Halal Food Recipes: Cendol

Ingredients:

10 pandan leaves (screwpine)
A few drops green food coloring
½ cup green pea flour
1 block palm sugar
1 tbsp sugar
1 coconut - grated
Pinch of salt

Cooking Method:

Pound the pandan leaves and strain to extract juice.
Add enough water to make 2 cups pandan juice and also drop in the green colouring.

Mix the green pea flour with this mixture and cook over a medium flame, stirring continuously until it bubbles.

Place a cendol frame or strainer over a basin of cold water containing ice cubes. Spoon the mixture into the strainer and press through with a spatula.

Drain off the water and chill the cendol. Boil the palm sugar and white sugar with ½ cup water to get a syrup. Strain and cool.

Extract coconut milk using 2 cups water. Add in salt.

To serve, place 1 tbsp cendol in a small serving bowl or sundae glass, then add 1 tbsp syrup and cup coconut milk. Serve cold with ice.