wisata.asia

Ingredients

- Dough :

120g green pea flour (hoon kueh flour)
2 1/2 cup water
2 drops green coloring
7-8 large pandan leaves, extract 2 tsp thick juice
1 tsp lye water (alkali water)

- Coconut milk :

800g coconut, grated (remove brown skin)
4 cup boiled cold water
1/2 tsp salt

- Syrup :

300g palm sugar cube
2 1/2 cups water
5 tsp sugar
2 pandan leaves

Preparing Cendol Dough

• Mix ingredients dough in a pot. Cook over low heat, stirring mixture constantly. When the mixture thicken and shiny, remove from heat. Prepare a basin filled with cold water. Place a cendol frame (sieve with large holes) over the basin.

• Put some cooked dough in the sieve and press with a wooden ladle. The mixture will drop into the water in strands. Repeat above process until dough is finish.

Preparing Syrup

• Mix ingredients coconut milk in a small pot and cook over low heat. Remove when the syrup thickens.

Preparing Coconut Milk

• Mix cold water and grated coconut in an electric mixer (blender). Blend at high speed. Extract thick milk and strain. Add salt.

• To serve – Put two big spoonfuls of cendol, crushed ice, syrup (to taste) and top with coconut milk.

• Serves 4-5.