Cendol- Che Banh Lot #2

I have always make cendol using rice flour for a more soft silky chewy texture. Recently tried different way by using only mung bean starch. It is more on crunchy and chewy side. Pretty good when adding in other ingredients such as jelly, mung bean paste, ruby chestnuts...etc.

Recipe from thewonglist. Visit website for more detail picture instructions.

Ingredients:

30 pandan leaves (used only 5+ add 1/2 tsp pandan paste)
100 gm mung bean starch
1/2 tsp alkaline water
1/2 tsp salt
3 tbsp sugar
650 ml water

Method:

1. Blend pandan leaves with 650 ml water. Strain over fine mesh strainer and use only 625 ml water.

2. Place pandan water in a pot, add in mung bean starch, alkaline water, salt, sugar, and pandan paste. Stir well and let it sit for about 30 minutes.

3. Place pot on stove and cook mixture until translucent green. Stirring the whole time to prevent burning.

4. Prepare ice water bath. Once mixture is cooked then use a potato ricer to push it thru into water bath.

5.  Serve cendol with coconut milk and sugar syrup over crushed ice.


Coconut milk:

1 can 14oz coconut milk + 2 tbsp sugar +1/4 c water +1/4 tsp salt
Bring to simmer boil. Cool

Sugar syrup: half the recipe if not eating too sweet. This amount of sugar is for double the recipe.⬆️

250 gram palm sugar + 1 slap brown candy sugar + 2 cup water (can use 1 cup for thicker syrup)

Cook sugar syrup for 10 minutes until all sugar dissolved. Cool

Alkaline water