Creamy Indonesian Coconut Milk and Palm Sugar Pudding (Agar-Agar Gula Merah)

In a medium saucepan, combine the coconut milk, chopped palm sugar, salt, and knotted pandan leaves. Heat over medium heat, stirring constantly, until the palm sugar is fully dissolved and the mixture is warm, about 5-7 minutes. Do not bring to a rolling boil.

In a small bowl, dissolve the agar-agar powder in 100 ml of water, stirring until no lumps remain.

Pour the dissolved agar-agar mixture into the warm coconut milk mixture in the saucepan. Increase the heat to medium-high and bring the mixture to a gentle boil, stirring continuously for 2-3 minutes to ensure the agar-agar is fully activated.

Remove the pandan leaves from the mixture. Carefully pour the hot pudding mixture into individual molds or a large serving dish.

Allow the pudding to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill and set completely for at least 2 hours, or until firm.