You Hungry? Feeling Hot? Try Some Pandan Cendol

The process of making traditional pandan cendol is so simple. It takes about 30 minutes, only because the pandan juice batter need to be thicken on stovetop. The rest is just like making breakfast oatmeal, put whatever you like.

But here is the recipe for the authentic pandan cendol found in Malaysian street, eaten cold with palm sugar syrup and coconut milk.

A. Cendol Recipe
100g (10 large) pandan leaves, cut into small pieces
750ml water
100g mung bean flour / all-purpose flour
25g corn flour
Pinch of salt

Equipment needed:
Potato riser / or anything that has many small holes below it.

Blend pandan leaves with some water. Strain blended pandan juice into a bowl. Add all other ingredients. Mix well. Strain into a saucepan. In low heat, cook this mixture, stir often with wooden spatula to avoid burning. Cook it until it became a smooth pandan leaves paste.

Place some pandan leaves paste into potato rise, press the paste to its fall into ice water.

B. Palm Sugar Syrup Recipe
200g palm sugar/ gula melaka
2 pandan leaves, knotted
100ml water

Add everything into a saucepan, bring it to a boil and simmer until sugar has melted and thicken. Let it cool completely.

C. Coconut Milk Recipe
2 cups of coconut milk
Pinch of salt

Bring coconut milk and salt to a simmer, medium heat. Let it cool completely.

1 Cup Cendol Serving
Put blended ball of ice into a cup. Add in cendol (A), palm sugar syrup (B) and coconut milk (C) in parts of 3:1:3 or as much as you like according your own taste.

Once you familiar with cendol making, try making it fancy by adding red beans or sweet corn into this cold cendol meal. Or simply follows the video below by Chef Anis Nabilah showing you how to make a special Penang street's Cendol Smoothie that is rich in flavour and texture.

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