Dairy-Free Cendol

Instructions

1. 1In a large heavy-bottomed pot, whisk together the 1/2 cup rice flour and 1 cup of water until smooth. Add a few drops of green food coloring and the 2 pandan leaves. Cook over medium heat, stirring constantly with a whisk, for 5-7 minutes, or until the mixture thickens considerably and becomes a translucent, gel-like consistency. Remove and discard the 2 pandan leaves.
2. 2Prepare a large bowl filled with ice water. Place a cendol maker or a colander with large holes over the bowl of ice water. Pour the hot rice flour mixture into the cendol maker or colander and press it through the holes, allowing the strands of green jelly to fall directly into the ice water. Let the cendol jelly chill in the ice water for at least 10 minutes to firm up.
3. 3While the cendol jelly is chilling, prepare the palm sugar syrup. In a separate medium saucepan, combine the 1 cup palm sugar, 1/2 cup water, and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until the 1 cup palm sugar is completely dissolved and the syrup has slightly thickened, about 5-8 minutes. Remove from heat and let the syrup cool completely.
4. 4Drain the chilled cendol jelly well. In each of the 4 serving bowls, add a generous amount of shaved ice.
5. 5Top the shaved ice in each bowl with a portion of the drained cendol jelly and the 1/2 cup cooked red beans.
6. 6Pour about 1/2 cup of coconut milk over the cendol and red beans in each bowl. Drizzle generously with the cooled palm sugar syrup.
7. 7Serve immediately.

Substitutions

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