Wednesday 1 June 2016

Homemade Cendol 自制煎蕊 (中英加图对照食谱)

I have done up this post for those who wish to try out my new creation - Non-bake Cendol Cheesecake but can't find cendol selling at their local supermarkets. 

Homemade Cendol 

100g corn flour 玉蜀黍粉
25g pandan leaves 班兰叶
500ml water 水
few drops alkaline water 几滴碱水
few drops of green colouring 几滴绿色素 (I omitted this 我没加)

Methods 做法:
1. Wash the pandan leaves, cut it nto small pieces, blend it together with water. 
1. 班兰叶洗净,用剪刀减小,加入水,用搅拌机打烂。

2. Put the corn flour in a mixing bowl/pot. Strain the pandan mixture, press out all the water into the flour and add a few drops of alkaline water. 
2. 薯粉放进锅里,班兰汁过滤,水份挤入薯粉中,再加入几滴碱水。

3. Cook the mixture over medium heat, stir constantly until the batter turns thick and translucent.   
3. 用中火将混合物煮至浓与半透明。

4. Prepare a bowl of iced water. Put batter on the strainer with bigger holes and press it downwards to drop into the iced water. (can also use a cendol mould or piping bag to pipe out)
4. 准备一锅冰水,将面糊放在大孔的过滤网,往下压,让条状掉入冰水里。(也可用煎蕊模型或放入挤花袋挤出来)

5. Put into the fridge for about half an hour. 
5.  放入冰箱冷藏半小时。

6. Strain it before use or keep it in the refrigerator submerged in water for use later.   
6. 沥干水就可以用了或浸在水里放入冰箱冷藏,以后使用。

You can use this homemade cendol to try out my Non-Bake Cendol cheesecake. You may click 'HERE' for the recipe. 

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest updates.

 Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”

© Copyright 2016


Sonia Cerca said...

I've never heard of cendol before but the color is amazing. I'd like to try it but I'm afraid I can't find pandan leaves where I live. Can I use something else?

Baking Taitai said...

Hi Sonia, the main ingredient for Cendol is pandan (screw pine). Perhaps you can try the Asian store and look for pandan paste or pandan essence.

soh said...

Hi, how long can keep in the fridge? my nun love cendol, but she don't like chesse, what do you think, is this cheesecake very strong?
Thank you for sharing!

Baking Taitai said...

Hi soh, try to use it asap within the week as homemade does not contain any preservatives at all. Taste is subjective and personal. For me, I don't find it strong at all, just a slight hint of cheese and tastes more like cendol. But if it's someone who dislike cheese totally, then even a slight hint of cheese may not be liked by the person. So, it all depends on the individual.