Archive for the ‘Chendol’ Category




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 [...]