260gpandan juiceblend 14 g of pandan leaves with 265 g of water, extract 260 g of pandan juice
22ggreen bean/mung bean starch
adequate ice cubes
1cancanned red kidney beansoptional
For coconut milk: Blend fresh grated coconut with hot water until very fine. Pour into cloth filter bag, set aside for 15 minutes until slightly cooled. Extract coconut milk, then strain into a container. Keep refrigerated until chilled. (Reminder: Your may replace with 350 g of thick coconut milk + 350 g of water.)
For brown sugar syrup: Combine all ingredients in a sauce pot, bring to the boil, cook until slightly thickened. Set aside to cool.
For cendol jellies: Combine all ingredients, strain into a sauce pot. Cook over medium heat until fully translucent. Press cooked mixture through large strainer with holes into cold water while still hot. Drain the set cendol jellies. (Reminder: You may prepare ahead, keep refrigerated for later use.)
To serve cendol drink: Fill cup with ice cubes, pour in brown sugar syrup, add in red kidney beans and cendol jellies, then add in coconut milk. Stir to mix well and enjoy!
This recipe yields 7 servings of cendol drink. The nutritional value for reference is for 1 serving of cendol drink.