Chendol (jen Dol)

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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