Back in 10th Aug 2016, I posted a cendol recipe. To be honest, I was quite surprised that using a blender can actually replicate the ice shaving effect. Holding that astonishment in my mind, as I was sipping the anko milkshake, this cendol milkshake idea just popped into my mind. I knew I have to do it. You can get my previous cendol recipe here.
One thing about homemade cendol is that you know what kinda ingredients you are using; definitely not those industrialized fake coloring and highly preserved types. It is made from mung bean flour, pandan juice and paste. It is fairly easy and simple to make, all you need is a ricer, sauce pot and an ice water bath. It is pretty amazing how simple ingredients can produce such yummilicious food.
Tell you a secret, this is also a vegan milkshake. I still have some leftover dairy-free coconut ice cream, so might as well use it for this milkshake. I mean, cendol is a coconut milk based dessert. To take things further up a notch, I added a shot of coconut rum. You can totally omit it as per your preference. Without much delay, let's get started with the recipe.
Pandan Leaves Coarsely Sliced, 10
Mung Bean Flour, 1 Cup
Pure Pandan Paste, 1/2 TSP
Sea Salt, 1/2 TSP
Granulated Sugar, 3 TBSP
High Quality Dairy Free Coconut Ice Cream, 160g
Coconut Milk, 1/3 Cup
Pure Palm Sugar Syrup, 2 TBSP + More For Garnishing
Anko, 1/2 Cup + More For Garnishing
Coconut Rum, 1 Shot
Clotted Coconut Cream, For Garnishing
Please visit my "How To Make Koshian" page for the anko recipe.
Prepare the cendol.
In a blender, add pandan leaves and 1/4 cup of water.
Blitz until a paste is form.
Pass the pandan mixture thru a fine strainer and into a sauce pot.
Using the back of a spatula, squeeze out as many pandan juice as possible.
Discard the residue.
*You should have 1/2 cup of pandan juice.*
Add an extra 2.5 cups of water.
Add in mung bean flour, pandan paste, salt and sugar.
Turn the heat up to low.
Whisk the mixture until smooth, thick and glossy.
Remove from heat.
Prepare a large bowl of ice water bath.
Spoon the pandan mixture into a ricer.
Press the pandan mixture into the ice water bath.
*You can see strings of beautiful cendol.*
Repeat the process for the remaining pandan mixture.
Set aside in the fridge until ready to use.
Chill serving glasses in the fridge until ready to serve.
In a blender, add ice cream, coconut milk, palm sugar syrup, 1/4 cup of anko and coconut rum.
*Stop blitzing as soon as the ice-cream has melted. Over blitzing will cause the ice-cream to split.*
Add the remaining 1/4 cup of anko and 1/4 cup of cendol into serving glass.
Pour the milkshake into serving glass.
Making clotted coconut cream.
Place canned organic coconut milk in the fridge overnight.
The next day, when you open the can, you will see the coconut cream has separated from the whey.
The coconut cream is actually called clotted coconut cream.
Discard the whey.
Transfer the clotted coconut cream into piping bag with a star tip.
Pipe the cream over the milkshake.
Garnish with some more cendol and anko.
Drizzle some more palm sugar syrup over the top.