Gula Melaka Cendol Agar-Agar
椰糖煎蕊燕菜
Gula Melaka Cendol Agar-Agar
Instead of serving this Nyonya dessert in a bowl of shaved ice, it was made into a multi layered agar-agar cake. Who can ever resist such an appetising dessert? 
1st Layer:
50g gula melaka
200ml water
100ml fresh coconut milk
2 knotted pandan leaves
1 tsp agar agar powder
1/4 tsp jelly powder
Bring all ingredients (except coconut milk) to a boil and simmer until gula melaka has totally dissolved. Lower heat and pour in the coconut milk stirring all the while. When there are small bubbles on the side of the saucepan, remove from heat. Sieve the mixture and pour slowly into a 1.5 litre glass container.
2nd Layer:
25g gula melaka
150ml water
2 knotted pandan leaves
1/2 tsp agar agar powder
1/8 tsp jelly powder
Bring all ingredients to a boil and simmer until gula melaka has totally dissolved. Test the 1st layer by touching the surface. It should be slightly cooked and developed a film on top that doesn’t stick to your fingers, but still wobbly. Sieve the mixture and pour slowly onto the 1st layer.
3rd Layer:
80g homemade Cendol jellies *
150ml fresh coconut milk
300ml water
50g caster sugar
1 1/2 tsp agar agar powder
1/2 jelly powder
Bring water, sugar, agar agar powder and jelly powder to a boil. When sugar has totally dissolved, lower the heat and pour in coconut milk stirring all the while. When there are small bubbles on the side of the saucepan, remove from heat. Again test the 2nd layer by touching the surface. Sieve the mixture and pour slowly onto the 2nd layer. Add in the Cendol jellies while stirring gently with a chopstick to losses them and spread out evenly.
4th Layer:
Same as 2nd Layer
5th Layer:
Same as 1st Layer
Let it set and cool down completely. Chill in the fridge at least 2 hrs before cutting. Serve chilled.
Chedol Jellies :-
娘惹煎蕊
It isn’t difficult to make Cendol jellies. The only challenge is in getting a Cendol press which I couldn’t find at local baking supply stores. Can you guess what did I use to press my Cendol paste? 
6 pandan leaves
265ml water
25g mung bean flour
15g tapioca flour
7 drops alkaline water
A pinch of salt
A large bowl ice water
150g gula melaka
90ml water
3/4 tsp salt
2 knotted pandan leaves
1 canned red kidney beans
110ml water
2 knotted pandan leaves
400ml fresh coconut milk
A pinch of salt
2 knotted pandan leaves
Shaved Ice
1. Cut pandan leaves into small pieces and blend with water until fine. Strain and set aside pandan juice.
2. Heat coconut milk, salt and pandan leaves in a small saucepan. Once the liquid starts to boil, turn off the heat. Set aside to cool completely.
3. In a separate saucepan, boil gula melaka, water, salt and pandan leaves. Once gula melaka melts and slightly thickens, turn off the heat. Set aside to cool completely.
4. Add mung bean flour, tapioca flour, salt and alkaline water to pandan juice. Mix well, then bring the mixture to a stove. Simmer over low heat and stir occasionally to prevent scorching. As it heats, the mixture will turn into a thick Cendol paste.
5. Transfer Cendol paste into a LADLE COLANDER with large holes. Use a spoon to press the paste through the holes a little at a time into large bowl of ice water and, voila! Cendol jellies!
6. Leave the Cendol jellies in ice water to firm up. Then refrigerate until ready to use.
7. Drain and rinse canned red kidney beans. Heat gently with water and pandan leaves for 5 - 8 mins until soft. Set aside to cool completely.
8. To serve, add Cendol jellies and red kidney beans to a bowl of shaved ice. Drizzle gula melaka syrup and coconut milk.
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