60g (2 oz) colored or plain green pea
flour, or arrowroot
1.5 cups water
green or red food coloring (optional)
8cm (3 inch) block palm sugar (gula
Melaka), or 155g (5 oz) brown sugar
2/3 cup hot water
1 crushed pandan leaf (optional)
7 cups thin coconut milk
shaved ice
Method :
Mix green pea
flour or arrowroot with water and cook slowly, stirring to prevent lumps
forming, until mixture is very thick and clear. If using plain green pea
flour or arrowroot, color half the mixture pink and the remainder green.
Push through
a coarse strainer held over a basin of iced water. The mixture will
break up into small bean-shaped lumps. Allow to cool, then drain.
Alternatively spread thinly over a slightly chilled flat dish, or baking
sheet and allow to set, then cut into very small pieces.
Crumble palm
sugar into a small saucepan, add pandan leaf and pour on hot
water. Simmer on low heat until sugar is dissolved, discard leaf, strain
syrup and cool.
If brown
sugar is used, pour into a small saucepan with 1/2 cup water. Bring to
the boil and cook until it turns a deep golden color and is very sticky.
Remove from heat and carefully pour in 2.25 cups water, covering hand
first to prevent burns. Stir in, cool and then chill.
Into large
tall glasses pour about 1 tbsp sugar syrup, 2 heaped tbsp pea flour
'beans', a scoop of shaved ice and fill up with coconut milk. Serve with
long straws and long-handled sundae spoons.
