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Chendol-jendol
Ingredients
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
salt
Method
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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