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CENDOL

Cendol [pronounced 'chen-doll'] is a traditional dessert originating from Malaysia. It is also popular in Indonesia , Singapore, Vietnam, Philippines and Southern Thailand. The dessert's basic ingredients consist of coconut milk, noodles with green food coloring (usually derived from the pandan leaf), and palm sugar. Red beans, glutinous rice, grass jelly, creamed corn, and shaved ice are optional additions. Cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts. There is possible that each country developed its own recipes once ice became readily available, which would explain why in Malaysia, it most popular in port city such as Penang and Kuala Lumpur where British refrigerated ships technology would provide the required ices.


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Recipe of Cendol

Ingredients:
For Jellies:
50g mung bean flour (hunkwee)
40g rice flour
10g tapioca flour
1/2 tsp salt
3 tbs sugar
625ml pandan / screw-pine leaves water (by blending 100 gr chopped pandan / screwpine leaves with 650 ml water)
Half basin iced water
Cendol mold

For the coconut milk:
1000 ml coconut milk
1/4 tsp salt
3 pandan leaves
For the palm sugar syrup:
250g palm sugar (or coconut sugar)
250ml water
3 pandan leaves

Directions:
For jellies:
1. Bring 425 ml of the pandan leaves water to boil.

2. Meanwhile, mix mung bean flour, rice flour, tapioca flour, salt, sugar, and the rest (200 ml) of the pandan leaves water in a bowl.

3. Pour the mixture into the boiling pandan leaves water. Keep stirring until the mixture co-mixtures with the pandan water. Turn the heat off when the liquid thickens and forms a transparent colour.

4. Prepare a basin filled with iced water (1/2 basin). Put the mold on top of the basin. It is easier when the diameter of the basin is more or less the same with of the basin’s.

5. Pour the jellies liquid in the mold, press it. The liquid soon becomes jellies when it gets into the iced water. Continue pressing until no liquid is left.

6. Set aside. Let it for some time to give a sufficient firmness. When it is firm enough, drain it.

For coconut milk:
1. Meanwhile, bring the coconut milk, salt and the pandan leaves into boil. Do not leave unattended as over heated coconut milk will be ruined.

2. Immediately turn off the heat once the surface is starting to raise.

For palm sugar syrup:
1. Boil the palm sugar, water, and pandan leaves. Strain if necessary; sometimes they are not well strained in the making.

How to serve:
1. Pour the palm sugar in the bottom (approx. 5 tbs)

2. Add the jellies (approx. 5 tbs)

3. Add the coconut milk

4. Add ice cubes if desired