Cendol or Sweet Malaysian Ice Dessert
INGREDIENTS- 150g green pea flour (Lek Tau Hoon)
- 20 pieces pandan leaves, cut into 5cm lengths
- 1 tbsp alkaline water (lye water or kan sui)
To prepare:
- Liquidise the cut pandan leaves with 570ml water
- Strain juice through a fine sieve and add in lye water
- Soak green pea flour in 290ml water for at least an hour
- Add in pandan water mixture
- Cook mixture in a heavy-based saucepan, stirring all the time until it thickens, turns shiny and begins to boil
- Do not overcook, as it would be difficult to press through the wooden cendol-making frame
- Press dough through the cendol-maker with quick short strokes (keeping dough warm all the time) into a basin of ice water, approximately six inches (15cm) away from the surface of the water or the cendol would become too long
- Leave the cendol pieces to harden for 10 minutes before rinsing several times to prevent them from sticking to each other
- Squeeze two big coconuts with two litres boiled, cooled water to get enough santan
- Add 1/2 tbsp salt and chill in the fridge
- Serve cendol with the santan and gula melaka or palm sugar syrup
If palm sugar cannot be found, you can heat brown sugar over low heat, adding a dash of maple syrup. Boil to a thicken consistency but do not burn.