Cendol

Summary

Ingredients

• 25 g rice flour
• 1 teaspoon, leveled corn starch
• 1 pinch (s) salt
• 2 ½ tablespoon sugar
• 50 g pandan leaves
• 25 ml water
• 40 g palm suar
• 1 dash water
• 0.5 can ½ coconut milk, creamy
• 3 tablespoon jelly (grass jelly)
• 5 ice cubes
• 500 ml ice water

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Instructions

1. Puree the coconut milk so that the firm cream is mixed with the coconut water.
2. For the cendol, first finely chop the pandan leaves and puree with a little water. Then filter or pass through and season the juice with approx. 1 tablespoon sugar until it is nice and sweet.
3. Mix the rice flour with starch, 1.5 tablespoon sugar and salt and place in a saucepan. Now add the pandan extract and cook to a porridge. Let cook briefly on a low heat and set aside.
4. Cook a syrup from the palm sugar and the splash of water. Simmer for 1 minute until the sugar has dissolved.
5. Cut the grass jelly into cubes.
6. Press the pandan rice flour porridge through a spaetzle press or a coarse sieve, pour it directly into the ice water so that the spaetzle solidify, and then remove it.
7. Fill a large glass with the ice cubes. Then come the green spaetzle, then the grass cubes. Now it is topped up with the coconut milk and the syrup is added. Stir with a spoon and enjoy.
8. If you like, you can also add red beans.

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