Rose’s Kitchen

Cendol

Chendol

Ingredients:

60g green bean flour (Hoon Kwe Flour)

300ml water

1 tsp pandan paste

Method:

1.  Mix green bean flour with water and pandan paste.   Blend well until a smooth mixture is obtained.

2.  Cook mixture over medium heat , stirring all the time until the mixture thickens and turns translucent.

3.  Fill a basin with ice and cold water and set the cendol mould over it.  Use a wooden spoon to press cooked dough, a little at a time, through the preforations into the cold water.  Drain cendol in a colander and set aside.

4.  To serve, spoon 2 tbsp of cendol into a bowl,  top with shaved ice, chilled coconut milk and 1 or 2 tbsp of gula melaka syrup.

Gula Melaka Syrup:

300g gula melaka

200g rock sugar

200ml water

2 pandan leaves, knotted

Method:

1.  Place all ingredients into a saucepan and cook till the sugar dissolves and forms a thick syrup.

2.  Remove pandan leaves and strain into a small bowl.  Leave to cool.

Coconut milk:

Use ready squeezed coconut milk, add a pinch of salt and chill in the refrigerator.

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February 21, 2007 - Posted by | Desserts and Snacks

16 Comments »

  1. Dear Rose,
    I was looking for Chendol recipe and lo and behold, I chanced on your website and found it! By the way, can I use “Gula Jawa” or Palm Sugar instead of Gula Melaka?

    By the way, I have been taking boiled crushed lemon grass as drink as I heard that it is very good for the body cells to make them healthy by getting rid of the bad cells.

    I will remember you in my daily prayers.

    May God continue to bless you and keep you in His Love.
    Best Regards.
    Josephine

    Comment by josephine wong | March 28, 2007 | Reply

  2. Thanks dear,
    So sweet of you for sharing and keeping me in prayers.
    I love the fragrance of lemon grass. During my confinement, I used to boil a big bundle of it in water and used it for my bath. They said it helps get rid of wind in the body.

    For a firmer chendol, you can add a bit of rice flour. Gula Melaka comes from Malacca, Gula Jawa from Indonesia, they are the same actually.

    May God bless you with abundance.
    Rose

    Comment by roseskitchen | March 28, 2007 | Reply

  3. thanks for the recipe have been looking for it.can i use just only gula jawa with water or do i need to mix with rock sugar
    will go through your other recipes too when i have time.
    for now all the best

    Comment by petra | April 11, 2007 | Reply

  4. It is fine to just use gula jawa. The syrup will just have a darker colour.
    Regards

    Comment by roseskitchen | April 11, 2007 | Reply

  5. Hi Rose!

    What a very nice and informative website. I have been looking all over for a recipe of cendol. I don’t think I can find green bean flour or any type of bean flour in the Philippines. What would be a good substitute? Can I use rice flour or glutinous rice flour instead? Thanks in advance and more power to you. Take care

    Lea

    Comment by Lea | July 16, 2007 | Reply

  6. Lea,
    They do use rice flour with green bean flour but am not sure about glutinuous flour. Maybe try experimenting with rice flour and corn flour.
    All the Best!
    Rose

    Comment by rose | July 17, 2007 | Reply

  7. You’re the best Rose! Thank you very much for answering my queries. My prayers of good health and happiness goes to you.

    Best regards from the Philippines,
    Lea

    Comment by Lea | August 7, 2007 | Reply

  8. Thank you so much Lea. God bless u and your family too.
    Rose

    Comment by rose | August 9, 2007 | Reply

  9. Hi Lea..

    I will like to know if you have any cendol cake recipe,i will like to bake it for my mom.Thank you..

    Comment by Bal | November 7, 2007 | Reply

  10. Hey Rose

    Do you know where can i find a cendol mould?

    Best of heatlh!

    FoodLover!

    Comment by krystal diamond | August 22, 2008 | Reply

  11. Hi,

    I am in Australia and happen to taste a local restaurant’s chendol. Tasted very much identical to the KL’s hawker chendol. I find home-made variety too watery and less flavorful. I am sure they use some kind of thickener (in the santan) and definitely some salt. Also, can you recommend an alternative to chendol mould? Didn’t want to run out to get one and let it sit to rust later if this is for just one sole purpose.

    Comment by Nancy | February 5, 2010 | Reply

  12. Dear Rose,

    So encouraged by your giving nature. It shows in your recipes. U r such a blessing.

    chris

    Comment by chris choo | April 15, 2010 | Reply

  13. can use mix of gren bean flour and gultinous rice flour? which rice flour is good? normal rice or sticky rice flour?

    Comment by satay fish | October 12, 2010 | Reply

  14. I have tried your recipe, and it is so delicious, thanks for sharing ur recipe. May God continue to bless you with all the gift He has given you.

    Love in Christ

    Winda Indriawati

    Comment by Winda Indriawati | January 30, 2011 | Reply

  15. The other day, while I was at work, my cousin stole my apple ipad and tested to see if it can survive a twenty five foot drop, just so she can be a
    youtube sensation. My iPad is now destroyed and she has 83 views.
    I know this is entirely off topic but I had to share it with someone!

    Comment by Oyunu | August 27, 2012 | Reply

  16. hi,i just came across this recipie and wonder if you have another one with redbeans? if you do pls post the web. thanks alot!:)

    Comment by Anonymous | February 17, 2013 | Reply


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