7-8 large pandan leaves, extract 2 tsp
thick juice
1 tsp lye water (alkali water)
Coconut milk
800g coconut, grated (remove brown skin)
4 cup boiled cold water
1/2 tsp salt
Syrup
300g palm sugar cube
2 1/2 cups water
5 tsp sugar
2 pandan leaves
Method :
Preparing
Cendol Dough
Mix
ingredients dough in a pot. Cook over low heat, stirring mixture
constantly. When the mixture thicken and shiny, remove from heat.
Prepare a basin filled with cold water. Place a cendol frame (sieve with
large holes) over the basin.
Put some
cooked dough in the sieve and press with a wooden ladle. The mixture
will drop into the water in strands. Repeat above process until dough is
finish.
Preparing
Syrup
Mix
ingredients coconut milk in a small pot and cook over low heat. Remove
when the syrup thickens.
Preparing
Coconut Milk
Mix cold
water and grated coconut in an electric mixer (blender). Blend at high
speed. Extract thick milk and strain. Add salt.
To serve -
Put two big spoonfuls of cendol, crushed ice, syrup (to taste) and top
with coconut milk.
