Ingredients
Part A – Coconut granita
- 200 ml coconut milk
- 300 ml filtered water
- 25 g sugar
- 5 g salt
Part B – Jaggery syrup
- 100 g CAP BINTANG Jaggery Powder
- 100 ml coconut milk
- 100 ml water
- 3 g salt
Part C – Stock syrup
- 500 ml water
- 50 g sugar
- 2 leaves pandanus leaves (knotted)
Part D – Cendol
- 80 g CAP BINTANG Green Bean Starch
- 65 g ERAWAN Brand Blended Rice Flour
- 500 ml water
- 90 g sugar
- 6 g alkaline water (air abu)
- 3 drops green coloring
- 14 leaves pandanus leaves
Cooking Method
Part A – Coconut granita
- Whisk together all the ingredients and pour into a shallow tray.
- Keep it in the freezer and scrape the mixture every 30 minutes. By scraping, it creates small ice crystals.
- Once completely crystallised, spoon it onto the prepared cendol.
Part B – Jaggery syrup
- In a saucepan, bring to boil all the ingredients. Once boiled, set aside and reserve.
- Sift the mixture to avoid any unmelted jaggery lumps
Part C – Stock syrup
- Bring to boil the water, sugar and knotted pandanus leaves. Set aside and let it cool down.
Part D – Cendol
- Blend together 200 ml of water and pandanus leaves.
- Sift through a fine sift and discard the pulp, followed by adding in the green colouring and alkaline water.
- Mix in the flour.
- In a pan, bring to boil 300 ml of water. Once boiled, using a wooden spoon, stir the water as you gradually pour in the batter.
- Cook the dough until it's translucent.
- When it’s still hot, transfer it into a dough presser and press the dough into the prepared stock syrup.
- Reserve the cendol together with the stock syrup in a container.