Cendol

Recipe Ingredients

2 cups	474ml	Water
1/4 cup	59ml	Cooked moong dal
250		Tapioca flour
1/4 teaspoon	1.3ml	Pandan essence
1/4 teaspoon	1.3ml	Green color
225		Palm sugar
2 cups	474ml	Coconut milk
1/4 teaspoon	1.3ml	Salt
		Crushed ice as required

Recipe Instructions

BRING the water to a boil. Add green color. Mix the cooked moong dal with tapioca flour and add to the boiling water. Mix well to a smooth dough and add the pandan essence. Knead well, roll out into a sheet and cut into strips. Cook the strips in boiling water and transfer them to cold water. Keep the cendol aside. Dissolve palm sugar in a cup of water and set aside. Mix coconut milk with salt. To serve: Put cendol into a tall glass, add palm sugar syrup, coconut milk and top with crushed ice.

Source:
Indian Spice Kitchen; Monisha Bharadwaj

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