Cendol

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare the palm sugar syrup by combining the coconut sugar, water, and pandan leaf in a small saucepan.

   Ongeveer 2 min

2. 2

   Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.

   Ongeveer 5 min

3. 3

   Remove from heat and let it cool completely. Discard the pandan leaf once cooled.

   Ongeveer 10 min

4. 4

   In a separate saucepan, whisk together the rice flour, tapioca starch, water, and knotted pandan leaves for the cendol jelly.

   Ongeveer 2 min

5. 5

   Cook over medium-low heat, stirring constantly, until the mixture thickens into a translucent, sticky paste.

   Ongeveer 10 min

   Tip van de kok: Stirring constantly prevents lumps from forming.

6. 6

   If using, stir in the green food coloring until fully incorporated.

   Ongeveer 1 min

   Tip van de kok: Start with a small amount and add more for a brighter green color.

7. 7

   Prepare a large bowl with ice water and ice cubes.

   Ongeveer 1 min

8. 8

   Press the warm cendol mixture through a cendol press or a colander with large holes directly into the prepared ice water.

   Ongeveer 5 min

   Tip van de kok: Working quickly ensures the jelly strands form properly before cooling.

9. 9

   Let the cendol strands set in the ice water for at least 15 minutes.

   Ongeveer 15 min

   Tip van de kok: This helps them firm up and maintain their shape.

10. 10

    While the cendol sets, prepare the coconut milk base by gently heating the coconut milk and salt in a small saucepan until warm, but not boiling.

    Ongeveer 5 min

    Tip van de kok: Heating it gently helps the flavors meld and prevents separation.

11. 11

    Drain the cendol strands from the ice water and set aside.

    Ongeveer 1 min

12. 12

    To serve, place a generous amount of shaved ice into individual serving bowls or glasses.

    Ongeveer 1 min

13. 13

    Add the prepared cendol jelly strands over the shaved ice.

    Ongeveer 1 min

14. 14

    Pour the warm coconut milk over the cendol and ice.

    Ongeveer 1 min

15. 15

    Drizzle generously with the cooled palm sugar syrup.

    Ongeveer 1 min

    Tip van de kok: Adjust the amount of syrup to your preferred sweetness.