Chendol Agar-agar

Found this Chendol Agar-agar recipe in one of my old Lifestyle magazines. Thought it was quite interesting so I gave it a try. Verdict? We prefered to eat the agar-agar on its own because the gula melaka sauce was too sweet. I used coconut milk instead of evaporated milk, which was called for in the original recipe. I only made half of the following recipe and it yielded 10 Chendol Agar-agar.



Chendol Agar-agar

Yields 20 agar-agars

Green Jelly Ingredients:
7g agar-agar powder
400ml water
100g caster sugar
1 tsp green colouring


Method for Green Jelly:

Put all ingredients into a pot and boil until agar-agar powder and sugar have dissolved.

Pour into a shallow mould and let it set. Cool thoroughly in the refrigerator before grating. Refrigerate until needed.


Agar-agar Ingredients:
13g agar-agar powder
850ml water
200g caster sugar
200ml coconut milk (can substitute with evaporated milk)
1/4 tsp salt
5 pandan leaves tied into a knot
150g cooked red beans or whole kernel corn


Method for Agar-agar:

Put all ingredients (except the coconut milk) into a pot. Boil until agar-agar powder and sugar have dissolved. *

Add in the coconut milk and bring to boil. Turn off heat.

Arrange some grated green agar-agar strips in the mould.

Pour in the ‘white agar-agar’.

Let it set and then refrigerate.

Serve with gula melaka sauce.


Gula melaka sauce ingredients:
250g gula melaka
200ml water
3 pandan leaves, tied into a knot


Method for sauce:

Boil ingredients till the gula melaka dissolves.

Strain and cool thoroughly before serving with agar-agar.

Note: * If using evaporated milk to make the agar-agar, can add with the rest of the agar-agar ingredients to boil from the beginning.

In my opinion, for the agar-agar to go well with the gula melaka sauce, best is to reduce the quantity of the gula melaka for the sauce.