Ice cream and chilled desserts
Cendol, a refreshing Malaysian street-food dessert, combines green pandan jelly strands with coconut milk, ice and palm sugar. It is quick to prepare and serve on hot days.
Mix the rice flour, starch, water and pandan juice. Cook over low heat for 10 minutes, stirring constantly, until thickened.
Press the hot mixture through a perforated sieve into iced water. Drain once the strands have formed.
Dissolve the palm sugar in a little water and simmer over low heat for 5 minutes, until thickened.
Divide the jelly strands, ice, coconut milk and palm sugar syrup among glasses and serve.
Work quickly when pressing the jelly mixture through a perforated sieve into iced water; otherwise, the strands may stick together. Allergen: contains coconut.
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