Pandan Cendol Noodles
CENDOL NOODLE RECIPE – with Pandan Powder
Pandan Cendol (Vegan)
*55 g – 45 g Mung bean flour – Corn flour
*1/2 tspn – Salt
*1 tsp – Lye water
*600ml Pandan water
*1 tspn – Pandan Powder (diluted 60ml water – sieve if required)
Method:
(1) Low fire stir till translucent approximately 5 mins.
(2) Once it thickens, turn off the heat and let it cool
(3) Press the paste through Cendol mould through icy cold water
***Optional – if you do not have Cendol mould some have successfully press the paste through a metal colander
Note: if you want it "darker green" - use more Pandan Powder or add 1 tsp Pandan Liquid Extract. Best part is it is all natural colour.
No preservatives.
No Artificial colours.
This Cendol Noodles are used in many Asian desserts besides Cendol as they are quite similar with coconut milk + other toppings ie jellies, peanuts, nuts, fruits etc:-
(1) Falooda in India
(2) Halo Halo in the Philippines
(3) Es Campur in Indonesia
(4) Ais Batu Campur (ABC) in Malaysia
(5) Che in Vietnam