Cendol

Ingredients

• 1 cup rice flour (120 grams)
• 1 cup tapioca starch (120 grams)
• 3/4 cup pandan leaves, blended with 1/2 cup water (fresh pandan juice) (180 milliliters)
• 1/2 teaspoon salt
• 2 cups water (480 milliliters)
• 1 can (13.5 ounces) coconut milk (400 milliliters)
• 1/2 cup palm sugar, chopped (100 grams)
• 1/2 cup water for syrup (120 milliliters)
• 3 cups shaved ice per serving
• 2 tablespoons brown sugar per serving, optional (25 grams)

Instructions

1. Combine rice flour, tapioca starch, and salt in a large mixing bowl. Add the pandan juice and mix well until smooth, breaking up any lumps.
2. Gradually add 2 cups of water while stirring constantly until you achieve a consistency similar to condensed milk, smooth and pourable.
3. Heat a pot of water to a rolling boil and fill a large basin with ice-cold water nearby for cooling.
4. Pour the pandan mixture into a cendol maker or squeeze bottle with small holes (traditionally a special press with holes, about 2-3 millimeters each). Squeeze the mixture directly into the boiling water in a circular motion.
5. When the strands float to the surface (about 1-2 minutes), remove them immediately using a slotted spoon and transfer to the ice-cold water bath. Let cool for at least 2-3 minutes until firm, then drain and set aside.
6. In a small saucepan, combine palm sugar and 1/2 cup water. Heat over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes. Do not allow it to boil hard. Cool the syrup to room temperature.
7. Pour the coconut milk into a small saucepan and warm gently over low heat for 2-3 minutes, stirring occasionally. Do not boil. Season with a pinch of salt if desired.
8. To assemble each serving, place 3 cups of shaved ice in a tall glass. Top with a generous handful of cendol strands.
9. Pour 3-4 tablespoons of the palm sugar syrup over the ice and cendol.
10. Finish with 1/4 to 1/3 cup of warm coconut milk poured over the top. Serve immediately with a spoon and straw, stirring before each sip.