Chendol Pudding

This recipe was passed down to me by my aunt (Kam Mo). She's a great cook and I've always been a no.1 fan of her culinary. She's pretty, talented (used to be an illustrator before marriage), cook and bake very well.

This chendol pudding is M's favourite dessert from me. I've made this on his birthday as a replacement for his birthday cake.

Bottom Layer
5 tsp agar-agar powder
130g sugar
560ml thin coconut milk
1/2 tsp salt
220ml thick coconut milk
1 packet/220g chendol strips

Top Layer
3 tsp agar-agar powder
420ml thin coconut milk
30g sugar
150g palm sugar/ gula melaka
2pcs pandan leaves
220ml thick coconut milk
1/2 tsp salt

Bottom Layer
1. Add all the ingredients (except thick coconut & salt) in a pot, combine well. Boil it until sugar dissolved, stirring constantly.

2. When mixture is boiled, add in the thick coconut milk and salt.

3. Continue to stir until mixture started to form bubbles at the side. Off the flame, add in chendol strips.

Important Note: Do not over-boiled the mixture. It must be taken off flame second before it reach the boiling point. If you're not careful and over-boiled the mixture, it will form a thin layer of 'skin' on the surface.

4. Pour mixture into an 8" square tin. Let the mixture slightly set on the surface before pouring in the top layer.

Top Layer
5. Repeat the same with the top layer.

Tips: Scar the surface of the bottom layer with a fork or knife before pouring in the top layer. This is ensure that both layers will stick together.

First Commenter

Congratulations, marzie! and thank you for all your comments love!!! :)
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