Ingredients Jump to Instructions ↓

  1. 1 cup rice flour

  2. 2 tbsp mung bean starch

  3. 1/3 cup tapioca/cornstarch/potato flour

  4. 525 ml water

  5. 1 tsp kan sui

  6. 1 tsp pandan paste

  7. 1/4 tsp salt Brown sugar syrup:

  8. 1/2 lb gula melaka/gula jawa,

  9. 1/4 cup sugar,

  10. 2 tbsp corn syrup, boil together with

  11. 1/2 cup water until it dissolves. Strain and set aside.

  12. 500 ml coconut cream

  13. 1/2 tsp salt boil and set aside to cool.

Instructions Jump to Ingredients ↑

  1. How to make Cendol: Mix rice flour, tapioca/cornstarch/potato starch and kan sui, then mix it with some of the water. Microwave the rest of the water, green pandan paste and salt for 2 mins. Put the flour mixtures into the boiled water. Stir well and cook in the microwave, 1 minute at a time, until it is cooked and thickened. Fill the potato riser with the hot mixture and squeeze the cendol out onto a bowl of iced water. Shake Riser so that cendol will drop and make shorter strands. Cendol will be solid in the iced water, drain and mix cendol with the cooled coconut milk. How to serve: Shave ice on to a bowl or tall glass, then scoop cendol coconut milk mixture and brown sugar syrup on top of shaved ice. Enjoy Serves


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