Chendol (jen Dol)

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 10 screwpine leaves
• 2 -3 drops green food coloring
• 1/2 cup green pea flour (hoon kway)
• 5 tablespoons palm sugar
• 1 tablespoon granulated sugar
• 4 1/2 cups water
• 1 coconut, grated
• salt

Recipe

• 1 pound screwpine leaves to extract the juice.
• 2 add sufficient water to the juice with green food coloring to make 2 cups.
• 3 mix green pea flour with the juice.
• 4 cook this mixture over medium heat stirring continuously until it bubbles.
• 5 place chendol frame (i have no idea what this even looks like, but should be a sieve with large holes) over a basin of cold water and ice cubes.
• 6 spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water.
• 7 drain off the water and chill the chendol.
• 8 boil the palm sugar and granulated sugar with 1/2 cup water to get syrup.
• 9 strain and cool the syrup.
• 10 add the remaining water to the grated coconut and extract coconut milk.
• 11 add a good pinch of salt to the coconut milk.
• 12 to serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4 cup coconut milk.
• 13 top the bowl with ice shavings and serve immediately.
• 14 note: if pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour.