Cendol
- Prep time 50 Minutes mins
- Servings 4
Ingredients
Pandan Jelly
- 6 leaves pandan
- 1 3/4 cup water
- 1/2 cup rice flour
- 1/4 cup tapioca flour
- 1/4 cup mung bean flour
- 1/4 cup raw sugar
Red Mung Bean Paste
- 150g red mung beans
- 2 cups of water
- 1/4 cup raw sugar
Others
- 2 cups crushed ice
- 3 cups So Good Oat Unsweetened
Method
Pandan Jelly
- In blender place the pandan leaves and water and blend until smooth. Stain the pandan juice into a saucepan.
- Mix in the rice flour, tapioca flour, mung bean flour and 1/4 cup raw sugar and bring to low medium heat and mix constantly until thick.
- Put the pandan jelly through a potato masher or strainer with large holes into a bowl with ice cold water to set.
Mung Bean Paste
- Soak the mung beans in water overnight to soften.
- Steam for 5-10 minutes.
- Strain the mung bean and place into a small pot with 2 cups water and 1/4 cup raw sugar.
- Remove from the heat and let chill.
- Serve the pandan jelly with the mung bean paste, crushed ice and So good Oat Unsweetened.
Nutritional information
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Per Serve
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Energy (kJ)
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(Cal)
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Sugars (g)
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Iron (mg)
