Chendol (Jen Dol)
Screwpine and coconut come together in this Malaysian drink, simmered on the stove. It's finished with ice shavings.
55 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 25 min · 55 min total
- easy
- 1
Pound screwpine leaves to extract the juice. Add sufficient water to the juice with green food coloring to make 2 cups.
- 2
Mix green pea flour with the juice. Cook this mixture over medium heat stirring continuously until it bubbles.
- 3
Place chendol frame 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.
- 4
Drain off the water and chill the chendol. Boil the palm sugar and granulated sugar with 1/2 cup water to get syrup.
- 5
Strain and cool the syrup. Add the remaining water to the grated coconut and extract coconut milk.
- 6
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.
- 7
Top the bowl with ice shavings and serve immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
