Dessert

Malaysian cendol

Name: Malaysian cendol
Total time: 40 min
Yield: serves 4
Ingredients: 400 ml Coconut milk; 100 g Palm sugar; 2 Pandan leaf; 100 g Rice flour; 100 g Kidney beans

Preparation time: 40 min
Servings: serves 4

Ingredients

serves 4

Coconut milk — to buy400 ml
Palm sugar — to buy100 g
Pandan leaf — to buy2
Rice flour — to buy100 g
Kidney beans — to buy100 g

Preparation

Heat the coconut milk with the palm sugar and a pandan leaf over low heat, until the sugar has fully melted, then let cool completely in the fridge.
Prepare the noodle batter: mix rice flour with water and pandan juice (blended and strained leaves), cook over low heat, stirring, until you get a thick, smooth green batter.
Pour this still-hot batter through a perforated strainer and press it directly over a large bowl of ice water: the strands that form as they drop into the cold water are cendol's famous green noodles.
Drain the cendol noodles and keep them chilled.
In glasses or bowls, layer crushed ice, a few spoonfuls of sweetened cooked red beans, then the cendol noodles.
Generously drizzle with the well-chilled palm sugar coconut milk.
Serve immediately, before the ice melts.