Cendol

cendol.jpg
Another roadside vendor dish; it reminded me of Falooda. The five star luxury of Hotel Istana was great and the hospitality was superb, but being a typical Bongolander I found the roadside hawkers preparing satay, noodles, cendol, smiling and inviting “Selamat Datang” (welcome) more fascinating. The sights, sounds and smells were definitely more zestful and aromatic.

Ingredients:
400ml cold water
7-8 medium pandan leaves
50g Hoen Kwe (green bean) flour. This is a pre-mixed flour made from moong dal.
1/4 tsp salt
1/4 pandan paste
1/4 tsp alkaline water
1 cup coconut milk
Crushed ice (as needed)
Palm sugar syrup (Take some jaggery or gur and dissolve in a cup of water to make a brown syrup – you can add regular sugar to make it sweeter).

Directions:
Blend the pandan leaves with water and strain to get the pandan juice. Add pandan paste and blend well. Put the flour and salt in to a pan. Add the pandan juice in (1) and alkaline water. Use a hand whisk to stir well while adding cold water. Make sure the flour is dissolved into a smooth batter. Cook the mixture over a low fire. Keep stirring until the mixture becomes transparent and thick and remove from the fire.

Prepare a bowl of cold water. Then you can use a colander or a strainer with large holes and pour some of the mixture onto it. Push the Cendol mixture with a spoon so it drop into the water (if you’ve seen how they make ganthiya or sev at City Hotel or Purnima – you’ll know what I am talking about). Repeat until all green bean mixture finishes.

Serve the Cendol in a dessert bowl or tall glass with crushed ice and rich coconut milk and palm sugar syrup.

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