Kuih Ketayap

This kuih goes by many names

Kuih Ketayap
Kuih Dadar
Kuih Gulung
and my ex students from Selancar calls them kuih hijau

Malaysian school's home science textbooks calls this kuih ketayap.
Period.

Pandan Water Chestnut Jelly - Jelly #1

I saw this green thing dessert at a dimsum shop. I was curious and so I ordered one serving. To my surprise it was waterchestnut ‘cake’ that wasn’t made of waterchestnut flour and instead was made with konnyaku jelly. It also has some canned tropical fruit chunks in it and so it didn’t taste much of waterchestnut.

Natural Rainbow Jelly Eggs - Jelly #2

I made these for Reuben's 1st Birthday Bash few months back.

Since nowadays not many fancy red eggs, of which is a must for Chinese birthdays, I switched to Rainbow eggs and made them with jelly so that everybody will enjoy eating them. I also chose to use natural colours so that everybody can eat colourful jelly with an ease of mind. I layered the colours with a milk layer in between so that the colours will look more prominent.

Lompat Tikam ~Jump and Stab??? - MFF Terengganu #3

This Terengannu dessert is not for the faint hearted. It's called "Jump and Stab". Yes, that's what it means in the Malay language. LOL.

I'm just pulling your leg. It's a dessert for anyone. No violence incurred during the preparation and nothing happened when I ate it, except mourn with pleasure. LOL.

Kelantan state has their own version that comes with a red glutinous rice and the coconut milk component is more liquidy like a curd sauce. So, please do not be confused.

Au Naturel Rainbow Pancake Cake - Pancakes #3

My pretty, kawaii niece Arianna was going to have her first birthday and I'm in charge of her cake! Haha, as always, the favourite aunt of all my nieces, LOL. I do try to use natural colours and pigments whenever I can and am always excited to experiment.

Once during a tea party at Swee San's, she made a beautiful natural rainbow cake and it made all of us WOW! It was from her creation that I was inspired to try making mine, au naturel.

Homemade Cendol II



Colour enhanced with the presense of alkaline water

 I haven't been making cendol for a long long time. It's time now.

I have found the texture I like. The missing link was cornstarch, LOL. So common that anyone from anywhere can make this at home now. Before this I was asked many times about mung bean starch (green bean flour) saying it's not available in their countries. From my experience of making kuih tako of which cornstarch yields a softer texture, I thought, could I use cornstarch for cendol? I’m glad that this blog confirmed my thoughts for the use of cornstarch. Cendol made with only mung bean starch is too firm for my liking, a bit too “crispy”. Although traditional cendol is made with rice flour, it is brittle. So, when I tried using cornstarch, that was it!

I experimented in small batches by using only cornstarch and by mixing both cornstarch with bean starch. I prefer the latter.

Topo Map Love Cake / Kek Alunan Kasih - Butter Cake # 1

Recipe tried in March 2011

When Roz of Home Kreation said this cake looked like a map, it reminded me of the topographic maps that we used to learn in Geo class. I remember reading the contour lines, and how to calculate the temperature difference between the lines. And how I enjoyed the first 10 questions in PMR’s Geo paper, there were all related to the topo map. Hence, I added the topo word into the name. The actual translation of the name should be "Waves of Love Cake"

Kuih Tako - Kuih Week # 3

Recipe recreated in September 2011

One of my favourites. If you have an big bush of pandan and don't know how to use it up, make this. This kuih needs a lot of pandan leaves. I made this because I was given a lot of it by Mike's aunt. Well, besides that you can also cut up the pandan and use as cabinet deodorizers, it prevents pesky cockcroaches. Not a must to make edible things with pandan.

Pandan Lacy Crepes - Pancake Quad # 1

I made this for tea. And I gobbled it all up by myself. Leaving non for my girls. Haha! So bad of me.

Well, they were napping and I was hungry. I had some pandan leaves in the fridge and some coconut milk so why not make something simple and nice. Haha, I can still make these for them tomorrow.

Baked Tropical Banana Flaugnarde

I've been thinking of making this the day I made my first clafoutis, giving the french thing a tropical twist. And now it's the perfect time since I have everything at exact amount, leftovers of coconut milk, pandan juice and some bananas from another kitchen adenture.

Instead of milk cream, I used coconut milk and flavoured it with all time favourite natural pandan juice. Used bananas which are so so tropical and the end result is super yummilicious. My kids and I walloped the whole thing for tea.

Baked Tropical Banana Flaugnarde
Recipe Source : Wendyywy

Ingredients
65gm coconut milk
35gm concentrated pandan juice
17gm or 1 ½ Tbsp sugar
1 egg
23gm or 3 Tbsp all purpose flour (sift before measure)
A few slices of bananas

Method:
1. Preheat oven to 160/180C
2. Mix everything except bananas together. Do not incorporate too much air.
3. Strain and pour into a shallow baking dish. (no need to grease, it comes off nicely)
4.  Put in sliced bananas and bake for 30 minutes until surface of the flaugnarde is golden.

Cocopandan Cake

Adapted from TiffinBiru

I saw this cake long ago, but not from TiffinBiru. I forgot where I saw it before, but I remember the name being cocopandan cake, and it uses desicated coconut for the cake.

I had some fresh grated coconut, not exactly fresh, but frozen from the fresh coconut. I couldn’t finish the coconut, and I forgot what I used it for before this and it was kept frozen until the day before I made this. I planned for this cake cos I need to wait for the pandan juice to separate.So, when I see the juice is almost ready, I brought the frozen coconut from the freezer down to the fridge to thaw overnight. The next day, the juice is ready and the coconut thawed, I’m ready to make this.

I reduced the liquid used cos I used moist grated coconut and I increased the volume of the coconut used, cos this is not dry. You see when anything dry is reconstituted with liquid, it expands, so, I used more in volume for fresh coconut. If you want to use dessicated coconut, please use half cup of it and increase both pandan juice and evaporated milk to 125ml EACH.

If you cannot find fresh pandan juice, and would want to use pandan paste/flavouring, please do not use evaporated milk but substitute the combined amount (125+125) of evaporated milk and pandan juice with fresh milk (250ml).

Any butter cake I do, that uses the egg white separation method, always gives me a"holey" cake, but, it's softer than cakes made with creaming method.


Cocopandan Cake

(A)
200gm self raising flour, sifted
100gm fresh grated coconut (about 1 cup)
75ml concentrated pandan juice
75ml full cream evaporated milk (Ideal brand)
125gm butter
100gm sugar
2 egg yolks

(B)
2 egg whites
½ tsp cream of tartar
50gm sugar

1. Preheat oven at 160/180C. Prepare 2 loaf pans (3X6) or one 7 inch square pan or 1 8 inch round pan. Line the base.
2. Combine pandan juice and evaporated milk, set aside.
3. Beat (B) until stiff enough to defy gravity when overturned, but still has droopy peaks. Set aside.
4. With the same beaters, beat butter and sugar until pale and fluffy. Put in egg yolks one after the other, beating well and scrape the bowl after each addition.
5. Put in ½ of (2) and beat until well combined, it’ll only take a while. Put in half of the sifted flour and mix.
6. Put in balance of (2) and mix. Put in balance of flour and mix.
7. Put in grated coconut and mix.
8. Put 1/3 of beaten egg whites into batter and FOLD.
9. Put in another 1/3 and FOLD.
10. FOLD in final batch of egg whites.
11. Pour batter evenly onto prepared pans and bake for 40 minutes (loaf pans) or 50-60mins for single pans, or until skewer inserted comes out clean.

My 2 loaf pans gave me a 3 inch cake (the middle dome), so if you like higher cakes, just make one huge loaf.

I’m a coconut and pandan lover, and guess what? I super “not hate” this cake :)
I love this cake more than my Pandan Butter Cake which was adapted from Aunty Yochana.

But I think I'll definately put in more grated coconut the next time I make this, so that it'll be like what Tiffinbiru describes it as, a "coconut candy-like" cake. It's hard to get a bite on the coconut bits, or maybe I should've stuck to the dessicated coconut thingy.

Anyway, this cake's a true keeper. I'll make this the next time I'm craving for something pandan and coconutty.

Oil-less Pandan Chiffon Cake

I decided to try making a pandan chiffon w/o baking powder and w/o oil.

Not that it doesn’t contain oil at all, but I’ve added more coconut milk to it, and coconut milk contains coconut oil. 

I’ve whacked the egg yolks too this time, and it gave me a tall cake, even w/o baking powder. I’ve tried making pandan chiffon with and w/o baking powder before, using the regular chiffon method. And I found that the one w/o is slightly softer and less tall compared to the one using, which had better structure and taller.

I’m happy with the result of this cake 


5 egg whites
¼ tsp cream of tartar
100gm sugar

Yolk batter
5 egg yolks
100gm sugar
150gm flour
180gm thick coconut milk + pinch of salt
70gm concentrated pandan juice

1. Preheat oven to 170/180C.
2. Combine coconut milk and pandan juice. Mix with flour until a smooth batter is formed. Set aside.
3. Beat egg whites until frothy, add in cream of tartar, beat until egg whites are at medium peaks.
4. Add in 100gm sugar gradually and beat until stiff peaks.
5. In another bowl, beat egg yolks and 100gm sugar until thick and pale (colour of cold butter).
6. Fold egg yolks into batter.
7. Fold 1/4 of egg whites into yolk batter, and another ¼.
8. Pour yolk batter into remaining egg whites and fold well.
9. Pour into a 25cm tube pan and bake for 45 minutes.
10. When cake is done, immediately remove from oven and invert to cool.
11. When cake has totally cooled down, remove from pan.



The colour's slightly different here due to the tinted window using natural light. The picture above is taken using bounced flash indoors.


See my 2nd attempt with this recipe here.

Pandan Steamed Buns

Pandan Steamed Buns or Pandan Mantou....

The picture above is before they were steamed.
The picture below is after steamed. The green colour toned down quite a lot.

Here's what I did....

250gm pau flour
250gm all purpose flour
1 packet of powdered coconut milk
1 Tbsp double action baking powder (optional)
150gm sugar
½ tsp salt
200ml pandan juice
11gm yeast (1sachet)
½ tsp sugar
50ml water
30gm shortening, melted

1. Combine yeast, water and 1/2 tsp sugar. Let it froth.
2. Mix both flours, coconut milk powder, D.A.B.P, sugar and salt together. Make a well in the center. Pour in frothed yeast mixture and 3/4 of the pandan juice.
3. Mix until a dough is formed. Add more pandan juice if dough is too dry, but do so by the tablespoons.
4. Knead until a smooth dough is formed, add in melted shortening and knead until it is well combined, as in, u don't feel anymore oiliness.
5. Leave to proof for almost an hour in a almost fully covered container (I like to put it in a covered pot, my pot cover has ventilation holes). Dough is ready when it is doubled.
6. Punch down and knead for another minute.
7. Divide dough into 40gm pcs. You can get about 24 pcs.
8. Shape dough and leave to proof for another 45 minutes or until shaped dough has doubled.
9. Steam on high heat for 12-15 minutes.

* If u prefer to use fresh coconut milk, use concentrated pandan juice. See my previous post on how to make it. Just make sure pandan juice + coconut milk is 200ml.

How to get concentrated Pandan Juice

Pandan... oh how wonderful thy flavour
Oh how wonderful the fragrance.....
We never cook our sweet soups w/o it, never boil our sugar syrups w/o it.

Life is just bland w/o it.


Pandan or Screwpine is a common colouring and flavouring plant used in South East Asia (I'm not sure abt other parts of the world). It's one of the most common "herb" that u can find in our gardens or pots.

During the olden days, before the birth of blenders or liquidizers, these leaves are pounded with the mortar and pestle to obtain the precious green extract.
Now, what the heck for all the trouble and arm work???? Just use the blender!

But before that, u have to snip the leaves as thin as u can with scissors, no knifes, can't do the work like scissors do. Why snip it? Why can't I just break them up and throw them in. Yeah, u'll work ur blender blades til they drop. Pandan is very fibrous, the long fibres are no easy task to break up, even with a micro cutter blender that I have. Wash it before u snip it, no need to dry it. Discard the torny tip and white bases. The torny tip will itch ur hands when u squeeze the juices and the white base is slightly bitter. Use mature leaves(but not old leaves) , not shoots as the shoots can be slightly bitter and contain less pigment. But do not discard the shoots, u can still use them to boil sweet soups, it doesn't taste bitter this way.

In the pic I used 1 cup of snipped pandan leaves, abt 25gms.
Then u put them into a blender with 1 cup of water, and whizz away. Put the cap on!!!!!

Pour blitzed pandan over a fine strainer, and SQUEEEEEEEZZZZZZEEE!!



Repeat the blending process and squeeze again!

Do this until u can no longer obtain a beautiful green colour.

See the difference in colour??

Let me tell u the uses...

1st round : Good for cakes and anything that needs really concentrated juice. If making chiffon cakes.. this is it!

2nd round: Good for seri muka, jelly or pau/mantou, where the pandan extract is mixed with other liquids for use. Ondeh-ondeh/buah melaka will be ok using this one too.

3rd round: Good for cendol, kuih talam where a lot of water can be used.


To make it really concentrated, like for my pandan butter cake, leave the juices(all if u want) in the fridge for a few days. They won't go bad. And the chlorophyll will sink...................... to the bottom. Seeeeee!!


Pour away the upper layer of water, leaving behind moss like powder... U have it, concentrated pandan extract.

Well the glass of pandan juice in this pic was left in the fridge for almost 5 days... it took so long this time. usually by 3 days it'll sink. So better do this in advance so that u'll have really green pandan.
The upper layer need not be thrown away, as there is fragrance there, just mix it with other rounds of extracts to make stuff that require more dilute pandan juice.

Keeps well in the fridge for up to 2 weeks. Discard when it smells like rotten leaves.
Do not freeze it. I've tried it, the fragrance is lost and the chlorophyll gets separated from the water.

Updated: 17/12/09 : This time I got the concentrated layer in just 18 hours. I used the sunken part to make Oiless Pandan Chiffon and whatever balance for Pandan Mantous.

Pandan Coconut Jelly

Here's to u, jelly-o-lic Melody. Ha Ha!

I like my jellies that contain coconut milk to be homogenous. I do not like them separated to 2 layers. If they are separated, I find the coconut layer to be harder,therefore I do not like that. BTW, this is a firm jelly. If u like it wobblier, just reduce the agar amount by abt 30-50%.

If u do not like it homogenous, but like it separated, just omit the cornstarch.


(A)
1.5L water
350gm sugar
(B)
28 gm agar-agar powder
0.5L pandan juice
(C)
Coconut milk extracted from 2 coconuts + water equaling 500ml
1 Tbsp corn starch

1. Bring A to a boil.
2. Combine B and pour into (1).
3. Bring (2) to a boil and let it simmer for 2-3 minutes.
4. Combine (C) and pour into (2). Bring back to a simmer and turn off the heat.
5. Pour agar-agar solution into prepared wet moulds.
6. Leave to cool at room temperature and chill in fridge.


This will taste a bit “green”, but pandan juice(alone) cannot be boiled in advance for too long as the green colour will separate. Don't worry, the green smell will go off in 2 days time. It taste better aged. Can be kept for 2 weeks in the fridge.

If u’re using agar-agar strips, then u have to change the method. Boil water with agar strips. When mixture has come to a boil, put in pandan juice, and continue to boil until agar strips have all melted away. Put in sugar and (c) and bring back to a simmer. Cooking with agar strips takes longer time, therefore the sugar goes in later.

Pandan Butter Cake

No, this cake is not made with any artificial colouring. The greeness came from pandan juice. I made this cake based on Aunty Yochana's recipe. I didn't put in kaya, so I didn't name this cake as she did.
This cake is nice to eat, best with a cup of tea... teh-o to be exact :)

Pandan Butter Cake
250 gm. butter
200 gm. sugar
6 nos. eggs
300 gm. cake flour
1 tsp. baking powder
180 gm. coconut milk
50ml pandan juice
1/4 tsp. salt

Method:
(1) Sift flour and baking powder. Set aside.
(2) Cream butter and sugar till creamy.
(3) Add in egg one at a time and make sure it's properly mixed before adding in another egg. Pour in coconut milk, pandan juice and salt and mix.
(4) Fold in sifted cake flour and then pour into a 7" sq. tray and bake at 175C(preheated) for about 60 mins.


I will post on how to make really concentrated pandan juice, and more pandan flavoured recipes coming up.

*update: 2/6/2016: Please take note that this cake is rather tricky. It's better to overbake it. Back in those days, I baked this cake in a Microwave convection oven and I actually recommend baking this cake at 180C for 1 hour 15 minutes in a regular oven. And always check the doneness with a toothpick right in the center, all the way down before stopping the baking process. An 8 inch cake pan will be a better choice. Aunty Yochana noted it as 7 inch, so I just followed suit, but personally I think an 8 inch square pan or 9 inch round is better.

** update 22/5/2017:
Please visit Aunty Yochana's website if you doubt this recipe to see the success of other bakers rather than complaining about this recipe. 
If you will prefer a more foolproof recipe, my personal suggestions is that you use 100ml concentrated pandan juice and 25gm of coconut milk powder rather than coconut milk. Change the cake flour to plain flour + another tsp of baking powder. Use an 8 inch square or a 9 inch round pan.
This cake was baked back in 2009, when I started blogging not long. I just copied her recipe almost word for word. It worked well for me, and for some others, like I said in above that I needed to bake it much longer than what Aunty Yochana said. I didn't create this recipe, but if it didn't work well for you, I'll try to help you troubleshoot. 
If many others can get it right, and you can't, think about it.

Seri Muka

Mike’s favourite kuih!!!

The best seri muka is made by the Malays. It feels like eating kaya, just that it’s in a more solid form. I have a friend, Siti Zubaidah who told me her mom makes some kick ass good seri muka. And there's no exact recipe. Just agak-agak(estimate). And she told me her mom said, put in some flour, how much... "tak taulah nak cakap, tapi sikit saja." (Dunno how to say, but it's just a little bit). There u see... traditional household cooking.............

As for the Chinese kuih vendors...Theyput in way too much flour or starch, making the custard layer too uncustardy. I got one kuih recipe book written by Malaysian Chinese writers, and it confirms my point. BTW, not refering to nyonyas.... Nyonyas make kuihs like the Malays.

This recipe is adapted from Rohani Jelani’s Kuih Asli Malaysia.

(A)
300gm glutinous rice
50ml coconut milk
200ml water
1 tsp salt

(B)
150ml eggs (3 medium, grade B or C)
150ml coconut milk
150ml pandan juice
180gm sugar
15gm cornstarch
30gm all purpose flour

1. Soak rice for at least 2 hours. Drain. Put rice into a baking pan suitable for steaming. Mix it with coconut milk and salt. Add in water. Make sure the water is abt 3mm above the rice. If added in the stated amount and it seems slightly more, it’s ok. But not higher than 1cm definitely! If water level’s too low, add more water. Cos it depends on how well u drain the rice.
2. Steam rice on high heat for 20-30 minutes until rice turns translucent. Remove from heat and immediately fluff rice with a fork or chopstick. Place rice into a 8 inch round pan or 7 inch square pan. Level and press rice to compact it. U may either use a flat bottomed glass or a layer cake press. If ur hands are heat resistant, u may use it too!! Haha! But do it over a aluminium sheet or baking paper. Do this while the rice is still hot. Return compacted rice in pan to steamer and steam until custard is ready.
3. Mix all the ingredients in (B) and cook in a heavy saucepan on low heat, stirring slowly all the time to ensure it doesn’t burn until it thickens slightly. Remove from heat.
4. Pour (3) over compacted rice and steam on medium low heat for 25 minutes. Do not use high heat as it will cause the kuih surface to be uneven… suitable for surfing.
5. Cool kuih thoroughly before cutting into pieces.

Or if u can't be bothered to weigh everything using a scale,

You can just play around with this simple formula:

The formula:
Rice : 1cup
Coconut milk: 2 Tbsp
Salt: 1/2 tsp
Water: Just put enough to be slightly above rice, say about.... 3mm

Eggs: 2 Large, A grade
Liquid (no matter how much the ratio of coconut milk and pandan juice) : 1 cup
Sugar: 1/2 cup
Flour : 1 heaped Tbsp

This is how I agak-agak(estimate) if I'm lazy. It's agak-agak, but accurate. You can increase the amounts by ratio if u want to make more. This ratio of ingredients makes a nicely layered kuih, neither being too much. Just nice. I did this method too, and it's yummy. Works as well.

The above precisely measured recipe is almost 50% more of the agak-agak formula. Up to u to use it by cups or the scale.

Steamed over medium low heat..... so that the surface will be even


The rice is pressed to compact.....

Kuih Talam

This recipe make kuih talam the way some prefers it, but not my brothers!
They said, it’s no good! They were comparing it with the kuih seller in Kampar that makes the kuih talam slightly elastic. I suspect the kuih seller uses sago flour instead of tapioca starch to give it that twang! Plus the kuih seller puts coconut milk in all the layers.


Still this recipe is alright, it’s the texture that is common with Malay kuih makers and some Chinese kuih makers too.

(A)
100gm rice flour
30gm tapioca starch
20gm green bean flour
300gm sugar
700ml pandan juice
½ tsp alkaline water

Combine all (A) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour into a 8 inch round pan or 7 inch square pan. Steam batter for 20 minutes. Batter is cooked when firm to the touch.

(B)
20gm rice flour
15gm green bean flour
¼ tsp salt
300ml coconut milk (extract from 1 coconut + water)

Combine all (B) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour (B) batter over cooked (A) and steam on medium heat for 15 minutes.
Cool thoroughly at room temperature before cutting.

Chilling in fridge may cause the upper layer to be harder due to the high concentration of coconut milk(fat content high).

Pandan Layer Cake 香兰蛋糕

Made this cake for my Mother in Law (MIL) for mother's day.

I first made this cake by experiment many many years ago, using green bean flour for the jelly and a packaged sponge mix for the cake. The green bean flour solidifies way too quickly for me to spread this evenly. So, this time I changed it to agar-agar with cornstarch. I think I put in too little cornflour as the mixture wasn't thick enough, and my cake floated (I assembled it upside down). Do double** the cornstarch if u want to try making this cake.

The result.... taste, yummy.
Looks.. decieving! Cos the floated cake was hidden by the curve of the plate. kekekeke!!!!
BTW, my daisies are ugly! I seriously am thinking to take up a cake decorating course!

Sponge:4 large eggs (250gm shells on)
130gm sugar
100gm flour + 1/2 tsp baking powder, sifted
50gm coconut milk
80gm corn oil
1/2 tsp pandan paste.
Green food colouring

1. Preheat oven to 170/180C.
2. Beat eggs and sugar until thick and pale.
3. In a seperate bowl, combine coconut milk, pandan paste/green colour and corn oil. Put in sifted flour and mix.
4. Put a few table spoonsful of beaten eggs into (3) and fold. Repeat 3X.
5. Pour (4) into remaining beaten eggs and fold. Take care not to deflate the eggs.
6. Pour into prepare mould and bake for 30 minutes.
7. Remove cake from mould immediately when baked. Leave to cool (cake will shrink tremendously, but uniformly) and slice into 3 layers. Freeze (air tight and separate layers with baking paper) until use.

Pandan Layer
1. 2 cups water + 200gm sugar. Cook sugar until dissolved. Leave to cool down. Do this in advance.
2. Mix 50gm cornstarch (update : 75gm gives better results) and 1 tsp pandan paste into 150gm coconut milk. Set aside
3. Bring 2 cups water + 1 tbsp agar-agar powder to a simmer.
4. Pour in (2) into (3) and cook until mixture thickens and boils. Remove from heat.
5. Pour (1) into (4) and combine well.

To assemble:
It depends on the mould u use. If u want to assemble it upside down, then put 1/3 of the pandan layer in first, then cake, then another 1/3, then 2nd layer cake and the last 1/3 of pandan layer and last layer of cake.

If u want to do it upright, then cake in first, then 1/3 pandan, then 2nd cake and pandan and cake again and pandan layer.

Chill in fridge til cold and set. Decorate with some icing and dessicated coconut.








** I tried doubling, but it was too thick instead. 50% more will be good enough.

Homemade Cendol

For you, Yuan Horng. Hope u can make it in the US. ;)

This is a Malay dessert , served with palm sugar syrup and coconut milk. When I was small, I used to think that it's made of worms! Well, they do look like green worms, wriggling around. Of course, I still ate them, worms or not.

The Singapore version uses only green bean flour. But the Malaysian version uses rice flour, or maybe mixed with some tapioca starch. Tapioca starch is more stretchable, whereas green bean flour gives the cendol a slightly springy texture.

So, if u can’t find green bean flour, u can just substitute it with tapioca/cassava starch.

Cendol is usually pressed with a cendol press, that looks like a murukku press, but not everybody has one at home. Or some use a metal bowl pricked with holes, or some homemade cendol use the holey ladle. The holey ladle makes the cendol short and stout. I like mine long and slender. I used to do this with the cookie press (with the piece with many small holes on)I need to think of a way that everybody can make this at home with easy to get apparatus.
And Ah!!!! I got it, a clean durable food grade plastic bag!

½ cup rice flour
½ cup green bean flour
3 cups pandan juice (1 cup loosely packed pandan leaves(washed, snipped with scissors), blended with 3 cups water, strained. If fresh pandan juice is not available, just use 2 tsp green pandan paste/essence with 3 cups of water)
1/4 tsp alkaline water

Prepare a basin of ice water. Mix the above ingredients together and cook on low heat until mixture thickens and turns glossy.
Fill mixture into a ziplock bag, snip off a small corner about 2-3mm (don't do it too big, it'll get bigger after being squeezed for some time). By using oven mittens, squeeze mixture out from bag, dropping into the ice water. Don't work slow, the mixture solidifies quite quickly!
When the cendol mixture has all been squeezed into the ice water, keep cendol in fridge together with the ice water.





5/5/09: I'm going to try other flour combinations, and will post whichever is the best. The flour composition in this post is less hard(when cold) compared to pure green bean flour cendol.

24/11/09: I tried using half tapioca starch with half rice flour. The result was DISASTROUS!! The cendol will melt. *sigh