Cendol (Pandan Jelly Dessert with Coconut Milk and Palm Sugar)

Instructions

1. Blend the pandan leaves with the 500 ml (2 cups) water until very fine, then strain through a fine sieve, pressing hard. Measure 450 ml (scant 2 cups) of juice, adding a little water if you are short.
2. Whisk the rice flour, tapioca starch and a pinch of salt into the cold pandan juice until completely smooth. Pour into a saucepan and cook over medium heat, stirring constantly, for 5 to 8 minutes, until thick, glossy and slightly translucent. Cook for 2 minutes more.
3. Fill a large bowl with ice water. Press the hot paste through a colander with 5 mm (1/4 inch) holes, or a potato ricer, so that short strands drop into the water. Leave them for 10 minutes to firm up, then drain well.
4. For the syrup, simmer the palm sugar, water, knotted pandan leaf and a pinch of salt for 5 to 8 minutes, until slightly syrupy. Strain and let it cool. It will thicken as it cools.
5. Stir the 1/4 tsp salt into the coconut milk and chill it until you are ready to serve.
6. Divide the jelly among 4 tall glasses or bowls. Add the red beans and corn, if using, then pile on the shaved ice.
7. Pour about 60 ml (1/4 cup) of coconut milk over each bowl and drizzle with the palm sugar syrup. Serve right away with a long spoon, and stir everything together before eating.

Tips

• Press the paste while it is hot. As it cools it stiffens and will not go through the holes. If it firms up too soon, warm it over low heat for 30 seconds, stirring.
• Gula melaka has a smoky, caramel flavor. If you cannot find it, use dark coconut sugar or dark brown sugar. Frozen pandan leaves from Asian groceries work as well as fresh ones.