10 screwpine (pandan) leaves
A few drops green food colouring
½ cup green pea flour
1 block palm sugar
1 tbsp sugar
1 coconut — grated
Pinch of salt
Pound the screwpine (pandan) leaves and strain to extract juice.
Add enough water to make 2 cups pandan juice and also drop in the green colouring.
Mix the green pea flour with this mixture and cook over a medium flame, stirring continously until it bubbles.
Place a cendol frame or strainer over a basin of cold water containing ice cubes. Spoon the mixture into the strainer and press through with a spatula.
Drain off the water and chill the cendol.
Boil the palm sugar and white sugar with ½ cup water to get a syrup. Strain and cool.
Extract coconut milk using 2 cups water. Add in salt.
To serve, place 1 tbsp cendol in a small serving bowl or sundae glass, then add 1 tbsp syrup and cup coconut milk. Serve cold.