A popular Malaysian dessert in which strands of green “cendol” are served in a cold mixture of coconut milk, brown syrup made from the local gula melaka, and shaved ice.
- 150g green pea flour (Lek Tau Hoon)
- 20pieces pandan leaves (cut into 5cm lengths)
- 1tbsp alkaline water (lye water or kan sui)
- Liquidise the cut pandan leaves with 570ml water. Strain juice through a fine sieve and add in lye water.
- Soak green pea flour in 290ml water for at least an hour. Add in pandan water mixture. Cook mixture in a heavy-based saucepan, stirring all the time until it thickens, turns shiny and begins to boil. Do not overcook, as it would be difficult to press through the wooden cendol-making frame.
- Press dough through the cendol-maker with quick short strokes (keeping dough warm all the time) into a basin of ice water, approximately six inches (15cm) away from the surface of the water or the cendol would become too long. Leave the cendol pieces to harden for 10 minutes before rinsing several times to prevent them from sticking to each other.
- Squeeze two big coconuts with two litres boiled, cooled water to get enough santan. Add 1/2 tbsp salt and chill in the fridge. Serve cendol with the santan and gula melaka syrup.