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For Cendol Jelly (A):
  • 150 grams green pea flour
  • 20 pieces pandanus leaves – cleaned and chopped roughly
  • 1 tbsp lye water
  • ½ liter water
  • ½ liter ice cold water
  • Blend pandanus leaves with ½ liter water to make a uniform juice.
  • Strain juice and add green pea flour. Stir well.
  • Add lye water to flour mix and set aside for 1 hour.
  • Heat mixture over medium heat, continuously stirring until batter thickens and turns translucent green.  Remove from heat.
  • Fill a basin with ice cold water. Set a cendol mould (a mould with round holes with diameter of around 2 millimeters) over the basin.
  • Place a dollop of cooked batter onto the mould. With a ladle, push the batter through the holes to form noodle-like jelly with quick short strokes.
  • Leave the cendol jelly to harden for 15 minutes in cold water. Drain water. Rinse jelly to prevent clumping. Set aside in refrigerator.
For Sugar Syrup (B):
  • 400 grams palm sugar (gula Melaka)
  • 150 grams castor sugar
  • 100 grams rock sugar
  • 100 grams brown sugar
  • 2 pandanus leaves – washed and tied into a knot
  • 250 milliliters water
  • Combine ingredients and bring to a boil.  Stir ingredients until well melted and homogenized.
  • Simmer to reduce blend to obtain a smooth, viscous syrup.
  • Sieve syrup to remove clumps.  Allow to cool.  Set aside.
For Coconut Milk (C):
  • 2 coconuts – grated
  • 500 milliliters warm water
  • 2 tsp salt
  • Combine grated coconut and water. Squeeze mix through a muslin cloth to obtain coconut milk.
  • Add salt to coconut milk. Allow to chill in refrigerator.
For Red Bean (D):
  • 250 grams red beans – soaked
  • ¾ liters water
  • Boil soaked red beans until soft.
  • Sieve and set aside.

To serve :

  • Spoon some cendol jelly (A) and cooked red beans (D) into a bowl, top with shaved ice.
  • Ladle coconut milk (C) and sugar syrup (B) over the ice.
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