gula melaka layer:
360 ml water
140 g gula melaka or brown sugar (white sugar can be used instead if preferred)
75 ml coconut milk
60 g rice flour
40 g tapioca flour
25 g green pea flour
2 pandan leaves (if you do not have pandan leaves, 1 tsp of pandan extract may be used, but lessen the quantity of water by one teaspoon too.)
½ tsp lye water
cendol layer:
265 ml thick coconut milk
125 ml hot water
150 g cendol jelly
50 g rice flour
25 g green pea flour
10 g tapioca flour
2 tbsp fine sugar
¾ tsp salt
| If you can’t find lye water, you may leave it out. Lye water adds some bounciness to the texture of the kuih but it is not essential.
| If you can’t find cendol, you can make green agar agar with pandan extract or food colouring, then cut it into thick ‘noodles’ when set -or you could leave this out.
Allow to cool for up to 6 hours before cutting and serving.