Chendol Jen Dol Recipes
CHENDOL (JEN DOL)
This is posted in response to a request. This is the Malaysian version as opposed to the Indonesian (I don't know how different it is) This comes from Cook Malaysian by Lee Sook Ching. Have not made this, since this is easy to find in Malaysia :) Serving size is also a guess.
Provided by Liara
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pound screwpine leaves to extract the juice.
- Add sufficient water to the juice with green food coloring to make 2 cups.
- Mix green pea flour with the juice.
- Cook this mixture over medium heat stirring continuously until it bubbles.
- 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.
- Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water.
- Drain off the water and chill the chendol.
- Boil the palm sugar and granulated sugar with 1/2 cup water to get syrup.
- Strain and cool the syrup.
- Add the remaining water to the grated coconut and extract coconut milk.
- Add a good pinch of salt to the coconut milk.
- To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4 cup coconut milk.
- Top the bowl with ice shavings and serve immediately.
- Note: If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour.
Nutrition Facts : Calories 48.8, Sodium 3.6, Carbohydrate 12.6, Sugar 12.6
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- To make the syrup, dissolve the palm sugar in a pot of water together with a piece of knotted pandan leaf at low heat. Set aside after the syrup starts to thicken.
- To make the green jelly, blend pandan leaves with a bit of water to get pandan extract. In a separate bowl, whisk rice flour, corn flour, mung bean flour, salt until homogenous. Then add in the extract and mix well. Pour the mixture into a pot and cook over low heat until it thickens and becomes glossy.
- Then, transfer the cooled green paste into a plastic bag and nip off the end to create a piping bag. Prepare a bowl of ice water with a cup of ice and pipe thin strands of the jelly into the water. The jelly should float and stay separate.
- For the coconut milk, add a pinch of salt to the coconut milk and dilute with water. Set aside. In a large mug, add some of the jelly, cream corn and kidney beans according to your preference. Sweeten the drink with a few spoonfuls of palm sugar syrup. Top up with ice cubes and coconut milk. Drink up!
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