Malaysian Ice Cendol
(Green Rice Flour Jelly)
Fragrant pandan leaf flavor is the key of making a great cendol. You may top the original cendol with piece of Asian fruit, Durian or go with vanilla ice cream
Ingredients
-
CENDOL
-
100 grams Grean bean flour
-
1 tablespoon Corn starch
-
35 Pandan leaves
-
700 ml Water
-
Ice cube
-
1/2 teaspoon Salt
-
3 tablespoons Sugar
-
COCONUT MILK
-
1 whole Coconut
-
500 ml Water
-
2 Pandan leaves
-
to taste Salt
-
RED SUGAR SYRUP
-
3 Palm sugarAbout 45 to 50 gram
-
1 cup Water
-
2 tablespoons Granulated sugar
-
2 Panda leaves
-
to taste Salt
-
TOPPING
-
Shaved ice
-
300 grams Kidney beans
-
300 grams Creamed corn
Directions
Ice cendol is one of most favorite dessert in Malaysia which serve an exotic combination of shaved ices, palm sugar syrup, coconut milk, kidney beans, creamed corns and the cendol, green jelly-like noodles. There are several version of ice cendol throughout the southeast asia regions. They also call it as Dawet in Central and East Java, Indonesia. While in Thailand, Lot Chong; in Vietnam, Bánh Lọt; and Mont Let Saung in Burma.
The basic method to make green jelly-like noodle is passing the warm dough through a sieve into a bucket of cold water.
CENDOL
Chop pandan leaves into 2 cm cut and put them in a food processor, add the water and blend until smooth.
In a bowl, combine pandan juice with green bean flour and stir well.
Using a sieve, strain the mix into another bowl.
Transfer them into a pot, add sugar and salt. Cook the mixture over the medium heat,
add corn starch and stir until its thickened.
Turn off the heat and put the dough aside for 5 to 10 minutes.
In a bowl, pour in water and ice cubes.
Spoon out a lump of the dough onto the cendol mould, you can use potato ricer.
Push and press dough through the holes and let the cendol form soak in the ice water.
Repeat until you finish all the dough.
Discard the water, rinse and put aside the cendol. You can refrigerate it until the serving time.
COCONUT MILK
Grate the whole coconut.
In a bowl, mix the grated coconut with water by hand.
Squeeze over the coconut mixture over a sieve to extract the milk as much as possible.
Pour the coconut milk into a pot, add a pinch of salt.
Make a knot of 2 pandan leaves and place them in the pot.
Over the low heat, simmer until the milk is warmed through.
Turn off the heat and put aside.
RED SUGAR SYRUP
In a pot, place in the white sugar and caramelizing it over high heat.
And add the water as soon as possible it caramelized.
Add in all the other ingredients and bring to simmer until the sugar fully dissolved.
SERVING
To serve, spoon out 3 to 5 shaved ices into a bowl. Top with 3 tablespoons of the cendol, 1 tablespoon of creamed corn, 1 tablespoon of kidney beans, 3 to 4 spoons of coconut milk and lastly 1 tablespoon of red sugar syrup.
You can add or reduce each serving amount based your own taste.
Ingredients
CENDOL |
|
| 100 grams Grean bean flour | |
| 1 tablespoon Corn starch | |
| 35 Pandan leaves | |
| 700 ml Water | |
| Ice cube | |
| 1/2 teaspoon Salt | |
| 3 tablespoons Sugar | |
COCONUT MILK |
|
| 1 whole Coconut | |
| 500 ml Water | |
| 2 Pandan leaves | |
| to taste Salt | |
RED SUGAR SYRUP |
|
| 3 Palm sugar | |
| 1 cup Water | |
| 2 tablespoons Granulated sugar | |
| 2 Panda leaves | |
| to taste Salt | |
TOPPING |
|
| Shaved ice | |
| 300 grams Kidney beans | |
| 300 grams Creamed corn | |
