Also called "jen dol"
- 10 screwpine leaves
- 2 – 3 drops green food coloring
- ½ cup green pea flour (hoon kway)
- 5 tablespoons palm sugar
- 1 tablespoon granulated sugar
- 4½ cups water
- 1 coconut, grated
- Pound screwpine leaves to extract the juice.
- Add sufficient water to the juice with green food coloring to make 2 cups.
- Mix green pea flour with the juice.
- Cook this mixture over medium heat stirring continuously until it bubbles.
- 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.
- Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water.
- Drain off the water and chill the chendol.
- Boil the palm sugar and granulated sugar with ½ cup water to get syrup.
- Strain and cool the syrup.
- Add the remaining water to the grated coconut and extract coconut milk.
- Add a good pinch of salt to the coconut milk.
- To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and ¼ cup coconut milk.
- Top the bowl with ice shavings and serve immediately.
- Note: if pure green pea flour is used, mix 2½ cups of screwpine juice to ½ cup green pea flour.
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