Monday, October 22, 2007
Cendol has always been my favourite desert. The good old days where you can get a bowl of cendol from the Indian vendor that comes in his bicycle around our neighbourbood. Those green little worms cover with thick coconut santan, gula melaka and most important ice shaving on the topping is just pure heavy in our hot weather.
Zue and I made some cendol over the weekend. Actually is not that difficult at all. All it took us only 20 minutes to do this. Thank Jun of the recipe.
60 grm green bean flour (hoon Kwe flour)
300 ml water (you can blend with pandan leaves to get the flavour and colour )
1 tsp of pandan paste
1 tsp of alkaline water
1 tsp of salt
(we used this kind of ladle to make the little 'worms' )
1) Mix all the above ingredients together until well combined.
2) Cook over low flame until thick.
3) Prepare a basin or container with some cold water and ice. Place a cendol sieve or a ladle over the basin and pour the cendol mixture over the sieve. Press lightly with a big spoon until the mixture went through. Make sure the water is really cold so these little green droplets don't stick to each other.
4) Drain and they are ready to be serve with gula melaka and coconut milk.