Chendol Agar-Agar 椰糖煎蕊燕菜
This is something I don’t make often which is extremely addictive. I am terribly addicted to the aroma, the sweet sensation and the exotic flavour of it. Never get enough of it….. haha…. That is why I don’t make this often. I made this continuously in two days and ran out of palm sugar in the second day. So, have no choice that I have to use brown sugar which is not AS good as the palm sugar ones. However, still addicted to it …… haha….. Please read on for more.
Note : Kindly email me directly if any quiestions. Many thanks
Ingredients :
(A) Bottom Layer
500ml water
145gm sugar
300ml thick coconut milk
10gm agar-agar powder
1/3 tspn salt
400-500gm chendol
* 1 cup readymade Azuki beans
(B) Top Layer
500ml water
160gm palm sugar/brown sugar (50%/50%)
300ml thick coconut milk
10gm agar-agar powder
1/3 tspn salt
Method :
(1) for ingredients (A), combine water, coconut milk, sugar, salt & agar-agar powder and bring it to boil or till sugar dissolved. Then switch to low heat and stir in the chendol. Let it simmer for 2 second.
(2) next, off the heat and transfer hat mixture to a 9×13″ tray or 10×10″ tray.
(3) finally, spread azuki bean all around the hot mixture and let it cool to set.
(4) now for ingredients (B), combine water, coconut milk, sugar, salt & agar-agar powder and bring it to boil or till sugar dissolved. Then off the heat.
(5) before transferring ingredients (B) into (A), make sure you use a folk to make some scratches on the surface of the bottom layer, so that the top layer can join well together.
(6) now, slowly pour the ingredients (B) to (A) and let it cool down till set.
(7) best to keep chill before serving.
Now, this is how it looks by using a 9×13″ tray. Slightly thinner in layers but more classy and easy to slice.
And this is the first batch I made with palm sugar and in a smaller container which is thicker in layers, but extremely extremely yummy. Gosh, feel like I wanna to make this again. Salivating just by looking at it……… haha…. Enjoy guys ! And have a great week ahead.
Source: http://kristygourmet.blogspot.com/2019/07/chendol-agar-agar.html
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