Ingredients
- COCONUT SYRUP:
- 250g palm sugar
- 1/4 cup water
- 165ml coconut milk
- 1 1/2 tsp salt
- TAPIOCA PEARLS:
- 1.5 litres water
- 200g tapioca pearls
- red and yellow food colouring
- CENDOL:
- 1 tsp pandan extract
- 150 ml water
- 1/4 tsp salt
- 4 drops lye water
- 12g mung bean starch
- 10g corn starch
- Bowl of iced water
- BASIL SEEDS:
- 2 Tbls basil seeds
- 1 cup cold water
Method
- COCONUT SYRUP:
- Place the water and palm sugar in a pot and melt until fully dissolved, add in the coconut milk and salt and simmer for 10 minutes stirring occasionally. Cool in the fridge.
- TAPIOCA PEARLS:
- Bring the water to a boil in a medium sized pot, add in the tapioca pearls and stir. Stir and boil for 5 minutes then turn off the heat, cover and leave for 15 minutes. The pearls will double in size and become translucent. Strain and rinse the pearls with cold water, separate them into 2 batches, colour one batch red and the other batch yellow. set aside
- CENDOL:
- Combine the water, Pandan extract, lye water and salt in a small saucepan and mix well, stir in the mung bean starch and corn starch making sure there are no lumps.
- Get your bowl of iced water ready on the sink. Cook the cendol mixture on medium heat until the mixture becomes translucent and becomes thick stirring constantly. Remove the pot from the heat.Working quickly using a large metal strainer with holes, Spoon the cendol mixture onto the strainer and push down so the mixture oozes through the holes and drops into the iced water. Repeat until all of the mixture is used.
- BASIL SEEDS:
- Place basil seeds in a small bowl and cover with cold water. Leave to sit until fully hydrated.
- ASSEMBLY:
- In a glass add equal parts of the red and yellow tapioca pearls, add in cendol and top with the hydrated basil seeds. Add in the coconut syrup, taste and adjust to your liking. Add in ice if you prefer it colder.
Product used in recipe
- Valcom - Valcom Coconut Milk 165Ml
