Ingredients with Measurements:
- 1 cup of sago pearls
- 1 can of coconut milk
- 1/2 cup of palm sugar
- 1/4 teaspoon of salt
- 1/2 cup of rice flour
- 1/4 cup of pandan juice
- 1/2 cup of water
- Ice cubes
Special equipment needed:
- Cendol strainer or potato ricer
Step-by-step instructions:
1. Soak sago pearls in water for 30 minutes. Drain and rinse.
2. In a pot, bring 4 cups of water to a boil. Add sago pearls and cook for 15 minutes or until translucent. Drain and rinse with cold water.
3. In a separate pot, mix coconut milk, palm sugar, and salt. Cook over medium heat until sugar dissolves. Set aside.
4. In a bowl, mix rice flour, pandan juice, and water. Stir until well combined.
5. Pour the mixture into a cendol strainer or potato ricer and press it into the boiling water. Cook for 2-3 minutes or until the cendol floats to the surface. Drain and rinse with cold water.
6. To serve, place sago pearls and cendol in a bowl. Pour the coconut milk mixture over it. Add ice cubes.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 260
Fat: 14g
Carbohydrates: 33g
Protein: 2g
Sodium: 110mg
Sugar: 22g
Substitutions for ingredients:
- Pandan juice can be substituted with vanilla extract or green food coloring.
- Palm sugar can be substituted with brown sugar or white sugar.
Variations:
- Add sliced jackfruit or mango for a fruity twist.
- Use condensed milk instead of coconut milk for a creamier taste.
Tips and tricks:
- Rinse sago pearls with cold water to prevent them from sticking together.
- Press the cendol mixture through the strainer quickly to prevent it from getting too thick.
- Chill the coconut milk mixture before serving for a refreshing taste.
Storage instructions:
Store leftover sago pearls and cendol in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sago pearls and cendol in the microwave or on the stove. Add fresh coconut milk mixture before serving.
Presentation ideas:
Serve in a clear glass bowl to showcase the layers of sago pearls, cendol, and coconut milk mixture.
Garnishes:
Top with shaved ice, toasted coconut flakes, or chopped nuts.
Pairings:
Serve with traditional Malaysian snacks like kuih or curry puffs.
Suggested side dishes:
None
Troubleshooting advice:
- If the cendol mixture is too thick, add more water.
- If the coconut milk mixture is too sweet, add more coconut milk.
Food safety advice:
Make sure to rinse all ingredients thoroughly before cooking.
Food history:
Cendol is a popular dessert in Southeast Asia, especially in Malaysia and Indonesia. It is usually made with coconut milk, palm sugar, and pandan-flavored rice flour jelly.
Flavor profiles:
Sweet, creamy, and refreshing.
Serving suggestions:
Serve chilled on a hot day for a refreshing treat.
Related Categories
Cooking Method: N/A
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Region: Malaysian
Taste: Sweet, Creamy, Nutty, Coconutty, Refreshing