Prepare Pandan Juice: Blend 5 pandan leaves with 50ml water, then strain to extract pandan juice. Discard the pulp.
Make Cendol Jelly: In a saucepan, combine mung bean flour, 400ml water, pandan juice, and alkaline water. Whisk until smooth and lump-free.
Cook Cendol Mixture: Cook the mixture over medium-low heat, stirring continuously for about 10 minutes until it thickens, becomes translucent, and pulls away from the sides of the pan.
Shape Cendol: Immediately press the hot mixture through a cendol press or a colander with large holes directly into a bowl of ice water. This forms the green jelly strands. Let them set in the ice water.
Make Gula Melaka Syrup: In a separate saucepan, combine chopped gula Melaka, 100ml water, and 2 knotted pandan leaves. Bring to a simmer over medium heat, stirring until the sugar dissolves and the syrup slightly thickens. Remove pandan leaves.
Prepare Coconut Milk: In another saucepan, gently heat thick coconut milk with salt over low heat, stirring occasionally, just until warm. Do not boil.
Assemble Cendol: In a serving bowl, add a generous amount of shaved ice. Spoon a portion of the green cendol jelly over the ice.
Serve: Drizzle generously with gula Melaka syrup and pour over the warm salted coconut milk. Serve immediately.
Cook this in the app — save it & get tonight’s menu
Get the app
