Prep 30 mins
Cook 25 mins
This is posted in response to a request. This is the Malaysian version as opposed to the Indonesian (I don't know how different it is) This comes from Cook Malaysian by Lee Sook Ching. Have not made this, since this is easy to find in Malaysia :) Serving size is also a guess.
- 10 screwpine leaves
- 2 -3 drops green food coloring
- 1⁄2 cup green pea flour (hoon kway)
- 5 tablespoons palm sugar
- 1 tablespoon granulated sugar
- 4 1⁄2 cups water
- 1 coconut, grated
- Pound screwpine leaves to extract the juice.
- Add sufficient water to the juice with green food coloring to make 2 cups.
- Mix green pea flour with the juice.
- Cook this mixture over medium heat stirring continuously until it bubbles.
- Place chendol frame (I have no idea what this even looks like, but should be a sieve with large holes) over a basin of cold water and ice cubes.
- Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water.
- Drain off the water and chill the chendol.
- Boil the palm sugar and granulated sugar with 1/2 cup water to get syrup.
- Strain and cool the syrup.
- Add the remaining water to the grated coconut and extract coconut milk.
- Add a good pinch of salt to the coconut milk.
- To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4 cup coconut milk.
- Top the bowl with ice shavings and serve immediately.
- Note: If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour.