Cendol

Ingredients for 1 servings:

• 25 g rice flour
• 1 tsp, leveled cornstarch
• 1 pinch of salt
• 2 ½ tbsp sugar
• 50 g pandan leaves
• 25 ml water
• 40 g palm sugar
• 1 shot of water
• ½ can coconut milk, creamy
• 3 tbsp jelly (grass jelly)
• 5 ice cubes
• 500 ml ice water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Coconut-Pandan Spätzle

Puree the coconut milk until the thick cream is mixed with the coconut water. To make the cendol, first finely chop the pandan leaves and puree them with a little water. Then filter or strain the juice and season with about 1 tablespoon of sugar until it is nicely sweet. Mix the rice flour with the starch, 1.5 tablespoons of sugar, and salt and place it in a saucepan. Add the pandan extract and bring to a boil. Reduce heat to low and set aside. Make a syrup from the palm sugar and a dash of water. Simmer for 1 minute until the sugar has dissolved. Cut the grass jelly into cubes. Press the pandan-rice flour mixture through a spaetzle press or a coarse sieve, pour it directly into the iced water to solidify the spaetzle, and then remove it. Fill a large glass with the ice cubes. Add the green spaetzle, then the grass cubes. Now fill with the coconut milk and add the syrup. Stir with a spoon and enjoy. If you like, you can also add red beans.