Rose’s Kitchen




60g green bean flour (Hoon Kwe Flour)

300ml water

1 tsp pandan paste


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


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.

February 21, 2007 Posted by | Desserts and Snacks | 16 Comments

Red Bean Coconut Jelly


100g red beans

300ml water

1/2 tbsp cornflour + 1 tbsp water

1 x 13g pkt agar agar powder

200g caster sugar

750ml water

250ml thick coconut milk

2 pandan leaves, knotted

1/8 tsp salt


1.  Wash red beans and boil with about 300ml water until beans are tender.  Drain and blend into a  puree.

2.  Boil 750ml water with sugar, agar agar powder and pandan leaves.  Stir constantly until sugar and agar agar dissolves.

3.  When mixture has boiled, remove pandan leaves and set aside 1 cup for the red bean layer.

4.  Add 250 ml of thick coconut milk and a pinch of salt to the remaining mixture and stir well.  Divide into two portions and set one portion of coconut agar agar in a rinsed mould.  Scratch surface of set agar agar before pouring in the next layer so that the two layers will not separate after they have set.

5.  Heat up the clear agar agar, add in the mashed red beans and cornflour solution.  Stir well and pour on top of the first layer.

6.  Heat up the other portion of the coconut agar agar and pour on top of the red bean layer.

7.  Let agar agar set at room temperature before putting in the fridge to chill.

February 21, 2007 Posted by | Jellies and Jam | 3 Comments