(Es Dawet, Chendol, Bánh lọt, ລອດຊ່ອ,ลอดช่อง)
This popular Southeast Asian dessert is especially popular during the warmer months. The dish supposedly was invented in Java but the origins are still unclear. Cendol can be made in several different ways: some recipes use rice and tapioca starch, others use sago starch with rice flour, or mung bean starch. This recipe uses a combination of mung bean starch, tapioca starch and rice flour.
INGREDIENTS: (serves 4)
- 650ml coconut milk
- 35g mung bean starch
- 35g rice flour
- 1 tbs tapioca starch
- 250ml pandan water (water with pandan extract or juice)
- 1 tbs sugar
- 1/4 tsp salt
- 1 bloc of Gula Jawa (Javanese sugar) or 1/3 cup coconut sugar
- 50ml water
- Chop the Gula Jawa and add into a saucepan on medium heat with the water to make a syrup.
- In a bowl, combine mung bean starch with rice flour, salt, sugar and tapioca starch.
- Add the pandan water and mix until combined.
- Cook the batter until thick and slightly translucent.
- Pass the cooked cendol through a press or a strainer into a bowl of ice water to make the small pieces.
- When ready to use, strain the cendol and serve on ice with coconut milk and the syrup.