Difference between revisions of "Chendol"
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* [[salt]] | * [[salt]] | ||
| − | == | + | == Procedures == |
# Pound [[screwpine leaves]] to extract the juice. | # Pound [[screwpine leaves]] to extract the juice. | ||
# Add sufficient [[water]] to the juice with green [[food coloring]] to make 2 cups. | # Add sufficient [[water]] to the juice with green [[food coloring]] to make 2 cups. | ||
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# Note: if pure [[green pea flour]] is used, mix 2½ cups of screwpine juice to ½ cup [[green pea flour]]. | # Note: if pure [[green pea flour]] is used, mix 2½ cups of screwpine juice to ½ cup [[green pea flour]]. | ||
| − | [[Category:Malaysian | + | [[Category:Malaysian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Palm sugar Recipes]] | [[Category:Palm sugar Recipes]] | ||
[[Category:Nonwheat flour Recipes]] | [[Category:Nonwheat flour Recipes]] | ||
| − | + | ||
[[Category:Screw pine leaf Recipes]] | [[Category:Screw pine leaf Recipes]] | ||
Latest revision as of 11:15, 15 July 2012
Description
Also called "jen dol"
Ingredients
- 10 screwpine leaves
- 2 – 3 drops green food coloring
- ½ cup green pea flour (hoon kway)
- 5 tablespoons palm sugar
- 1 tablespoon granulated sugar
- 4½ cups water
- 1 coconut, grated
- salt
Procedures
- 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 ½ 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 ¼ cup coconut milk.
- Top the bowl with ice shavings and serve immediately.
- Note: if pure green pea flour is used, mix 2½ cups of screwpine juice to ½ cup green pea flour.
