Cendol Recipe - Cooking Index
|1/4 cup||59ml||Cooked moong dal|
|1/4 teaspoon||1.3ml||Pandan essence|
|1/4 teaspoon||1.3ml||Green color|
|2 cups||474ml||Coconut milk|
|Crushed ice as required|
BRING the water to a boil. Add green color. Mix the cooked moong dal with tapioca flour and add to the boiling water. Mix well to a smooth dough and add the pandan essence. Knead well, roll out into a sheet and cut into strips. Cook the strips in boiling water and transfer them to cold water. Keep the cendol aside. Dissolve palm sugar in a cup of water and set aside. Mix coconut milk with salt. To serve: Put cendol into a tall glass, add palm sugar syrup, coconut milk and top with crushed ice.
Indian Spice Kitchen; Monisha Bharadwaj
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.