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