Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 screwpine leaves
- 2-3 drops green food coloring
- 1/2 cup green pea flour (hoon kway)
- 5 tablespoons palm sugar
- 1 tablespoon granulated sugar
- 4 1/2 cups water
- 1 coconut, grated
- salt
Directions
Pound screwpine leaves to extract the juice.
Add sufficient water to the juice with green food coloring to make 2 cups.
Mix green pea flour with the juice.
Cook this mixture over medium heat stirring continuously until it bubbles.
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.
Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water.
Drain off the water and chill the chendol.
Boil the palm sugar and granulated sugar with 1/2 cup water to get syrup.
Strain and cool the syrup.
Add the remaining water to the grated coconut and extract coconut milk.
Add a good pinch of salt to the coconut milk.
To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4 cup coconut milk.
Top the bowl with ice shavings and serve immediately.
Note: If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour.
Category:Malaysian Recipes
Category:Malaysian Desserts