Malaysia Cendol Recipes

Malaysia Cendol Recipe

Ingredients :

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.

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