Cendol is a Malaysian dessert, the main ingredient is coconut milk with a wormy like jelly made from rice flour and extract from a pandan leaf to give the green color shaved ice and sugar syrup,red beans, glutinous rice, grass jelly, creamed corn. It is mostly sold by the roadside stalls or hawker stalls. It is a perfect dessert to have, especially during a hot day.
To start making the blend
mix 60gm of rice flour, 300ml of water and 1 teaspoon, blend it well till a
smooth mixture comes out. Cook mixture over medium heat, stir all the time
until the mixture thickens and turns translucent. Fill a basin with ice and
cold water and set the cendol mold over it, use a wooden spoon to press cooked
dough, a little at a time, through the perforations into the cold water . Drain
the cendol in a colander and set aside. To serve, spoon 2 tablespoon of cendol
into a bowl, top with shaved ice, chilled coconut milk and 1 or 2 tablespoon of
gula Melaka syrup. Use ready squeezed coconut milk, add a pinch of salt and
chill in a refrigerator.
I hope you try this recipe and surrender to the sweet taste of the cendol pulut!
Until then,
Sharanya Johnson
56144
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