Ever since then, I become more adventurous to try it and sharing one glass/bowl with hubby will be just enough for me.
After I had a disappointing one that was highly recommended by a food blogger. To me, that was nothing to shout out. The gula melaka flavour was not evident at all and as for the cendol, personally, I tasted nothing special.
The conclusion, this blogger's recommendation and mine is not on the same wave length. I have tried his recommended Prawn Noddle and that I found it disappointing as well. The prawn noddle stall is no longer in operation by the way.
Since I have a pack of hoon kwee powder that will expire soon, I don't think I should waste it and decided to make a batch on my own cendol to see whether it was that difficult to replicate.
Finding: To be honest, it is super easy and because I used fresh coconut milk and good gula melaka, the taste is really good.
I don't like the texture of this cendol recipe though, it is rather soft and perhaps I should reduce the liquid.
If you have a good one to share with me, do let me know.
In the meantime, it is back to the search.
What you need:
50g hoon kwee powder
40g rice flour
10g tapioca flour
½ tsp salt
3 tbsp sugar
625ml pandan water (blend 100g pandan leaves, 50g sugi leaves with 650ml water)
Ice cold water
Cendol mould, I used a noodle sieve
125ml of coconut milk
¼ tsp salt
4 pandan leaves
Simmer in low heat until coconut milk warmed up. Set aside.
Gula Melaka syrup
125g gula melaka
3 pandan leaves
Boil until gula melaka dissolved. Set aside.
Place 500ml pandan water in a pot.
Add the dry ingredients in the remaining 125ml pandan water, mixing it slowly and until it become a smooth liquid. Strain.
Add into the 500ml pandan water and add in alkaline water. Set aside for ½ hour.
Now cook the flour mixture, stirring constantly until it forms a thick paste. Remove.
Set a basin of ice cold water with a cendol mould over it.
Put cooked dough over it and using a ladle, push cooked dough onto the ice water.
To serve, put a ladle of gula melaka syrup in a serving glass, add cendol and shaved ice.
Ladle a generous amount of coconut milk over it and serve immediately.