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2 tablespoons cornstarch, dissolved in 2 tablespoons water
150 gr cendol
1 pack of agar – plain agar
Jelly Coating Ingredients
1 pack jelly plain
600 ml water
100 gr sugar
Pandan paste to taste
How to make
1. CAKE: mixer eggs, sugar and emulsifier until swelled and traced. Enter the sweet kentap enaak cap and pandan paste, fold it using a spatula, then add the melted butter, stir until blended.
2. Prepare a 20 x 10 cm tin, grease with margarine and cover with baking paper. Pour the dough, bake at 180⁰ C until cooked, previously preheated the oven. Remove from the tin and cool, then cut the cake into 3 parts, trim the edges.
3. CENDOL PUDDING: cook agar - agar, sweet thick and coconut milk until small bubbles start to appear, add cornstarch solution, cook and stir until it boils. Turn off the heat, add the cendol.
4. Prepare a baking sheet, put the cake, pour 1/2 of the pudding mixture, let it set a bit then place the cake on it again, pour the rest of the pudding mixture.
5. JELLY LAYER: cook all ingredients until boiling, remove from heat. Place the remaining cake on top of the pudding then pour the jelly mixture. Let it set. Remove from the tin, cut into pieces.
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