Ingredients A: 300g grated tapioca 100g sago (soak in the water for 10 minutes) 100ml thick coconut milk 120g caster sugar 1 tbsp custard powder 1 tsp concentrated pandan paste Ingredient B: 120g grated young coconut ¼ tsp salt
Cendol filling ingredients: 1 cup water 130g palm sugar or gula Melaka 2 tsp agar-agar powder ⅛ tsp salt 2 pandan leaves, knotted 125ml coconut milk 140g cendol, drain before weighing ½ tbsp custard powder + 2 tbsp water 9-10 round tart moulds [6cm (diameter) by 2.5cm (height)] 9-10 jelly yolks [refer to recipe below] [...]
