the gula melaka in coconut milk over low heat until it dissolves. Set aside to cool. 2. 椰糖加入椰奶
a bowl, sprinkle gelatin powder (without stirring) into water, put aside for 10 minutes for grains to bloom before setting the bowl over a pot of simmering hot water. Stir with a spoon until gelatin melts, remove and put aside to cool to room temperature. 3. 把水放在一个碗中
the crushed biscuits and melted butter in a mixing bowl, mix well together
the biscuit crumbs firmly onto the base of a pan with removable base.
some holes with a fork. (this will prevent the chilled fillings separating from the base.)
with cling wrap and chill in the freezer compartment for half an hour.
a hand whisk to mix the softened cream cheese and yogurt together until smooth
in the gula melaka mixture before mixing in the gelatin solution
in the cendol and sweet red beans, mix well
the mixture into the chilled crust
for about 4 hours to set the cake . 5. 放入冰箱冷藏至少
the surface with cendol, sweet red beans and syrup palm seeds