Also known as ‘Es Tjendol.’ A refreshing drink with coconut milk and ‘gula djawa’ (palm sugar) over ‘crushed ice’ with tjendol made of hun kwee flour (mungbean flour)
120 grams Hun kwe flour (mungbean – gluten free) – brand Boenga
2 1/2 US Cup water / 7.5 dl. water
2 drops of green coloring
2 pandan leafs
800 g grated coconut
10 dl. boiled and cooled down water (or use 2 cans of coconut milk and diluted with 2 cans of water)
1/2 tsp salt
300 gram Gula Djawa – Javanese Palm sugar or brown sugar
8 dl water
2 pandan leaves
Mix ingredients in pan. Stir and slowly bring to a boil. Take of stove when mix has thickened and looks glassy. Prepare a bowl with water and use a strainer with big holes (specially made to use for tjendol). Put the cooked dough in the strainer and push it through the holes with a spatula. The mix will create little ‘worm like’ shapes in the water.
In case you make your own coconut milk: mix the coconut with ice cold water in a blender. Strain the coconut milk. Add salt. Alternatively use 2 cans of coconut milk with the same amount of ice cold water.
Put the ingredients in a pan en cook on low temperature. Take pan off the stove as soon as the syrup thickens.
Fill a tall glass with one tbsp of Tjendol, crushed ice, 2 tbsp syrup and fill it up with coconut milk. Serve with tall desert spoon.
Tip: Add some finely chopped nangka (jackfruit).
More of these recipes in the new cook book COOKING WITH KEASBERRY.