Cendol – Recipe 2

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1. 1Step 1: First, make the syrup. Warm the gula melaka sugar for a few seconds in the microwave or for a few minutes in the oven at its lowest setting to soften it, and chop into bits. Then dissolve into the water in a pan over a medium to high heat, and bring to a boil for about three minutes. Remove from the heat and cool completely.
2. 2Step 2: In a small saucepan, mix the flours with the water and pandan essence together, first adding the flours and then the water bit by bit to prevent lumps.
3. 3Step 3: Bring the mixture to a simmer, stirring constantly with a wooden spoon, until it thickens. Continue to cook until the mixture is really thick and turns darker and translucent.
4. 4Step 4: Prepare a big bowl of ice water: once your mixture hits this, it'll cool and solidify. Using either a colander or a potato ricer, push/squeeze your still-hot cendol batter through the holes over the icy water to make short noodles.
5. 5Step 5: At this point you can store the cendol in the ice water in an airtight container for about a week. To make the cendol dessert, simply make some shaved or crushed ice (I use my blender) and place it in a serving bowl, spoon on some sweet red beans and drained cendol noodles, and generously pour over the coconut milk and gula melaka syrup.