Chendol

== Description ==
Also called "jen dol"
== Ingredients ==
* 10 screwpine leaves
* 2 – 3 drops green food coloring
* ½ cup green pea flour (hoon kway)
* 5 tablespoons palm sugar
* 1 tablespoon granulated sugar
* 4½ cups water
* 1 coconut, grated
* salt
== Directions ==
# Pound screwpine leaves to extract the juice.
# Add sufficient water to the juice with green food coloring to make 2 cups.
# Mix green pea flour with the juice.
# Cook this mixture over medium heat stirring continuously until it bubbles.
# 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.
# Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water.
# Drain off the water and chill the chendol.
# Boil the palm sugar and granulated sugar with ½ cup water to get syrup.
# Strain and cool the syrup.
# Add the remaining water to the grated coconut and extract coconut milk.
# Add a good pinch of salt to the coconut milk.
# To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and ¼ cup coconut milk.
# Top the bowl with ice shavings and serve immediately.
# Note: if pure green pea flour is used, mix 2½ cups of screwpine juice to ½ cup green pea flour.
Category:Malaysian Desserts
Category:Coconut Recipes
Category:Palm sugar Recipes
Category:Nonwheat flour Recipes
Category:Recipes that need photos
Category:Screw pine leaf Recipes