Chendol (jen Dol)

Ingredients

• 10 screwpine leaves
• 2-3 drops green food coloring
• 1/2 cup  (hoon kway)
• 5 tablespoons palm sugar
• 1 tablespoon granulated sugar
• 4 1/2 cups water
• 1 coconut, grated
• salt

Directions

1. 1

   Pound screwpine leaves to extract the juice.

2. 2

   Add sufficient water to the juice with green food coloring to make 2 cups.

3. 3

   Mix green pea flour with the juice.

4. 4

   Cook this mixture over medium heat stirring continuously until it bubbles.

5. 5

   Place chendol frame (I have no idea what this even looks like, but should be a sieve with large holes) over a basin of cold water and ice cubes.

6. 6

   Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water.

7. 7

   Drain off the water and chill the chendol.

8. 8

   Boil the palm sugar and granulated sugar with 1/2 cup water to get syrup.

9. 9

   Strain and cool the syrup.

10. 10

    Add the remaining water to the grated coconut and extract coconut milk.

11. 11

    Add a good pinch of salt to the coconut milk.

12. 12

    To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4 cup coconut milk.

13. 13

    Top the bowl with ice shavings and serve immediately.

14. 14

    Note: If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour.