Cendol

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.