Brown Sugar Cendol Jelly
Similar Vietnamese food recipes: Desserts and Drinks A :
1 tablespoon Agar-agar powder
750 ml Coconut milk (from 1 coconut)
1/2 teaspoon Salt
200 g Brown sugar
2 tablespoons Corn flour, mixed with 60 ml milk
3 pieces Pandanus leaves, knotted
B :
1 tablespoon Agar-agar powder
500 ml Coconut milk (from 1 coconut)
1/2 teaspoon Salt
180 g Sugar
2 tablespoons Corn flour, mixed with 60ml milk
250 g Cendol
3 pieces Pandanus leaves, knotted
A : Put agar-agar powder, coconut milk, pandanus leaves, salt and brown sugar into a saucepan. Stir and cook till boiling. Pour in corn flour and milk mixture, stir and bring to boil again. Pour into a 9″ square tin and leave till 3/4 set. B : Put agar-agar powder, coconut milk, pandanus leaves, salt and sugar into a saucepan. Stir and cook till boiling. Pour in corn flour and milk mixture, stir and bring to boil again. Mix in cendol. Remove, keep stirring till half set, pour over A. Leave to set and chill in the fridge before serving
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