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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound screwpine leaves to extract the juice. | 2. Add sufficient water to the juice with green food coloring to make 2 cups. | 3. Mix green pea flour with the juice. | 4. Cook this mixture over medium heat stirring continuously until it bubbles. | 5. 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. | 6. Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water. | 7. Drain off the water and chill the chendol. | 8. Boil the palm sugar and granulated sugar with 1/2 cup water to get syrup. | 9. Strain and cool the syrup. | 10. Add the remaining water to the grated coconut and extract coconut milk. | 11. Add a good pinch of salt to the coconut milk. | 12. To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4 cup coconut milk. | 13. Top the bowl with ice shavings and serve immediately. | 14. Note: If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
screwpine leaf	10			-	-	-	-
green food coloring	2 -3	drop		-	-	-	-
green pea flour	1/2	cup		-	-	-	-
palm sugar	5	tablespoons		-	-	-	-
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
water	4 1/2	cups		0.0	0.0	0.0	0.0
coconut	1		grated	387.6	44.0725	2.6605	23.7915
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.