Chendol (Jen Dol)

Directions

1. 1
   Pound screwpine leaves to extract the juice.
2. 2
   Add sufficient water to the juice with green food coloring to make 2 cups.
3. 3
   Mix green pea flour with the juice.
4. 4
   Cook this mixture over medium heat stirring continuously until it bubbles.
5. 5
   Place chendol frame (I have no idea what this even looks like, but should be a sieve with large holes) over a basin of cold water and ice cubes.
6. 6
   Spoon the cooked screwpine mixture onto the chendol frame and with a spatula, press through the holes into the cold water.
7. 7
   Drain off the water and chill the chendol.
8. 8
   Boil the palm sugar and granulated sugar with 1/2 cup water to get syrup.
9. 9
   Strain and cool the syrup.
10. 10
    Add the remaining water to the grated coconut and extract coconut milk.
11. 11
    Add a good pinch of salt to the coconut milk.
12. 12
    To serve, place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4 cup coconut milk.
13. 13
    Top the bowl with ice shavings and serve immediately.
14. 14
    Note: If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea flour.