Cendol jelly

subheading: Method:

1. Mix (A) except coconut milk in a pot, stir until boiling. Once boiled, reduce to simmer, add in coconut milk and let mixture boil.

2. Pour in half of the above mixture to a 7" square pan.

3. Mix (B) except coconut milk and cendol bits in a pot, stir until boiling. Once boiled, reduce to simmer and add in coconut milk, let mixture boil. Add in cendol bits. Pour in the cake pan. (Prick with a fork so that the layers adhere well).

4. Mix (C) except coconut milk and cendol bits in a pot, stir until boiling and reduce to simmer. Add in coconut milk and let mixture boil. Add in cendol bits. Pour in the cake pan.

5. Reheat the remaining half portion of green layer (A) and pour it in the cake pan to create the final layer.

6. Cool and chill jelly cake for at least 4 hours or overnight in the fridge.

7. Once chilled, cut to small pieces and enjoy.

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