Chendol

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Whisk rice flour, starch, pandan water, alkaline water, and salt in a saucepan.

Ingredients quick view

1/2 cup rice flour

2 tablespoons mung bean or tapioca starch

2 cups pandan water

1/2 teaspoon alkaline water

Pinch of salt

1 cup gula Melaka, chopped

1/2 cup water

1 pandan leaf

2 cups coconut milk, lightly salted

Shaved ice

Press the pandan dough while hot so it forms distinct noodles instead of a solid jelly slab.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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