Tuesday, 30 June 2020

Durian Cendol

I  have never know how then you consider it is a good cendol?  Besides the freshly squeezed coconut milk and the fragrant gula Melaka syrup.  The big question is how should the texture of this greenish tadpole lookalike suppose to be?  Mushy, soft and have some texture?

According to my friend who married a Nonya, the texture is supposed to be soft.  So with this in mind, I tried out this recipe.

Since it is durian season, I added in durian to make it Durian Cendol which my family prefers.

Thanks, JH for sharing this recipe.

Learning experience:

The texture is soft and hubby said it is good.  The only thing, I don't have an ice shaver so the blended ice clumped together very easily.

Since I had ready-made pandan paste, I just measure out the water plus the pandan to make up for that 300ml liquid.

So happy that the green turned out nice.


What you need:
Yield : 4 - 5 serving

300ml water
Pandan leaves
30g mung bean flour
20g rice flour
5g tapioca flour
¼ tsp salt
2 tbsp sugar


Use 300ml water to blend with the pandan leaves.  Strain and add another 200ml to the leave and extract juice again.  Transfer juice to a pot.

Combine flours, salt and sugar.

Stir in flour mixture into the pandan juice (300ml) until no lumps.

Cook over on low heat, whisking until mixture thickens and turn glossy.  Remove from heat.

Over a pot of ice-cold water, press dough over a round hole sieve.

Serve with coconut milk and sweeten with gula Melaka syrup.


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