Recipe Ingredient
- For the green bean flour droplets:
- 10 screwpine leaves (pandan leaves)
- A few drops green food colouring
- 1/2 tsp alkaline water (kan sui)
- 250ml water
- 250ml extra water
- 65g green bean flour
- For the gula Melaka syrup:
- 350g palm sugar (gula Melaka)
- 100g castor sugar
- 250ml water
- 3-4 screwpine leaves (pandan leaves)
- For the coconut milk:
- 2 grated coconuts
- 1 litre cooled boiled water
- 1/4-1/2 tsp salt or to taste
Instructions
- To obtain pandan juice, chop the pandan leaves and blend them in an electric blender with 250ml water.
- Use a muslin cloth to squeeze out the juice then mix with the green colouring and alkaline water.
- Pour the pandan juice into a saucepan and bring to a boil.
- Blend green bean flour with the extra cup of water into a smooth batter and add to the boiling pandan juice, stirring all the time until the mixture is transparent and thick. Remove immediately from the heat.
- Place a cendol frame over a basin half-filled with ice-cold water. Put a little cooked mixture on the frame. Press the cooked mixture through the frame to form little droplets of cendol.
- Leave the cendol to set in the ice water till firm. Add more ice cubes to the water to set the cendol faster. Drain in a colander and refrigerate till ready to use.
- To prepare the palm sugar syrup, boil palm sugar, sugar, water and screwpine leaves until both sugars have dissolved completely. Strain and allow to cool completely.
- For the coconut milk, add water to grated coconut. Squeeze in small handfuls using a muslin cloth. Add salt to the coconut milk.
- To serve, spoon the desired amount of cendol into serving bowls, add some crushed ice and pour on some coconut milk and one tablespoon palm sugar syrup or to taste.
