Preparation: 5 mins Cooking time: 15 mins
° 10g agar-agar powder
° 200-250g palm sugar(gula melaka)
° 200-300g chendol, washed and drained
° 500ml coconut milk
° 4 pandan leaves (screwpine), tied into a knot
° 1 litre water
1. Dissolve agar-agar powder in 1 litre of water. Add palm sugar, pandan leaves and bring to boil over low heat.
2. Remove from heat, mix coconut milk and chendol to agar-agar solution, pour into a big mould. 3. Leave to cool before refrigerating until chilled.