Cendol

Cendol, a Malaysian Sweet Dessert, is a very interesting concoction. The dessert's basic ingredients consist of shaved ice, coconut cream, green noodles, and gula melaka/palm sugar. Sweetened red beans and Glutinous rice are optional additions. I liked watching how a big block of ice, held with a towel and shaved on a wooden stand with a blade which looked like the mandoline but a motorized device took over and it was not so fun watching anymore but, you get your bowl of cendol very much faster though.

Ingredients:

1 cup rice flour

2 tbsp mung bean starch
1/3 cup tapioca/cornstarch/potato flour
525 ml water

1 tsp kan sui

1 tsp pandan paste

1/4 tsp salt

Brown sugar syrup:

1/2 lb gula melaka/gula jawa,

1/4 cup sugar,

2 tbsp corn syrup,

boil together with 1/2 cup water until it dissolves.

Strain and set aside.

500 ml coconut cream

1/2 tsp salt

boil and set aside to cool.

Method:

How to make Cendol:

Mix rice flour, tapioca/cornstarch/potato starch and kan sui, then mix it with some of the water.
Microwave the rest of the water, green pandan paste and salt for 2 mins.

Put the flour mixtures into the boiled water. Stir well and cook in the microwave, 1 minute at a time, until it is cooked and thickened.

Fill the potato riser with the hot mixture and squeeze the cendol out onto a bowl of iced water. Shake Riser so that cendol will drop and make shorter strands.

Cendol will be solid in the iced water, drain and mix cendol with the cooled coconut milk.

How to serve:

Shave ice on to a bowl or tall glass, then scoop cendol coconut milk mixture and brown sugar syrup on top of shaved ice.

Enjoy

Serves