Cendol – Recipe 2

It's been a while since I made this popular Malaysian dessert (try six years ago). But since it's been scorching-hot in the UK, I decided to make it again, and this time show you guys how to make it from start to finish: both cendol the green pandan noodles, and cendol the shaved ice dessert.


Yes, it's a bit confusing that both the actual noodles and the dessert made with the green noodles are both called 'cendol' (pronounced 'chendol'). The main ingredient of cendol is hoen kwe flour, otherwise known as green pea or mung bean flour. The green colour comes from fragrant pandan leaf extract. Once the noodles are made, they're often enjoyed with shaved ice, thick coconut milk, sweet red beans or kidney beans, and gula melaka (dark palm sugar) syrup.

Need some visuals? Watch my at-a-glance video tutorial on my YouTube channel, Tashcakes Cooks:


Ready? Let's go.

Ingredients for Gula Melaka Syrup:

250g gula melaka sugar
200ml water

Ingredients for Cendol:

5 tbsp green pea/ mung bean/ hoen kwe flour
2 tbsp rice flour
2 tbsp tapioca flour
1 tsp pandan paste (or pandan essence + green food colouring)
625 ml water
Ice water (for cooling the cendol mixture)

To Serve:

Ice
Sweet red beans
Thick coconut milk
Gula melaka syrup

Method:

1. First, make the syrup. Warm the gula melaka sugar for a few seconds in the microwave or for a few minutes in the oven at its lowest setting to soften it, and chop into bits. Then dissolve into the water in a pan over a medium to high heat, and bring to a boil for about three minutes. Remove from the heat and cool completely.

2. In a small saucepan, mix the flours with the water and pandan essence together, first adding the flours and then the water bit by bit to prevent lumps.

3. Bring the mixture to a simmer, stirring constantly with a wooden spoon, until it thickens. Continue to cook until the mixture is really thick and turns darker and translucent.

4. Prepare a big bowl of ice water: once your mixture hits this, it'll cool and solidify. Using either a colander or a potato ricer, push/squeeze your still-hot cendol batter through the holes over the icy water to make short noodles.

5. At this point you can store the cendol in the ice water in an airtight container for about a week. To make the cendol dessert, simply make some shaved or crushed ice (I use my blender) and place it in a serving bowl, spoon on some sweet red beans and drained cendol noodles, and generously pour over the coconut milk and gula melaka syrup.


Enjoy, and have fun.

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