Cendol Pudding

Ingredients:

Layer I:

½ packet of white agar-agar
350 ml of coconut milk
75 g of sugar
½ tsp of salt
200 g of green cendol
2 torn pandan leaves concluded

Cook all ingredients except cendol until boiling.
Lift.
After rather cold, enter cendol.
Stir well.

Layer II:

½ packet of white agar-agar
350 ml of water
75 g of sugar
½ tsp of salt
200 g of jackfruit diced into ½ cm
2 torn pandan leaves concluded

Cook all ingredients except jackfruit until boiling.
Lift.
After rather cold, enter jackfruit.
Stir well.

Layer III:

1 packet of white agar-agar
600 ml of water
300 g of sugar
1 tsp of salt
5 torn pandan leaves concluded

Cook all ingredients to a boil.
Lift.
Filter.

How to make:

Pour layer I into a rounded pan gently.
Pour layer II over almost hardened layer I.
Pour layer III into the top of layer II.
Chill.
Pudding is ready to serve.

For 20 pieces.

Nutrition facts per serving:

Calorie: 100 kcal
Protein: 0.6 g
Fat: 1.6 g
Carbohydrate: 22 g
Fiber: 0.8 g

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