Page 202 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia
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½ cup (175 g) dark brown sugar or maple sugar (or Indonesian palm sugar)
GREEN JELLIES
8 tablespoons tapioca flour
8 tablespoons rice flour
1 cup water (250 ml) (for the flour) + 2½ cups (625 ml) (for boiling)
4 pandanus leaves
Pinch of salt
Large bowl of ice water
2 cups (500 g) crushed ice
SPECIAL TOOL REQUIRED
A ladle with holes (Cendol strainer)
1 In a small pot, bring the coconut milk to a vigorous boil. Remove from the heat and
set aside to cool.
2 Make the Javanese Palm Sugar Syrup by bringing the water to a boil, in another
small pot, over high heat. Add the dark brown sugar and whisk until it is thoroughly
dissolved. Remove from the heat and set aside to cool.
3 To make the Green Jellies, mix the tapioca and rice flours together in a medium
sized bowl. Pour in 1 cup of water and continue to mix until thoroughly combined.
4 Bring a small pot of water to a boil over high heat. Drop in the pandanus leaves with
the pinch of salt, stirring gently. Allow the pandanus leaves to boil for 5 minutes until
the water turns green. If using pre-frozen pandan leaves, now add a few drops of green
food coloring and stir until the color distributes evenly. Remove the pandanus leaves.
5 Lower the heat to medium. Pour the flour mixture into the boiling water. Using a
whisk, quickly and continuously stir the mixture. It should begin to thicken
immediately. Continue to whisk for about 4 to 6 minutes as the flour mixture cooks and
thickens a little more. The color should turn from a powdery green to a more
translucent green.
6 Remove the pot from the heat and set on a heat-safe plate or towel near the large
bowl of ice water. Spoon a large dollop of the green jelly mixture into the cendol
strainer and gently push it through with another spoon, allowing the long droplets to
fall into the ice water. Repeat this step until all the green jelly mixture has been used.
Make sure to gently stir the ice water every now and then so none of the droplets stick
