Cendol recipe

Ingredients for cendol recipe

• 150 g green pea flour (lek tau hoon)
• 1 tablespoon alkaline water (kan sui or lye water)
• 20 pieces of pandan leaves
• gula melaka syrup
• ½ tablespoon salt
• 2 large coconuts
• red beans

How to make cendol

• rinse pandan leaves with running water
• cut pandan leaves into 6 cm lengths
• put pandan leaves into food blender
• add 570 ml water
• liquidize the pandan leaves
• use a fine sieve to strain the pandan juice
• pour in the alkaline water
• soak green pea flour in 29o ml water for one hour in a saucepan
• pour in the pandan juice
• cook mixture and stir well
• continue stirring until the liquid becomes thickens and shiny
• make sure you do not overcook the pandan mixture
• remove from saucepan
• press the pandan dough through a wooden cendol-maker frame with quick short strokes into a basin filled with iced water
• the recommended distance between the wooden cendol-maker frame and the surface of the water should be 15 cm
• this distance will prevent the cendol strands from becoming toolong
• allow cendol strands to harden for eight minutes
• rinse cendol strands to prevent the cendol strands from sticking to each other
• grate the coconuts
• squeeze the grated coconuts into two liters of boiled and cooled water
• to obtain the coconut milk (santan)
• add the salt and chill in the refrigerator
• put cendol in a serving bowl
• add shaved ice to fill the bowl
• before serving, pour in the santan, gula melaka syrup and red beans on top of the shaved ice