Es Cendol

Iced drink with pandan jelly, coconut milk and palm sugar.

Ingredients

• 1 cup Rice flour
• ¼ cup Tapioca flour
• 6 Pandan leaf
• 4 cups Water
• 500 ml Coconut milk
• 1½ cups Palm sugar
• ½ tsp Salt
• 4 cups Ice

Method

1. Extract pandan juice — Blend the pandan leaves with water and strain for a bright green liquid.
2. Cook the batter — Whisk the flours into the pandan water and cook, stirring, until very thick and glossy.
3. Form the cendol — Press the hot batter through a colander into a bowl of iced water so it sets into short green worms.
4. Make the syrup — Melt the palm sugar with a little water into a dark thick syrup and cool.
5. Season the coconut — Add a pinch of salt to the coconut milk — this is what makes it taste rich rather than flat.
6. Es Cendol is ready — Layer cendol, palm syrup, coconut milk and crushed ice in tall glasses.

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• Beef Rendang
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