(Nyonya Desserts Recipes)
20 pandan (screwpine) leaves, roughly chopped
2¼ cups water
½ cup green pea flour
½ teaspoon alkaline water
400 g palm sugar (gula Melaka)
200 g coarse sugar
100 g rock sugar
100 g brown sugar
50 g molasses (ba leh koh)
2 pandan (screwpine leaves), tied into a knot
Enough water to cover the above
2 coconuts, grated
500 ml boiled warm water
2 teaspoons salt
To make chendol: Put the chopped pandan leaves and water in an electric blender and whizz for a minute. Strain through a fine sieve or muslin cloth to extract 2¼ cups juice. Combine the pandan juice and the green pea flour slowing in a mixing bowl. Stir well to mix before passing through a sieve. Add the alkaline water to the flour mixture and set aside for an hour. Cook the mixture over medium heat, stirring until batter thickens and turns translucent jade green. Fill a basin with ice and cold water and set the chendol mould over it. Remove cooked batter from heat. Dole a portion of the batter onto the chendol mould and immediately push the soft, sloppy lump through using the back of a ladle, or pastry cutter. Drain chendol in a colander and set aside.
To make sugar syrup: In a pot, bring all to a boil. Simmer for 5-6 hours to obtain a smooth, full caramel flavor. Strain syrup and set aside to cool.
To make coconut milk: Whizz all in a blender and strain. Set aside in the refrigerator until needed. Alternatively, use ready-squeezed coconut milk added with the salt.
To serve chendol, spoon chendol into a bowl, top with shaved ice, coconut milk and sugar syrup. Serve cold.