Cendol Recipe

 CENDOL RECIPE

INGREDIENTS:
400ml water
7-8 medium pandan leaves

50g Hoen Kwe (green bean) flour

1/4 tsp salt
1/4 pandan paste
1/4 tsp alkaline water

  

METHOD:

1. Blend pandan leaves with water. Strain to obtain clear pandan juice. Add pandan paste and blend well.
2. Prepare a mixing bowl filled with cold water. Prepare a strainer too.
3. Put Hoen Kwe flour and salt in to a pan. Add pandan juice in (1) and alkaline water. Use a hand whisk to stir well. Make sure all Hoen Kwe flour is dissolved.
4. Cook the mixture over a low fire. Keep stirring all the time. When the mixture becomes thick and translucent, remove it from the fire.
5. Pour some mixture on to a strainer. Use a large spoon or spatula to press the mixture through the strainer into the water bath in (2) (as shown in above picture). Cendol strips will drop into the water. Repeat until all green bean mixture finishes.
6. Serve Cendol with shaved ice and rich coconut milk, flavoured with palm sugar syrup.  

NOTES:

1. In Malaysia, Cendol is normally served in a small bowl full of shaved ice and rich coconut milk. It is sweetened with thick brown coloured syrup made from palm sugar (Gula Enau or Gula Melaka). Apart from this serving combination, Cendol is also often served with glutinous rice, red beans and rich coconut milk.

In Malaysia, you can easily find Cendol served in small stalls along roadside. It is a perfect beverage, especially during hot days.

2. Alkaline water helps to improve the texture by making the Cendol smooth and bouncy.

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