I tried to make this dessert many times before and I failed miserably. Either it was too hard or too soft that it breaks easily. I tried different recipes and ingredients but none works. But after failing so many times I have learned which recipe works and the easy method of making it. I like the texture to be silky soft and smooth. Eat this with syrup and coconut milk. Super good!!!
sorry for the mess. was in a hurry.:)
1 cup rice flour
2 tbsp mung bean starch (can use tapioca starch)
3 3/4 cup red limestone water or white limestone water
1/4 tsp salt
1-2 tsp pandan paste
3-4 drops green color
1 can coconut milk + 2 tbsp sugar +1/4 c water + 1 tbsp cornstarch + dash salt
250 gram palm sugar + 1 slap brown candy sugar + 4 cup water
1 potato ricer (or anything with holes)
a big bowl of ice water
Red limestone water- 2 tbsp red limestone mix with 8 cups water. Stir well and let lime crystals sink to the bottom at least over 1 hr. Just use the clear water. Better to strain over paper towel. (Note: Add more water to the lime crystals after each use and you can use it again and again.)
1. Mix rice flour, mung bean starch, 3 3/4 cup red limestone water, salt, pandan paste, and green color together. Mix well.
2. Microwave the mixture 1 minute at a time until the mixture is slightly thicken like the picture above. Each time take the mixture out and stir well with chopsticks. I microwave it about 6 times. Cook another half minute if not cook. Do not let it too dry or too watery. Too dry of the mixture will make the cendol soft.
3. Have a large bowl of ice and add in some cold water. Now quickly pour the rice mixture in the ricer and press lightly to desire length. The cendol should fall freely in the water when you press it. Continue until all mixture is gone. Add more ice if water is warm. The cold water is very important for the hot mixture to harden. Drain the cendol out of the ice water and serve with syrup, ice, and coconut milk. (Note: must work quick before the mixture gets harden. Once harden it, your cendol will not come out smooth.)
4. Cook the coconut milk mixture until slightly thicken.
5. Boil the palm sugar, rock sugar, and 4 cups water until slightly thicken.
6. Put some cendol in a cup. Add in 2-3 tbsp syrup, ice, and coconut milk. Serve cold.
Note: You can serve this with red bean, mung bean paste , grass jelly, or any other dessert.