Thursday, August 26, 2010
Ivy's Cendol Recipe
I'm going to make this for my family this weekend. All I need is a costume for a toothless streetside hawker.
10 Pandan Leaves. Found fresh, or frozen.
A few drops Green food colouring (optional)
1/2 tsp Alkaline Water (kan sui) pottassium carbonate & sodium bicarbonate solution(kan sui) Salt water or Kan sui, lye water. Milk.
- or if you have it.. use pandan paste instead of everything above!
250ml extra Water
65g Green Bean Flour
* To obtain pandan juice, chop the pandan leaves and blend them in an electric blender with 250ml water.
* Use a muslin cloth to squeeze out the juice then mix with the green colouring and alkaline water (or milk)
* Pour the pandan juice into a saucepan and bring to a boil.
* Blend green bean flour with the extra cup of water into a smooth batter and add to the boiling pandan juice, stirring all the time until the mixture is transparent and thick. May be shiny.
* Remove immediately from the heat. DO NOT OVER COOK.
* Place a cendol frame, potato ricer, or dotted ladle over a basin half-filled with ice-cold water. The recommended distance between the wooden cendol-maker frame and the surface of the water should be 15 cm. This distance will prevent the cendol strands from becoming too long basin filled with iced water
* Press the cooked mixture through the holes to form little droplets of cendol.
* Leave the cendol to set in the ice water till firm for eight minutes. Add more ice cubes to the water to set the cendol faster.
* Rinse cendol strands to prevent the cendol strands from sticking to each other
* Drain in a colander and refrigerate till ready to use.
GULA MELAKA (PALM SUGAR)
350g Palm Sugar (Gula Melaka)
100g Castor Sugar
3 Screwpine Leaves (Pandan leaves)
Boil palm sugar, sugar, water and Pandan until both sugars have dissolved completely. Strain and allow to cool completely.
+ Canned Coconut Milk
1. Add the desired amount of Cendol into serving bowls
2. Add some crushed ice and pour on some coconut milk.
3. Add 1 tablespoon palm sugar syrup or to taste.