Cendol - Malaysian Style

Ingredients:

• 10 screwpine leaves
• a few drops of green food colouring
• 1/2 cup green pea flour
• 1 block palm sugar
• 1 coconut- grated
• Pinch of salt

                                                                                            Serves 4-6

Method:

1. Pound the screwpine leaves and strain to extract the juice.
2. Add enough water to make 2 cups pandan juice and also drop in the green colouring.
3. Mix the green pea flour with this mixture and cool over a medium flame, stirring continuously until it bubbles.
4. Place a cendol frame or strainer over a basin of cold water containing ice cubes. Spoon the mixture into the strained and press through with a spatula.
5. Drain off the water and chill the cendol.
6. Boil the palm sugar and white sugar with 1/2 cup of water to get a syrup. Strain and cool,
7. Extract coconut milk using 2 cups of water. Add in salt.
8. To serve, place 1 tablespoon cendol in a small serving bowl or sundae glass, then add 1 tablespoon syrup and 1/4 cup coconut milk. Serve cold.