• 25 gm agar-agar strips, soaked for 10-15 minutes
• 200 gm soft brown sugar
• 1 litre water
• 2 cups (500ml) thick coconut milk (from 2 grated white coconuts)
• 2 pandan leaves, shredded and knotted
• 350 gm cendol, well drained

Directions :

1. Put water, sugar and pandan leaves in a saucepan and bring to a boil over medium heat.
2. Add dissolved agar-agar and boil for 12-15 minutes, stirring frequently unti sugar and agar-agar have dissolved completely. Discard pandan leaves.
3. Stir in coconut milk and bring to a boil, then remove from heat.
4. Pour the jelly mixture straight into a 23cm square tin.
5. Add the cendol and stir lightly to mix. Leave aside to cool completely.
6. Chill the jelly well in the refrigerator before cutting into serving pieces.