Cendol is one of the most popular Asian desserts.
This Indian dessert is made up of green–coloured and pandan flavoured rice dough strips which are served in cold uncooked coconut milk and shredded ice. However, if you prefer, you can use ice cubes instead.
And what determines a really good Chendol drink?
First, the green strips must be slightly chewy and smooth, almost gelatine like.
Next, buy good quality palm sugar. The aromatic sweetness of this sugar type complements the fragrant coconut milk very well.
Lastly, remember to add salt to the coconut milk. It enhances the taste of the drink.
- 300 g Rice Flour
- 60 g Pandan Leaves Juice
- 300 g Palm Sugar; melted
- 20 g Alum
- 1 Coconut Milk; freshly extracted
- 1/4 tsp Salt
- 1/2 cup Red Beans
Boil red beans in water (added with sugar) until beans are soft and tender. Drain off water and set aside for garnish.
In a separate bowl, mix the rice flour with the pandan juice and salt. Boil over slow fire and keep stirring until thick. Press the batter through a sieve over a basin of cold water. You will have strips of green Cendhol. Drain strips and keep in the fridge.
When serving, scoop evenly onto glasses filled with shredded ice. Drizzle palm sugar over the green strips. Scoop enough coconut milk onto each glass and garnish with red beans before serving.