Layered Cendol Palm Sugar Pudding

Ingredient A

400ml coconut milk

800ml water + 6-7 screwpine leaves

180gm sugar

15gm agar-agar powder(1 ½ tbsp )

Green colouring

¼ tsp salt

Ingredient B

800ml water

160 gm palm sugar/gula Melaka

10gm agar- agar powder(1 tbsp)

Ingredient C

150m l coconut milk

450ml water

100gm sugar

10gm agar-agar powder(1 tbsp)

80gm cendol

¼ tsp salt

Method:

1.Cook ingredient A until it boils.Separate into 2 parts.Pour one part into a pan.Leave to set in the fridge.( I placed in the freezer).Leave the rest of the mixture boiling in low heat.

2.Cook ingredient B until it boils.Sieve.Separate into 2 parts. Pour one part on to the first layer.Scratch the top layer with a fork .This will ensure the second layer sticking to the first layer. Leave to set. Leave the rest of the mixture boiling in low heat.

3.Cook ingredient C except the cendol until it boils.Pour all the mixture onto the second layer.Sprinkle the cendol as well.As the layer set, the cendol will rise up.

4.Scratch the top layer with a fork.Pour the palm sugar layer and leave to set.

5.Finally ,pour in the first layer(ingredient A) mixture on top.

Reference :  http://resipicitarasawan.blogspot.com/