Chendol

Ingredients

 * 10 screwpine leaves
 * 2-3 	drops green food coloring
 * 1/2 	cup green pea flour (hoon kway)
 * 5 	tablespoons palm sugar
 * 1 	tablespoon granulated sugar
 * 4 1/2 cups water
 * 1 	coconut, grated
 * salt

Directions

 * 1) Pound screwpine leaves to extract the juice.
 * 2) Add sufficient water to the juice with green food coloring to make 2 cups.
 * 3) Mix green pea flour with the juice.
 * 4) Cook this mixture over medium heat stirring continuously until it bubbles.
 * 5) Place chendol frame (I have no idea what this even looks like, but should be a sieve with large holes) over a basin of cold water and ice cubes.
 * 6) Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water.
 * 7) Drain off the water and chill the chendol.
 * 8) Boil the palm sugar and granulated sugar with 1/2 cup water to get syrup.
 * 9) Strain and cool the syrup.
 * 10) Add the remaining water to the grated coconut and extract coconut milk.
 * 11) Add a good pinch of salt to the coconut milk.
 * 12) To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4 cup coconut milk.
 * 13) Top the bowl with ice shavings and serve immediately.
 * 14) Note: If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour.