Make this popular Southeast Asian dessert cendol in the form of agar agar cake studded with sweet jackfruit and sandwiched in between aromatic coconut sugar (gula Melaka) layers.
Mix 100 ml of coconut milk with cornstarch and salt and set aside
Mix 125 ml of water with agar agar powder. Bring 250 ml of water and sugar to a boil. Pour in the agar agar mixture while stirring. Bring it back to a boil and then lower the heat and let it cooks for another 3-5 minutes or until you see small bubbles on the side of the pot. Scoop up and check to see if there is still any specks of agar agar, if so, continues to cook until they dissolve. If the agar agar doesn't completely dissolve, your cake won't gel properly later. Stir in the coconut milk mixture. Lower the heat to the lowest to keep it warm there and quickly prepare the gula Melaka layer
Prepare the gula Melaka layer (the brown layers):
Mix 250 ml water with agar agar powder and set aside
Bring 500 ml of water, coconut sugar, and pandan leaves to a boil. The coconut sugar will melt. Pour in the agar agar mixture and keep stirring. Bring back to a boil and then lower the heat and continue to cook on low heat for another 3-5 minutes or until you see small bubbles on the sides of the pot. You shouldn't see anymore agar agar powder.
The first layer: 1/2 of gula Melaka layer
Pour half of this mixture into a pan through a sieve. Sometimes there are some particles in gula Melaka. Let it cool down at room temperature. Keep the other half on a super low heat on the stove because they will set once it cools down
Let this layer cools down so it forms a film and doesn't stick to your finger when you touch it. Don't let it set completely though or your layers will separate. The layer is still a bit wobbly when you shake it but should be strong enough to hold the next layer later
The second layer : cendol layer
Give the cendol layer that you are keeping warm on the stove a good stir and then stir in the cendol and jackfruit pieces. Carefully, gently, and slowly pour this on top of the gula Melaka layer starting from the side. Let this layer cools down until it forms a thin film that won't stick to your finger when you touch, but still slightly wobbly but strong enough to hold the last layer, the gula Melaka layer
The third layer: the other 1/2 gula Melaka
Once the cendol layer is partially set and strong enough to hold the next layer, give the gula Melaka layer that you have been keeping warmed on the stove a stir, remove from the heat and gently pour on top of the cendol layer
Let it set and then chill:
Let the top layer cools down until a film is formed too and slightly wobbly. Gently transfer the cake and chill in the refrigerator for at least 2 hours or longer. 4 hours is best if possible
Serving:
You can run a knife through the sides of the cake and put a plate on top of the pan and quickly invert it. The cake should dislodge pretty easily. Cut into desired size
Store:
Cendol agar agar cake can be kept in the refrigerator for 3-4 days. They do not freeze well. Keep in mind that the longer you store it, the cake may ooze out a bit of liquid, that's normal. It is best not to store longer than 4 days
Notes
If you use agar agar flakes: Dissolves it in the liquid (not hot liquid) you are going to cook and then put on the stove and bring to a boil until it dissolves completely. If you use agar agar strands: 1. Cut into 1-inch pieces or shorter so you can measure with measuring cup 2. Soak them for 15-20 minutes 3. Put in a liquid you plan to use and bring to a boil and boil until the agar agar dissolves completely