Chendol Jelly

Made this for the makan-makan session at my sis-in-law's house last night. I was looking for an idea for a dessert and saw a picture of Jelly Cendul in my file but I was not too confident on the ingredients & measurements. So I created something based on my own imagination to have jelly taste just like the Ice Cendul. The result was impressive with creamy Santan taste at bottom complemented with Gula Melaka taste - just like Ice Cendul flavour!

INGREDIENTS:
1 packet Agar-agar/jelly powder (13g sachet)
800ml Water
80g Gula Melaka (palm sugar)
170g Sugar
200g Cendul
350ml Fresh Milk
150ml Santan (Coconut Milk)
Pandan leaves

METHOD:
1. Make top layer:
Boil 5g jelly powder with 400ml water and pandan leaf until jelly is dissolved.
Add in palm sugar & stir until dissolved.
Discard pandan leaf & pour into jelly mould.

2. Make bottom layer:
Boil remaining jelly with 400ml water and pandan leaf until jelly is dissolved.
Add in sugar & stir until dissolved.
Add in Milk & Santan.
Discard pandan leaf & add in Cendul.

3. Pour Santan mixture onto the first layer which should have set slightly.
Scratch the surface of the first layer with a fork before pouring the 2nd layer to ensure they stick well after harden.

4. Chill in fridge. Serve as dessert, at tea time or anytime.