Ingredients：
10 pcs prawns
1 can clams
½ pc cuttlefish (吊片）
200 g jellyfish （
1 pc sea
cucumber
10 pcs fake abalone
10 pcs fishballs
1 pkt fake
crab’s leg meat
1 flw broccoli
5 leaves Chinese cabbage （大白菜）
1 pkt Hong Kong choy sum （香港菜心）
Ingredients for gravy
Chicken broth
Can clam's broth
Old soya sauce
Oyster sauce
Chinese cooking wine
Dashi stock
1 pc onion
Ingredients :
1000ml Water
400ml Santan (1 bx Ayam brd Lite + 1 bx Kara brd)
245g Gula melaka (cut into small pcs)
6 tsp Agar-agar powder
0.5 tsp Jelly powder
4 Pandan leaves
Methods:
1. Mix agar-agar & jelly powder in some water.
2. Add gula melaka, pandan leaves to water n bring to slow boil till g.melaka dissolves.
3. Turn down the fire. Add in agar-agar/jelly mixture. Stir till dissolve.
4. Add in santan then off the fire. Do not over boil the santan.
5. Filter dry the cendol then toss them in the tray
6. Filter n pour santan mixture into tray.
7. Chill in fridge over night.
