Ingredients:
For the cendol:
- 1 cup mung bean flour (or rice flour as an alternative)
- 1 cup water (for mixing with flour)
- 4 cups water (for boiling)
- 1/2 teaspoon pandan extract (or a few pandan leaves for natural flavoring and color)
- A pinch of salt
- Ice water (for setting the cendol)
For the palm sugar syrup:
- 1 cup ANAKISHA palm sugar
- 1/2 cup water
- 1-2 pandan leaves, knotted (optional)
For the coconut milk:
- 2 cups coconut milk
- A pinch of salt
- 1-2 pandan leaves, knotted (optional)
For serving:
- Crushed ice or ice cubes
Instructions:
Make the Cendol:
In a bowl, mix the mung bean flour (or rice flour) with 1 cup of water and pandan extract until smooth. In a pot, bring 4 cups of water to a boil. Add a pinch of salt. Gradually pour the flour mixture into the boiling water, stirring continuously to prevent lumps.
Cook the mixture on medium heat until it thickens and becomes translucent. This may take about 5-10 minutes.
Prepare a bowl of ice water. Use a cendol press or a slotted spoon to drop the cooked mixture into the ice water, forming small, worm-like shapes.
Let the cendol set in the ice water for a few minutes, then drain and set aside.
Prepare the Palm Sugar Syrup:
In a pot, combine the chopped ANAKISHA palm sugar and 1/2 cup of water. Add the pandan leaves if using. Cook over medium heat, stirring occasionally, until the sugar dissolves completely and forms a thick syrup. Remove from heat and set aside to cool.
Prepare the Coconut Milk:
In another pot, heat the coconut milk over low heat. Add a pinch of salt and the pandan leaves if using. Stir occasionally until the coconut milk is warm and infused with the pandan aroma. Do not let it boil. Remove from heat and let it cool.
Assemble the Cendol:
In serving glasses, add a generous amount of cendol. Pour the palm sugar syrup over the cendol. Add crushed ice or ice cubes. Top with the prepared coconut milk. Stir to mix the ingredients before enjoying.
Tips:
Adjust the sweetness by varying the amount of palm sugar syrup. For a more authentic flavor, use fresh pandan leaves for both the cendol and coconut milk. Store any leftover components separately in the fridge and assemble just before serving.
Enjoy your homemade cendol, a refreshing and traditional Indonesian dessert!