Back to 4 servings Pandan juice 50 g fresh or frozen pandan leaves, snipped into fine strips 600 ml water, for blending the pandan Cendol 100 g mung bean starch, tepung hun kwe 50 g cornstarch 1 teaspoon lye water, optional; adds chewiness Coconut milk 400 ml coconut milk, 1 can 2 pandan leaves, knotted salt, a pinch Palm sugar syrup 200 g palm sugar, gula Jawa, chopped 200 ml water 2 pandan leaves, knotted salt, a pinch To serve crushed or shaved ice, to serve
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1 Step 1: Blend the snipped pandan leaves with the 600 ml water for 30 seconds to 1 minute until very fine, then strain through a fine-mesh strainer or coffee filter to get 600 ml of pandan juice.2 Step 2: Fill a large bowl or soup pot with ice-cold drinking water and add ice cubes if you have them. Set a steamer basket or cendol press over it.3 Step 3: Stir the pandan juice with the mung bean starch, cornstarch and lye water in a saucepan until smooth.4 Step 4: Cook over medium heat, stirring constantly, until the mixture bubbles vigorously and thickens into a paste with no standing liquid.5 Step 5: Lower the heat and keep stirring for about 5 minutes until the paste is thick and stiff.6 Step 6: Remove from the heat and press the hot paste through the steamer basket into the ice water so it drops in noodle shapes. Protect your hands from the hot paste.7 Step 7: Refrigerate the noodles in their ice water for at least 1 hour so they firm up fully.8 Step 8: Simmer the coconut milk with the knotted pandan leaves and a pinch of salt until it just starts to boil. Remove from the heat, discard the leaves and transfer to a clean jar to chill. Do not freeze.9 Step 9: Boil the palm sugar, water, pandan leaves and salt until the sugar dissolves, then remove from the heat, discard the leaves, strain into a clean jar and cool.10 Step 10: To serve, fill each glass half full with shaved ice, top nearly to the brim with drained cendol, pour in coconut milk and palm sugar syrup to taste, and eat immediately with a spoon.getsaucepan.com/r/8bd60941-0337-58b9-84f1-c41e94ae2f34
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