Cha Houy Teuk

Ingredients

Agar agar powder

2 teaspoons

Water

2 cups

Pandan leaves

2, tied in a knot

Palm sugar

1/2 cup, chopped

Coconut milk

1 cup

Assorted toppings

1 cup, such as cooked mung beans, jackfruit, and tapioca pearls

Instructions

1. In a medium saucepan, combine the agar agar powder and water. Allow the agar agar to soak for about 10 minutes to soften.
2. Add the tied pandan leaves to the saucepan and bring the mixture to a gentle boil over medium heat, stirring occasionally.
3. Once boiling, reduce the heat to low and let the mixture simmer for 5 minutes, allowing the pandan to infuse its flavor.
4. Stir in the chopped palm sugar and continue to cook until fully dissolved, about 2-3 minutes.
5. Remove the pandan leaves from the mixture and discard them.
6. Pour in the coconut milk, stirring gently to combine all the ingredients thoroughly.
7. Remove from heat and let the mixture cool slightly at room temperature.
8. Pour the warm mixture into individual serving bowls or molds, filling them about 3/4 full.
9. Refrigerate for at least 2 hours, or until the gelatinous dessert is fully set.
10. Once set, top each serving with your choice of assorted toppings, such as cooked mung beans, sliced jackfruit, or chewy tapioca pearls, before serving.