cendol part 2

Ingredients:

10 pandan leaves (cut in 3cm pieces)
2 cups water
green coloring
85g green bean flour

crushed / shaved ice

Sauce:
360g Gula Melaka / brown palm sugar
120g sugar
1 cup water
3 pandan leaves
1 can coconut milk (the thicker the better)
4 cups water
pinch of salt

Method:

Blend pandan leaves together with 1 cup of water. Strain this into a pot. Add a few drops of colouring and bring it to boil. Blend the green bean flour with 1 cup of water the stir this into the pandan juice. Continue stirring till thick and transparent.

Place a basin of ice cold water with some ice cubes in it. Now place your newly made cendol sieve over this basin and pour the pandan mixture into the sieve. Press the mass lightly until all the mixture is through. Make sure that the water is really cold so that these little droplets or “worms” don’t stick to one another. Drain the water and refigerate for 15 mins.

In the meantime, melt the chopped gula melaka in saucepan together with1 cup of water. Strain this and let it cool.

To serve: Put 3 tablespoons of cendol in a bowl. Pour some coconut milk over and add palm syrup according to your taste. Serve with crushed or shaved ice.

contributed by asean delight

thanks asean delight...