|
Ingredients: |
|
Materials |
Quantity |
|
A |
|
|
|
(a) |
agar-agar power |
4 teaspoons |
|
|
instant jelly |
½ teaspoon |
|
|
castor sugar |
60 g |
|
|
water |
450 ml |
|
(b) |
jelly grass/ chin chow |
100 g (cut into cube) |
|
B |
|
|
|
(c) |
agar-agar powder |
4 teaspoons |
|
|
castor sugar |
120 g |
|
|
2nd coconut milk |
500 ml |
|
|
salt |
¼ teaspoon |
|
|
(Boil and add in (d)
and boil a while, let it cool and add in Cendol) |
|
(d) |
1st coconut milk |
200 ml |
|
|
cendol |
150 g |
|
|
pandan leaf |
few pieces |
|
C |
|
|
|
(f) |
agar-agar powder |
6 teaspoons |
|
|
sugar (gula melaka) |
150 g |
|
|
2nd coconut milk |
700 ml |
|
|
salt |
a pinch |
|
|
(Boil until melt and
add in (g) then boil a while) |
|
(g) |
1st coconut milk |
200 ml |
|
|
sweet corn |
150 g (cream
style) |
|
|
egg yolk |
2 units |
|
|
pandan leaf |
few pieces |
|
Method: |
Step
1:
|
Bring (a)
to boil, when half set add in (b),
pour into a (12x10)" tray, leave to half set. |
Step 2:
|
Pour 'B',
leave to half set. |
Step 3:
|
Lastly, pour in
'C', leave completely set. |
Step 4:
|
|
Step 5:
|
|
Step 6:
|
|
|
