Friday, July 24, 2009

Chendol Agar-agar

Posted by Quinn at Friday, July 24, 2009

I made this for this year's Chinese New Year, on the 8th day of the Lunar Calendar. We have grand prayers on this particular day and lots of guests are invited. This makes a lot and I'm not sure if you can keep it for long. Mine was finished in a day you see.

I do not have a recipe for this and there are tonnes of chendol agar-agar floating around the internet. I've been risky and took one recipe from a Vietnamese website, which doesn't even come with a picture!
Hey, I always thought chendol agar-agar is a very Malaysian/Singaporean thingy. Anyway, the website is here and I'm gonna retype them anyway even though I did not make any substitutes whatsoever. And if you are wondering how they taste like, they tasted really awesome. I would cut down the sugar a littl and use less coconut milk maybe? Not less coconut milk, maybe just use 1 coconut for all the coconut milk needed in both layers. I think this is too coconuty and creamy, and definitely high, very high in cholestrol!


Gula Melaka Layer

1 tablespoon Agar-agar powder

750 ml coconut milk, squeezed from one coconut (I'll use 1/2 coconut in future)

3 pieces pandan leaves, knotted together

1/2 teaspoon salt

200 g Gula Melaka


2 tablespoons cornstarch, mixed with 1/4 cup of cold milk


Stir and cook the first five ingredients above in a pot until boiling. Give the cornstarch-milk mixture a good stir and pour it into the pot. Bring to boil again and pour all the mixture into a 10'' round tin (Make sure the tin is thoroughly wet before pouring in!). Do not touch and shake it. Let it set and cool down whilst you proceed to make the other layer.



Coconut Chendol Layer

1 tablespoon Agar-agar powder

500 ml coconut milk, squeezed from one coconut (I'll use 1/2 coconut in future)

3 pieces pandan leaves, knotted together

1/2 teaspoon salt

180 g white sugar (I'll use 150g next time)


2 tablespoons cornstarch, mixed with 1/4 cup of cold milk

250 g chendol


Stir and cook the first five ingredients above in a pot until boiling. Give the cornstarch-milk mixture a good stir and pour it into the pot. Bring to boil again and add in all the chendol. Remove from heat and keep stirring until half set.


Now, use a finger and gently press on the Gula Melaka layer. It should be 3/4 set now and firm to touch. Working quickly, take a fork and scrap all over the surface of the layer and pour the chendol coconut mixture over it.
Do not touch and shake it. Let it set and cool down before chilling it in the fridge.

Best served when really well chilled.

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2 comments on "Chendol Agar-agar"

Anncoo on July 24, 2009 at 11:32 PM said...

You made 3 recipes in one day? Awesome!!!

Quinn on July 25, 2009 at 12:33 AM said...

Haha, Anncoo, I only make 2 recipes in a day. The chendol jelly was made in February for CNY but I couldn't find the time to post it till today actually. So many things have been coming in the way.

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