A cooling street dessert from Malaysia, cendol is made by combining pandan-flavoured green jelly strands with icy coconut milk and palm sugar syrup. It comes together quickly and is a popular treat on hot days.
Mix the rice flour, cornstarch, water and pandan juice, and cook over low heat, stirring constantly, for 10 minutes until thickened.
Press the hot mixture through a perforated sieve into a bowl of iced water to form strands, then drain.
Melt the palm sugar with a little water and simmer over low heat for 5 minutes until syrupy.
Divide the jelly strands, ice, coconut milk and palm sugar syrup among glasses and serve.
Work quickly when pressing the jelly mixture through the sieve into iced water, or the strands will stick together and clump. Allergens: contains coconut.
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