix in cendol.
7. pour into 10 inch pan

[melaka sugar layer]
500ml water
200g melaka sugar
2 blades of panda leave
250ml water + 12.5g agar-agar powder
extract from 1 coconut + water (total 250ml) + pinch of salt

1. bring 500ml water + sugar to boil, simmer till sugar dissolve
2. add 250ml water with dissolved agar-agar. bring to boil again
3. add coconut extract, lower heat. when small bubbles exist at the side of the pot. remove from the heat
4. carefully pour over the cendol layer. make sure the cendol layer surface is solidify but yet wobbly.
5. use a drainer as there will be residuals in palm sugar.

cool in the fridge.