Chendol
Ingredients:
60g green bean flour (Hoon Kwe Flour)
300ml water
1 tsp pandan paste
Method:
1. Mix green bean flour with water and pandan paste. Blend well until a smooth mixture is obtained.
2. Cook mixture over medium heat , stirring all the time until the mixture thickens and turns translucent.
3. Fill a basin with ice and cold water and set the cendol mould over it. Use a wooden spoon to press cooked dough, a little at a time, through the preforations into the cold water. Drain cendol in a colander and set aside.
4. To serve, spoon 2 tbsp of cendol into a bowl, top with shaved ice, chilled coconut milk and 1 or 2 tbsp of gula melaka syrup.
Gula Melaka Syrup:
300g gula melaka
200g rock sugar
200ml water
2 pandan leaves, knotted
Method:
1. Place all ingredients into a saucepan and cook till the sugar dissolves and forms a thick syrup.
2. Remove pandan leaves and strain into a small bowl. Leave to cool.
Coconut milk:
Use ready squeezed coconut milk, add a pinch of salt and chill in the refrigerator.
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Dear Rose,
I was looking for Chendol recipe and lo and behold, I chanced on your website and found it! By the way, can I use “Gula Jawa” or Palm Sugar instead of Gula Melaka?
By the way, I have been taking boiled crushed lemon grass as drink as I heard that it is very good for the body cells to make them healthy by getting rid of the bad cells.
I will remember you in my daily prayers.
May God continue to bless you and keep you in His Love.
Best Regards.
Josephine
Comment by | March 28, 2007
Thanks dear,
So sweet of you for sharing and keeping me in prayers.
I love the fragrance of lemon grass. During my confinement, I used to boil a big bundle of it in water and used it for my bath. They said it helps get rid of wind in the body.
For a firmer chendol, you can add a bit of rice flour. Gula Melaka comes from Malacca, Gula Jawa from Indonesia, they are the same actually.
May God bless you with abundance.
Rose
Comment by | March 28, 2007
thanks for the recipe have been looking for it.can i use just only gula jawa with water or do i need to mix with rock sugar
will go through your other recipes too when i have time.
for now all the best
Comment by | April 11, 2007
It is fine to just use gula jawa. The syrup will just have a darker colour.
Regards
Comment by | April 11, 2007
Hi Rose,
Bless you for all these recipes! It’s wonderful to find all these on one website and I can’t wait to try them out. Hope all’s well with you and yours.
Carol
Comment by Carol | October 5, 2007
Dear Rose,
Iam glad for your cendol reciepies. I am a reseacher and have developed (R&D)on cendol in modern concept, like frozen ready to drink, cordial base. It is low fat and delicious, consisitence in taste and quality.Shelf life 6months - 1 year. Health & certification compliant under the brand name Cendolah TM. Consumers can expect the product very soon in local and overseas market soon. Wish good luck.
Tq
Vathumalaai
Comment by Vathumalaai | October 6, 2007
salam
cendol di asia tenggara ini tidak lah sama baik yang ada pada Malaysia, Indonesia, Singapura, Brunai, dan selatan Thailand
tapi rasanya enak, sedap dan segar
benar lho
Comment by escendol | October 30, 2007
Hi Rose
I need to find where to get a cendol mould from.
i love cendol
Comment by jello | November 10, 2007
Hi Jello,
You can find the chendol mould in shops selling cooking utensils or you can make one by making perforations on a metal tray.
Comment by vivian | November 12, 2007
Dear Rose,
I like the rich coconut milk taste but it is very rich and can be fattening. I have substituted the coconut milk with Organic unsweetened Soy Milk . The brand I used is “just Organic” soy milk by Aldi stores in Australia. It tastes just as nice and minus the fat.
God Bless,
Doris
Comment by doris beel | December 30, 2007
Hello Rose,
I would really like to try out your recipe but I am unable to find Tepung Hoen Kwee the Indonesian flour. I was able to find mung bean flour from the India shop, do you think its the same thing please? Will really appreciate your advice please. Thank you. Wee Lee
Comment by Wee Lee | June 2, 2008
Hi everyone,i’m a great fan of cendol. Rose’s recipe is a great one!
Meanwhile, if anyone of you finds home-cooking a little troublesome, allow me to recommend a nice cosy place that serves delicious authentic nyonya cendol at very reasonable prices.
A friend of mine brought me there the other day. It’s at No. 41-01, Jalan Austin Heights 3, Taman Mount Austin, Johor Bahru, Johor, Malaysia.
Comment by Marianne | November 14, 2008
Hi Marianne,
Thanks for sharing. You can also find very good chendol at Jonker Street in Malacca.
Regards!
Rose
Comment by rose | November 15, 2008
Hi Rose and all,
I like cendol. I usually get my fix from the mobile stall in taman tun dr ismail. But i’ve started watching and noting down what i eat. However it is extremely difficult for me to find the nutritional values of cendol; how many calories, fat, carbs, and protein it has. I’m not on some strict diet, and i exercise plenty, but everything in moderation right? If I have a craving for cendol i’ll have it…but everything in moderation right? If anybody has a rough idea of these elusive cendol facts, please share.
Raimy
Comment by Raimy | November 26, 2008
Hi Rose,
Are you staying Telok Blangah Heights (S’pore) in 1980.
Thanks for sharing . Can I keep cendol for a week in fridge?
Cus for food fair in Perth.
Thanks, May God Bless You.
Cheers, Adeline
Comment by Adeline | March 3, 2009
Hi,
Enjoy Your cooking recipe,i choose randomly from them to cook for my family.
Do you know we could put you on top in google./msn/yahoo with your recipe.names :
Cendol,kuey teow, rice and noodle and etc.
By the way did you ever think to let somebody make something for you like www.smajpremium.com / www.malayteahouse.com.my/
You can also try look at www.jangeirnaert.com, we have write something nice food in malay tea house and public in the Internet.
We are specialized in such system.
And our customer do it only for one reason : sell more online, save money and time.
Regards
Joanne
Comment by Joanne | June 17, 2009