Chendol Jelly

Ingredients for Gula Melaka Layer:

100 gm. Palm Sugar or Gula Melaka
1/8 tsp. salt
60 ml. water
1 blade pandan leaf (knotted)

2 tsp. agar-agar powder
1 egg yolk
100 gm. thick coconut milk
200 ml. water
2 blades of pandan leaves

Ingredients for Chendol layer:

130 gm. sugar
1/8 tsp. salt
3 tsp. agar-agar powder
1 Tbsp. cornflour
160 gm. thick coconut milk
550 ml. water
2 blades of pandan leaves
320 gm. chendol

1 small floral cutter
some floral moulds

Method:

(1) Boil gula melaka, salt, water and pandan leaves together till sugar dissolves. Remove from heat and seive it.
(2) Add egg yolk into coconut milk and put into a pot. Add in agar agar powder, water, pandan leaves and boil till agar agar dissolves.
(3) Pour gula melaka mixture into a 7" square tray. Let it set. When set, use a floral cutter to cut out floral agar agar.
(3) Mix the chendol layer ingredients together in a pot. Boil the chendol layer ingredients till sugar and agar agar dissolves. Add in chendol. Pour the chendol layer into floral mould and then put a piece of the cut out gula melaka agar agar in the center. Leave it to set in the refrigerator.
(4) Serve chilled.

*This recipe is adapted from the book: Kuih Muih