Indonesian Chendol Pudding

PUDING NI BUAT DAH LAMA, BARU TODAY NAK POST. RESEPI DARI BUKU CHEESE LAYERED CAKES PUBLISHED BY Y3K PUBLISHER. BAHAN DAN CARA PENYEDIAANNYA AGAK REMEH SEDIKIT TAPI HASILNYA SEDAP...LAIN DARI YANG LAIN. SAYA BERI RESEPI ASAL DALAM ENGLISH YER...NANTI ADA MASA SAYA TRANSLATE KAN DALAM BAHASA MELAYU. OK..JOM...

INDONESIAN CHENDOL PUDDING

FOR INTERIOR

INREDIENT A:

300 ML WATER
50 GM CASTER SUGAR
2 TSPS AGAR-AGAR POWDER

INGREDIENT B:

FEW DROPS OF RED, YELLOW, PURPLE COLOURING

FOR CHENDOL JELLY

INGREDIENT C:

100 HM CINCAU (diced)
100 GM READY-MADE CHENDOL
100 GM COLOURED SAGO (cook in lots of water, drain well)

INGREDIENT D:

1200 ML DILUTED COCONUT MILK (500 ml concentrated coconut milk + 700 ml water)
2 TBSPS AGAR-AGAR POWDER
150 GM CASTER SUGAR
A DASH OF SALT

INGREDIENT E: mixed together

100 ML WATER
80 GM GREEN PEA POWDER / CORNFLOUR

METHOD:
1. PUT INGREDIENT A TO A BOIL. STIR OFTEN TILL AGAR-AGAR POWDER IS DISSOLVED. DIVIDE HOT SOLUTION INTO THREE PORTIONS. COLOUR EACH PORTION SEPARATELY WITH INGREDIENT B. AFTER JELLY HAS COAGULATED, DICE IT SMALL.

2. BRING INGREDIENT D TO A BOIL. STIR IN INGREDIENT E AND BOIL VERY BRIEFLY. REMOVE FROM HEAT ONCE IT STARTS TO BOIL. DIVIDE INTO THREE PORTIONS.

• FIRST PORTION, ADD IN CINCAU AND RED-COLOURED DICED JELLY.
• SECOND PORTION, ADD IN CHENDOL AND PURPLE-COLOURED DICED JELLY.
• THIRD PORTION, ADD IN COOKED RED SAGO AND YELLOW-COLOURED DICED JELLY.

3. SET NO.(2) LAYER BY LAYER WITH THE DIFFERENT COLOURED PORTIONS IN AN 8 INCHES X 4 INCHES RECTANGULAR MOULD. KEEP CHILLED BEFORE SERVING.