DESSERT - Cendol With Palm Sugar Syrup And Coconut Milk
- Palm Sugar Syrup:
- 100 grams (10 Large) Pandan Leaves, cut into smaller pieces
- 750 ml Water
- 100 grams Mung Bean/Green Pea Flour
- 25 grams Corn Flour
- A pinch of Sea Salt
- 200 grams Palm Sugar/Gula Melaka
- 2 Pandan Leaves, knotted
- 100 ml Water
- 2 Cups Coconut Milk
Adapted from seasaltwithfood.com
Make the palm sugar syrup: Place palm sugar, pandan leaves, and water in a saucepan. Bring it to a boil and simmer until the sugar has melted and thicken. Drain the syrup and let cool completely.
Bring the coconut milk with a pinch of salt to a simmer on medium heat. Remove and let cool completely.
Make the cendol: Blend the pandan leaves with some water and strain into a mixing bowl. Then combine pandan juice, green pea flour, corn flour, sea salt, and the remainder water. Stir well until well combined and strain the mixture into a saucepan. Cook over medium to low heat, stirring continuously until the mixture has thickened to a paste. Remove from the heat. Fill a large mixing bowl with ice cubes and water. Place some of the paste into a potato riser and press through the paste into the ice water. Continue with the remainder paste, and let the cendol set in the ice water for about 10 minutes. Drain well and chilled.
To serve: Fill some shaved ice in a bowl or a glass, some palm sugar syrup, coconut milk, and cendol. Serve immediately.