Cendol Agar-agar (Pudding)

In Malaysia agar-agar (pudding) is a popular dessert. You can find many types of agar-agar such as plain agar-agar with some red coloring, mango, pineapple, lychee, longan, dragon fruit, and many many more. There are many types of pudding powder with all kind of flavour too.















My friend had ordered a tray of cendol agar-agar from me. In my earlier blog I have posted the making of cendol. It is very difficult to purchase a good tasting cendol from the supermarket so I decided to make it myself.


Cendol Agar-agar Recipe

Bottom Layer
1500ml water
300g sugar
500g cendol
25g agar-agar powder
250ml thick coconut milk
1 tsp salt

1. Dissolve 25g Agar-agar powder in 250ml water.
2. Mix 1 tsp salt with 250ml thick coconut milk. (Remember to sieve!)
3. Bring 1250ml water to boiling and dissolve the 300g sugar.
4. Add in the agar-agar mixture together with the coconut milk.
5. Lastly add in the cendol and pour into two (7" x 7") square trays.
6. Prepare the top layer while waiting for the bottom layer to half set.














Top Layer
1500ml water
450g gula Melaka
25g agar-agar powder
250ml thick coconut milk
1 tsp salt

1. Dissolve 25g Agar-agar powder in 250ml water.
2. Mix 1 tsp salt with 250ml thick coconut milk. (Remember to sieve!)
3. Bring 1250ml water to boiling and dissolve the 450g gula Melaka.
4. Add in the agar-agar mixture together with the coconut milk.
5. When the bottom layer is almost set, slowly pour in the top layer mixture. Take care not to break through the surface of the bottom layer. If the bottom layer is set, scratch the surface with a fork before pouring in the top layer mixture.

Chill the agar-agar cendol in the refrigerator for 3-4 hours or overnight. Before turning out use a plastic spatula, loosen the side. Cut the agar-agar into diamond shape and serve. One portion for my friend and the other portion for own consumption.


Have fun and be happy! ♥