CENDOL (Slithery Green Jelly Noodles)

The secret to making Cendol or (Slithery Green Jelly Noodles) is in having a sieve with holes about 1/4 inch in diameter. In Java they make a special bucket with holes drilled in the bottom, and a plunger to push all the cendol through. You can make something similiar, or just use a colander with round holes. Substitute sago palm flour for tapioca flour.

How to make Cendol :

1/2 cup tapioca flour
1/2 cup rice flour
2 pandan leaves or 5 dropspandan extract
2 cups water
1 large bowl ice water

Mix the two types of flour before blending in 1 cup of water to make a batter
Bring 2 cups of water and thepandan leaves or extract to a boil in large saucepan
Add the batter and reduce the heat. Simmer for 15 minutes. Stir often and keep adding water so that themixture remains theconsistency of a thin pudding. The cendol should turn dark green and become rubbery
Position the sieve over a bucket or large bowl filled with ice water. Pour the batter through thesieve andlet the cendol drip through the holes andinto the water. Squish the last of batter through the holes and let thecendol noodles harden in the ice water for 15 minutes.
Store refrigerated.

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