Cendol has always been one of my favourite desserts here. It originated from Indonesia and the word ' jendol ' in Javanese means 'bulge' or 'bump' which refers to the green wormy bulgy like jello!
This dessert exists in South East Asia including Vietnam, Thailand, Singapore, Malaysia and of course Indonesia.
The Singapore and Malaysian versions have red beans in it. Don't ever mention that to any Indonesian as it is a sin to put red beans. The Teochew people did that! I prefer the original Indonesian version with no red beans. You can keep your beans.
How to Make Es Cendol Part 1
Cendol Recipe :-
30 pandan leaves, roughly chopped (aka screwpine leaves)
100 gm green bean flour
1/2 tsp alkaline water
1/2 tsp salt
3 tbsp sugar
650 ml water
Method:-
Put chopped leaves, water and whiz in a blender. Strain to get 625ml to 650ml of pandan juice.
Combine pandan juice and green pea flour in a mixing bowl. Stir well
to mix before passing through a sieve.
