Homemade Cendol

Resepi cendol lain dari yang biasa. Penggunaan mung bean strach (green bean flour) dan cornstarch berbanding dengan penggunaan tepung beras. Haritu tengok Mek Ika buat pastu selak resepi dari Wendy. Teruja sangat nak cuba sebab sebelum ni buat guna tepung beras jepun hasil tak memuaskan. Memandangkan stok green bean flour dan cornstarch ada terus je cuba buat. Dan kali ni  pun saya cuba guna plastik instead of lubang pada periuk pengukus ataupun acuan maruku. Memang hasilkan memuaskan dan rasa pun lebih sedap! Simpan 2 hari pun bentuk tetap kekal dan tak melted. Thanks a lot to Wendy atas idea beliau yang superb ni.

Homemade Cendol
Original Recipe: Wendy Table for 2
Sumber: Ika Bangkok

Ingredients :

• 50g Mung Bean Strach
• 50g Cornstarch
• 600ml Pandan Juice + 1 drop alkaline water>>kita tak masukkan alkaline water

OR

• 100g Cornstarch
• 500ml Pandan Juice + 1 drop alkaline water

Method

• Prepare a basin of ice water, keep it in the fridge. Or, prepare a basin of water and another container of ice cube ready (keep in Freezer). Prepare oven Mittens and food grade plastic bag (like ZIPLOCK or HDPE bags) and scissors, ready at your working spot.
• Combine everything and cook on medium low heat until it turns thick, tranculent and glossy.
• Bring out you basin of ice water.
• Immedietly transfer the hot starch mixture into the plastic bag (Wear Mittens on your working hand.
• Snip one corner of the bag (about 3mm) and squeeze the content into ice water.
• Leave the cendol `noddles` in the ice water for 15 minutes. Strain and it ready to use.

Cendol size tak sama sebab guna plastik nipis, asyik bocor je. hikhik..