Cendol Microwave Method (Che Banh Lot)

Today is raining and snowing outside but I really want some cendol so hurried and made some! Now I'm sitting under a blanket after eating...lol😂

Cendol with mung bean paste, rubies chestnuts, grass jelly, toddy palm, served with palm sugar syrup and coconut milk.😋😋😋

Ingredients:

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
1.5 tsp pandan paste

1 potato ricer (or anything with holes)
a big bowl of ice water

Coconut milk:
1 can 14 oz coconut milk + 2 tbsp sugar +1/4 tsp salt
Cook the coconut milk mixture until boil and let it cool.

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 (use 1 cup for thicker syrup)Boil the palm sugar, rock sugar, and water until sugar melt about 10-15 minutes.

Instructions:

Limestone water- 2 tbsp limestone mix with 8 cups water. Stir well and let lime crystals sink to the bottom at least over 1-2 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 limestone water, salt, pandan paste together in a microwavable bowl. (I used thick glass bowl so needed longer cooking time.)

2. Microwave the mixture 1 minute at a time until the mixture is slightly thicken and cooked. Each time take the mixture out and stir well with chopsticks. Put back in and continue until mixture is cooked and translucent. I microwave it for 15 times=15 minutes because of thick glass bowl.  Can test cendol by dropping a piece in water. If its silky smooth without breaking then its good.

3. Have a large bowl of ice and add in some cold water. Now quickly pour some 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. (Note: must work quick before the mixture gets harden. Once harden it, your cendol will not come out smooth.)


4. To Serve: Put some cendol in a cup. Add in 2-3 tbsp syrup, ice, and coconut milk. Serve cold. 

You can serve this with mung bean paste , grass jelly, toddy palm, rubies chestnuts..etc

Ruby Chestnuts Recipe:

6 large chestnuts diced (about 100g)
1/2 cup tapioca starch
2-3 drop red food coloring

1.  Soak diced chestnuts with red food coloring. Use only few drops of water to mix. Leave for few minutes then drain off any water.
2.  Coat chestnuts with tapioca starch.
3.  Boil a pot of water. Add coated chestnuts in when water on rolling boiling. Cook until chestnuts float and transparent. Remove and rinse in cold water.

Mung Bean Paste: 

1/2 cup split mung bean without skin
1 1/4 cup water
2 tbsp sugar

Wash mung bean with water until clear. Place in ricer cooker with 1 and 1/4 cup water. Press quick cooking. Add sugar once mung bean cooked. Use the rice paddle and mash mung bean to paste while hot.