Cendol/Chendol dough is usually used for making Chendol drink. This is a special dessert which can be served hot or cold. It can also be use to mix with agar agar (jelly) and steamed rice flour cakes. The most commonly serve with this cendol dough is Cendol/Chendol coconut milk with shredded ice and Gula Melaka/brown sugar syrup.
Later in the month, I will prepare the Cendol Coconut Milk dessert using cendol/chendol dough. So, do come by again for a visit.
180g Hoon Kueh flour (green pea flour)
10-12 pandan leaves, extract out to 3 teaspoons juice
1½ teaspoons alkali water (Lye water)
3 drops green food color
3¼ cups water
Place all the ingredients in a sauce pan and stir well to combine and heat over low heat. Stir the mixture constantly to prevent the mixture from burning at the bottom of the pan. Cook till the batter is thickened and shinny and remove from the heat.
Meanwhile, fill a large mixing bowl or basin with cold water. Place a cendol frame/a wire sieve with jumbo holes over the mixing bowl/basin. Place some cooked batter onto the cendol frame/sieve surface and use a wood spatula and press the dough down. The dough will drops into long strands into the cold water. Continue the same procedure until all the batter is used up. Serve it with cold coconut milk with melted Gula Melaka.