food
Cendol
Whether you think of it as a dessert or drink, Cendol is kind of a big deal in most of Southeast Asia. And don't be afraid of those floating green things, they're just (gummy) worms
food
Cendol
Whether you think of it as a dessert or drink, Cendol is kind of a big deal in most of Southeast Asia. And don't be afraid of those floating green things, they're just (gummy) worms
Supplies
- Salt 1/2 teaspoon
- Sugar 3 tablespoon
- Palm sugar 1/2 cup
- Lychees 8-12 canned
- Jackfruit 1 can
- Mung bean flour 1 cup
- Pandan paste 1/2 teaspoon
- Shaved ice 2 cups
- Coconut milk 2 cans
Steps
- In a pot, add your mung bean flour along with sugar, salt and a splash of pandan paste.
- Add 2.5 cups of water and bring it up to a simmer.
- Whisk.
- Add mixture into the ricer.
- And rice it out into the bath.
- Let the cendol worms sit for about 15 minutes to firm up.
- Slice your palm sugar. Then melt it down with 1/4 cup of water.
- Let it simmer for 1-2 minutes.
- Add your cendol worms into the glass.
- Add jackfruit, lychee and coconut milk.
- Top the glass with shaved ice and drizzle some palm sugar syrup.