Worm-like jelly dessert (Cendol, Lod Chong)
For the jelly
60g mung bean starch or water chestnust starch
2 tbsp sugar
400ml water
1/4 tsp pandan extract
a bowl of icing cold water with lots of ice cubes
-In a saucepan, mix starch, sugar, water and pandan extract and stir well till dissolved (no heat). Then cook on medium heat while constantly whisking. When the starch starts being cooked, it sticks to the bottom of the pot and the whisk (you can feel heavy), lower the heat and whisk vigorously until the batter thickens into a slight translucent paste.
-Transfer to a potato ricer and gently press the handle to drop the paste into a bowl of icing cold water. The paste will form into worm-like jelly.
For sugar syrup
1/2 cup brown/palm sugar
1/4 cup water
pinch of salt
-Stir well to dissolve sugar and salt in water on medium low heat. Simmer for a few minutes and let cool.
For coconut topping
120ml coconut milk
2 tbsp sugar
1 tsp tapioca starch + 2 tbsp water
pinch of salt
-Stir well to dissolve tapioca starch, sugar and salt in coconut milk (no heat). Then bring to boil and simmer on low heat (stir occasionally) for a few minutes until slightly thickend (do not over-stir!).
Assembling:
In a glass, add shaved/crushed ice, jelly, sugar syrup and coconut topping. Mix well and enjoy.
** You can also add other toppings like mung bean paste, sweet red bean etc.
