= CENDOL =

01) Put chopped leaves, water and whiz in a blender. Strain to get 625ml to 650ml of pandan juice

02) Combine pandan juice and green pea flour in a mixing bowl. Stir wellto mix before passing through a sieve.

03) Add salt and sugar.

  04) Add alkaline water to the flour mixture and set aside for 1/2 hour.   05) Cook the mixture over medium heat, stirring until batter thickens and

turns to a translucent green

06) Fill a basin with ice and cold water. Set chendol mould over it.

  07) Remove cooked batter from heat.Spoon out a lump onto the chendol mould (metal sheet with holes).   08) Use a pastry cutter and push the batter through the holes and let the chendol form in the ice water.

09) Repeat till all batter is used up.

 

10) Drain chendol from ice water

= COCO MILK =

1. Mix water to the grated coconut and mix by hand.   2. Squeeze over a sieve to extract as much milk as possible.   3. Pour milk into a pot and add a pinch of salt and the 2 pandan leaves.   4. Simmer in LOW heat till the milk is warmed through.   5. Remove from heat and set aside.   = GULA =

1. Place all the ingredients in a small pot and let it simmer until all the gula jawa has dissolved.
2. Remove from heat.