Hello Foodies!
Here is another coconut jello for you all! This time we will be adding cendol into the jello for some added texture, color, and looks. It’s the same as my tri-color tapioca pearls coconut jello recipe I posted earlier, but instead we will be making three different color cendol into the jello. This jello is agar agar base. It will set up faster and have a more frim texture compare to using gelatin. So give it a try and see if you like it. Feel free to add fruits, coconut meat and any other topping you like!
Cendols are a worm like looking starch strands that is commonly used in Southeast Asian dessert paired with a sweetened coconut milk. It is made from either rice flour, tapioca starch, corn starch or mung bean starch. In our version, we will only be using tapioca and corn starch.
Tri color tapioca jello: https://chawjcreations.com/2018/03/01/tri-color-tapioca-jello/
Ways to use up leftover cendol: https://chawjcreations.com/2019/01/07/naab-vaam/
Basic Ingredients
Cendol ingredients: Steam pork rice flour cake, salt, tapioca starch, and water
Coloring choices: Beet juice, pandan flavoring, and yellow food coloring.
Jello ingredients
Molds you can use
Beet juice extracted from freshly grated beets
Look at the colors! Tri color cendol!
The layers
YUM!
Enjoy!
Ingredients
- ---Cendol---
- 6 oz of the steamed pork rice flour cake mix (bot banh gio mix) (half the bag)
- 1 1/2 Tbsp tapioca starch
- 5 cups water
- pinch of salt
- Ice water
- Colorings/flavorings: 1 tsp pandan flavoring, 6-10 drops of yellow food coloring, 1 Tbsp beet juice
- ---Coconut water layer---
- 1/4 Cup Sugar
- 1 1/2 tsp agar agar
- Pinch salt
- 2 cups coconut water (fresh is preferred, but bottled/can works too)
- ---Coconut cream layer---
- 2/3 cup coconut milk
- 2/3 cup coconut water
- 2 1/2 tbsp sugar
- 3/4 tsp agar agar
- 1 4inch pandan leaf
- pinch salt
- 1 4.5in x 7in container
Instructions
Cendol
In a bowl, add in 6oz of the steamed pork rice flour cake mix, tapioca starch, salt, and water. Mix well and separate the mixture into 3 separate bowls for coloring (roughly 2 cups per bowl). In one bowl add the pandan flavoring, yellow food coloring in another bowl, and the beet juice in another (I grated fresh beets and squeeze out the juice over a strainer and use the juice from there). Mix the colored batter well before cooking.
For each color batter: In a small pot, add in the mixture. Cook the mixture on medium heat and stir constantly until it becomes thick (It will cook FAST). Once it instantly get's thick, quickly remove it from the heat (DO NOT OVERCOOK THE BATTER or else it will become too thick and won't come out of the cendol press). Quickly pour it into the cendol press and press the batter over ice water. Each strand should be about 1- 1 1/2 inch long. Press until all the batter is used up. Set aside in the ice water to be used later. REPEAT for the other colors. (you can make the cendol a day ahead and store it in the fridge to be use the next day).
Once the cendol is made, add each color into your jello mold container (add just enough to slightly cover the bottom of the container). Set aside and let's make the jello part. (at this point you can also add other toppings as you wish such as fresh fruit, coconut meat etc)
Jello
Coconut water jello: In a small pot, add in the agar agar, sugar, pinch of salt, and coconut water. Mix well and then cook it on medium heat until comes to a simmer and the agar agar and sugar has dissolve. Remove it from the heat and let it cool for about 5-8 minutes. Then pour it over the container with the cendol. Cover and let it set in the fridge for about 1 hour. Once this layer has firmed up, we can start making the coconut milk base.
Coconut milk jello: The coconut milk jello base is the same process as the coconut water. Just make sure to remove the pandan leave after it has cooled for 5-8 minutes. Then pour it over the firmed coconut water jello. Cover it and store it in the fridge for about 3 hrs until it sets and firms up. Once firmed, flip it over and cut to your desire. Enjoy!
-CHawjCreations
Notes
Add other toppings such as coconut meat and fresh fruit if you desire. Adjust the amount of food colorings you put in. Do not overcook the cendol or else it gets too thick to press. You will have leftover cendol. Feel free to use it in naab vaam or make more jello base! 🙂
