Cendol

Author: Anita Jacobson

Courses: Desserts

Cuisines: Indonesian

Diets: Gluten Free Vegan

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4

Ingredients

• Cendol
• 25 gram pandan leaves
• 600 ml water
• 50 gram mung bean flour
• 50 gram corn starch
• Coconut milk
• 200 ml coconut milk
• 1 pandan leaf
• a pinch of salt
• Palm sugar syrup
• 75 gram palm sugar
• 75 ml water
• 1 pandan leaf
• a pinch of salt
• Other ingredients
• ice cubes
• red bean paste (optional)

Instructions

• Cendol
  1. With a scissor, cut pandan leaves into tiny slivers. With a blender, puree together pandan leaves with water. Strain to get pandan juice, discard the pureed leaves.
  2. Prepare a large mixing bowl, filled with ice cold water and some ice cubes. Set aside.
  3. In a sauce pot, stir together pandan juice, mung bean flour, and corn starch until smooth. Turn the heat on to medium, keep stirring the liquid, cook until it becomes thick and smooth (kinda like gluey paste). Turn the heat off.
  4. Option 1: Pass the pandan paste through a strainer with big holes (about the size of holes in a steamer pot, in fact I use my steamer pot for this) and let the paste drop into the prepared mixing bowl filled with ice cold water. Use a spatula to press the paste through the holes. Let the pandan paste sit in the ice cold water for 15 minutes. Strain and the cendol is ready.
  5. Option 2: Transfer all the pandan paste into a large zip lock bag and seal. Cut a small hole opening in one of the tip (imagine piping bag), and start squeezing the pandan paste out (you may want to wear mittens to protect your hands) into the prepared mixing bowl filled with ice cold water. Let the pandan paste sit in the ice cold water for 15 minutes. Strain and the cendol is ready.
• Coconut milk
  1. Boil together coconut milk, pandan leaf, and a pinch of salt. Turn the heat off as soon as it boils. Discard the pandan leaf. Set aside to cool.
• Palm sugar syrup
  1. Boil together palm sugar, water, and pandan leaf. Turn the heat off once all the sugar has dissolved. Discard the pandan leaf. Set aside to cool.
• To serve
  1. Place some ice cubes in a serving bowl, pour with some coconut milk, top with some cendol and red bean paste (if using), and pour some palm sugar syrup.