Chendol Recipe(Nyonya Desserts Recipes) |
Ingredients: |
20 pandan (screwpine) leaves, roughly chopped 2¼ cups water ½ cup green pea flour ½ teaspoon alkaline water Sugar syrup: 400 g palm sugar (gula Melaka) 200 g coarse sugar 100 g rock sugar 100 g brown sugar 50 g molasses (ba leh koh) 2 pandan (screwpine leaves), tied into a knot Enough water to cover the above Coconut Milk: 2 coconuts, grated 500 ml boiled warm water 2 teaspoons salt |
Method: To make chendol: Put the chopped pandan leaves and water in an electric blender and whizz for a minute. Strain through a fine sieve or muslin cloth to extract 2¼ cups juice. Combine the pandan juice and the green pea flour slowing in a mixing bowl. Stir well to mix before passing through a sieve. Add the alkaline water to the flour mixture and set aside for an hour. Cook the mixture over medium heat, stirring until batter thickens and turns translucent jade green. Fill a basin with ice and cold water and set the chendol mould over it. Remove cooked batter from heat. Dole a portion of the batter onto the chendol mould and immediately push the soft, sloppy lump through using the back of a ladle, or pastry cutter. Drain chendol in a colander and set aside. To make sugar syrup: In a pot, bring all to a boil. Simmer for 5-6 hours to obtain a smooth, full caramel flavor. Strain syrup and set aside to cool. To make coconut milk: Whizz all in a blender and strain. Set aside in the refrigerator until needed. Alternatively, use ready-squeezed coconut milk added with the salt. To serve chendol, spoon chendol into a bowl, top with shaved ice, coconut milk and sugar syrup. Serve cold. |
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