Cendol
4-5 pers. | 
30 minutes
Ingredients:
Homemade Cendol:
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3 cups pandan water (blend 2 pandan leaves with warm water and strain)
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1 cup rice flour
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1 tbsp corn flour
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1 tbsp lime water
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1 can Ayam coconut milk superlight
Brown Sugar Syrup:
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3 piece gula melaka
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2 cups brown sugar
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1 pandan leaf (knotted)
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1 cup water
Additional Toppings:
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Red kidney beans
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Cream-style corn
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Grass jelly
Preparation:
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Mix together pandan water, rice flour, corn flour, and lime water in a pot, and cook on medium heat until it makes a shiny thick paste. continuous stirring needed!
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Prepare a bowl with iced water. Then push the paste through a ladle with holes into the water to get the short noodle-like shape of the chendol. Alternatively, you could also put the paste in a piping bag with a very small opening and pipe the paste into the water individually.
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For the sugar syrup, combine the gula melaka, brown sugar, pandan leaf and water in a small pot and simmer until thick.
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If you have an ice shaver at home, shave some ice into a bowl, then pour the Ayam coconut milk superlight over it and top sugar syrup, chendol, and other preferred toppings you desire.
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If you don’t have an ice shaver, a powerful blender can also crush ice to smaller bits.
