Cendol (Iced Malaysia Dessert)

Instructions 👩🏻‍🍳

• Step 1
  Blend the cut pandan leaves with water and strain the juice. Discard the pulp. Add pandan extract for a deeper color if desired.
• Step 2
  In a pot, mix all the cendol jelly ingredients (flour, starch, salt, pandan juice, alkaline water if using) until smooth and there are no lumps.
• Step 3
  Cook the mixture over medium heat, stirring constantly, until it thickens, becomes smooth, and turns translucent (about 10-12 minutes).
• Step 4
  Prepare a large bowl of ice water. While the batter is still hot, transfer it into a cendol press, potato ricer, or a colander with large holes. Press the batter through the holes into the ice water to form noodle-like strands. Let the cendol sit in the cold water for at least 15 minutes to firm up.
• Step 5
  In separate saucepans, heat the palm sugar with water and pandan leaves to create a syrup, and heat the coconut milk with salt and pandan leaves until it gently simmers (do not boil the coconut milk at high heat). Cool both completely.
• Step 6
  In a serving glass or bowl, add a layer of palm sugar syrup, followed by optional toppings. Add a generous amount of cendol jellies and top with shaved ice. Pour the creamy coconut milk over everything and serve immediately.