Asia:Malaysia,Singapore,Indonesia
Asian desserts are more or less similar. This is because of the fact that these desserts are created by immigrants residing in different parts of Asia. Chendol is one such dessert made by the Indian immigrants staying in Malaysia, Thailand, Singapore, and Indonesia. This dessert is really exciting to make with special kind of green pea flour and Pandan leaves that is added to rice and meat in Malaysia for aroma. The recipe of the dessert is as follows:
Ingredients:
1 Cup Pea flour
20 Pieces Pandan leaves cut into 5cm length
1 tablespoon alkaline water
300 ml water
5 tablespoon palm sugar
1 Grated coconut
Method:
1. Add alkaline water to the Pandan leaves and liquefy them to strain the liquid.
2. Soak Pea Flour in 300 ml water for an hour and add Pandan water.
3. Boil this mixture in a heavy saucepan and cook until it thickens and shines.
4. Pass this mixture through a cendol maker into ice cold water and place the cendol pieces in the bowl for 10 mins, allowing them to harden a bit.
5. Make syrup by adding water to palm sugar, until it is syrupy.
6. Make coconut milk
There is a very wonderful way of serving that fits to the typical style of a dessert and that is by putting the Chendol pieces in a bowl, topped with brown sugar syrup, coconut milk and ice shavings.
