My son still called and described cendol as green worms, ever since he first tasted it when he was a young child travelling in Malaysia. Here is the simple version of the recipe. For the purists, please wait until my wife has completed the compilation of the traditional food recipes. Because of our rich culinary inheritance from the different cultural groups, it may take a while to finish, as she is still working on some of its originality and variations of the recipe.
1/2 cup mung bean flour.
2 1/4 cup water
1/4 teaspoon salt
1/4 teaspoon Sodium Bi Carbonate
1 can coconut milk
300g palm sugar
Few drops pandan colouring.
Shave Palm sugar finely and add just enough water to cover in a sauce pan. Stir over low heat until it turns into a dark syrup.
Add water in a saucepan over low heat and stir in mung bean flour. Stirring until mixture thickens and paste like consistency, add a few drops of the pandan colouring which also acts as a flavouring. Remove from heat.
Place a portion of the paste in colander and push through the colander using the back of a ladle, directly over ice cold water. The green flour mixture will drop into the colander and harden when it drops in the ice water.
To serve, spoon cendol into bowl , top with shaved ice, coconut milk and drizzle with palm sugar syrup.