Chendol Jen Dol Recipes

CHENDOL (JEN DOL)

Steps:

• 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 1/2 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 1/4 cup coconut milk.
• Top the bowl with ice shavings and serve immediately.
• Note: If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour.