Chendol Agar Agar

Ingredients:

For Chendol Layer:

• 150g cooked red beans (cook about 100g, put 1 tablespoon sugar on top of beans when they are still hot)
• 1 packet agar-agar powder (Rose brand)
• 3 pandan leaves
• 170g sugar
• 30g gula melaka
• 250ml thick coconut milk, add water to make up to 960ml
• Pinch of salt
• 1 packet of 300g chendol (available from supermarket), discard water in box.  Boil water, turn off heat, scald chendol for 1 mnute, then drain away water

For Gula Melaka Layer:

• 450ml water
• 2 pandan leaves, knotted
• 80g gula melaka
• 2.5 teaspoons agar agar

Method:

1. Boil water with coconut milk, agar-agar powder, sugar, gula melaka, salt and pandan leaves.  Remove pandan leaves and sieve.
2. Bring mixture to a quick boil, add cooked red beans and chendol.
3. Pour into a 6 inch x 8 inch x 3 inch tray or any desired mould and leave mixture to slightly set.
4. For the gula melaka layer: Boil water with gula melaka, pandan leaves and agar-agar powder.  Sieve.
5. Pour gently onto slightly set chendol layer.
6. Leave to set.  Once it turns cold, chill in fridge for a couple of hours before serving.