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Pandan Cendol Strips

Name: Pandan Cendol Strips
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: chinese
Ingredients: Pandan Leaves; water; Salt; Lye water; green bean starch; cornstarch; Ice water

groups4 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillBoiled

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:00:13

Put 265 grams of clear water and 14 grams of pandan leaves together into a blender cup
Blend with a hand blender until extremely fine
Pour the blended pandan leaf juice into a strainer lined with cheesecloth to filter
Squeeze the cheesecloth firmly by hand, extract and retrieve 260 grams of pandan juice for later use

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Watch out

Pandan leaves must be blended thoroughly and squeezed dry completely, otherwise the extracted pandan juice will be insufficient and affect the final batter consistency.

Ingredients:water (265 ml)Pandan Leaves (14 g)

Tools:strainerimmersion blender

Preparation

00:00:28

Take 260g of pandan juice and put it into a large container
Add 1/8 tsp of fine salt and 7 drops of lye water
Whisk the salt, lye water, and pandan juice evenly with a whisk
Add 22g of green bean starch and 15g of cornstarch
Continue whisking constantly until the starches are completely dissolved with no lumps
Pour the mixed batter through a strainer into a small saucepan
Prepare a large bowl of ice water nearby for later use

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Watch out

Starch must be mixed thoroughly and strained after adding, otherwise it will lump when heated in the pan, resulting in uneven texture.

Ingredients:Salt (0.125 tsp)Lye water (7 piece)green bean starch (22 g)cornstarch (15 g)Ice water (1000 ml)

Tools:saucepanwhisk

Active Cooking

00:01:10

Turn on medium heat to heat the batter in the saucepan
Stir the mixture continuously with a silicone spatula
Continue stirring until the batter gelatinizes completely and turns completely translucent

local_fire_departmentmedium heat

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Watch out

Must stir continuously with a spatula while heating, otherwise the bottom will stick and burn immediately, ruining the whole pot.

Tools:silicone spatula

Active Cooking

00:01:26

warningStay safe

Be careful of burns when moving freshly boiled hot cookware; wearing heat-resistant gloves is recommended.

Place the large perforated stainless steel colander over the bowl of ice water
Pour the freshly cooked hot batter into the colander
While still hot, use a silicone spatula to press the batter firmly through into the ice water, forming short green cendol noodles

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Watch out

The batter must be pressed into the ice water while hot

if it cools and hardens, it will completely fail to pass through the colander holes

Ingredients:Ice water

Tools:silicone spatulaColander

Waiting Time

00:01:59

Put the cendol jellies and water together into a sealed container
Cover the container tightly with the lid
Place into the refrigerator to chill and store for later use

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Watch out

Cendol jellies must be immersed in water when placed in the refrigerator, otherwise they will dry out and harden when exposed to air.

Ingredients:Ice water

Tools:sealed container

Active Cooking

00:02:21

warningStay safe

Be careful not to scald your hands when rinsing with hot water; operating steadily beneath the strainer is recommended.

Take out the refrigerated cendol strips and drain the soaking water
Rinse the cendol strips with hot water until softened
Drain the hot water and soak them in ice water to cool
Drain the water again before serving

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Watch out

When rinsing with hot water, the temperature should not be too high or the duration too long, otherwise the cendol jellies will completely melt and deform.

Tools:strainer