Dessert

Cendol (pandan rice jellies, coconut milk)

Name: Cendol (pandan rice jellies, coconut milk)
Total time: 35 min
Yield: 4
Ingredients: 80 g Rice flour; 40 g Cornstarch; 6 leaves Pandan leaf; 400 ml Coconut milk; 150 g Palm sugar; 1 pinch Salt

Preparation time: 35 min
Servings: 4

Ingredients

Rice flour — to buy80 g
Cornstarch — to buy40 g
Pandan leaf — to buy6 leaves
Coconut milk — to buy400 ml
Palm sugar — to buy150 g
Salt — to buy1 pinch

Preparation

Mix rice flour, cornstarch and water with pandan juice (blended and strained leaves) into a smooth green batter.
Cook the batter over low heat, stirring constantly, 5 min, until thick and translucent.
Pour the hot batter into a perforated ladle set over a bowl of ice water, press to form green jellies that firm up on contact with the cold.
Drain the cendol and chill.
Heat the coconut milk with palm sugar and a pinch of salt until dissolved, let cool.
Fill glasses with crushed ice, top with the cendol.
Pour over the sweet coconut milk, serve immediately ice cold.