Nyonya Chinese Dessert Recipes
Chinese desserts like this Coconut Cendol Jello is a Nyonya jello dessert recipe that combines both rich coconut milk and the smooth silky cendol strips. Instead of jello strips, we use jello powder here, I actually find it quicker and fuss free, no need to wash and cut any jello strips. You can find these Asian desserts sold in the local bakeries but I prefer making my own because it is not that difficult. As for cendhol strips, you can buy the pre-packed ones in the local malls, usually found in the frozen foods corner.
Ingredients for Coconut Milk Layer 350 ml General Coconut Milk 80 g Fine Sugar 1 1/2 tbsp Jello Powder; clear 1/2 tsp Salt 1 tsp Vanilla Essence 150 ml Concentrated Coconut Milk 400 g Cendol Strips Ingredients for Palm Sugar Layer Method To prepare coconut milk layer:
Stir gently all the time over low heat. Let it boil for a minute before adding in vanilla essence and concentrated coconut milk. Let mixture simmer a minute or two before turning off the heat. Allow to cool 5 minutes before stirring in the cendol strips. Spoon cendol mixture into desired moulds.
To prepare palm sugar layer: Melt chopped palm sugar in water over low heat. Stir in 1 tablespoon of fine sugar. Keep stirring. Add in coconut milk mixture that has been mixed with jello powder. Stir until mixture starts to thicken. Add in vanilla and pandan essences. Stir a while and turn off heat. Use a sharp knife and cut lightly criss cross on the surface of the coconut milk layer. This will ensure that the top layer sticks well to the bottom layer. Spoon palm sugar mixture onto the bottom layer which has set.
Refrigerate well for at least 2 hours before serving the Coconut Cendol Jello. Simply delicious! _________________________ Click here for more Jello Puddings & Custards
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