When I was on vacation in Vancouver, my brother took me to an Indonesian Food court, Auntie Cheng is really a good cook, her Rendang, Laksa, kuih and her Cendol is top quality food, the taste is exact the same as in KL food store, I love her food, I highly recommended her store to all who love Malaysian food over here.
But when I return to Calgary, I crave for Cendol especially during hot summer day, so, I did some search and luckily I found the main ingredient(Hun Kwe-green bean flour) in Vancouver year ago. las I was in cooking mood and start make my own Cendol, the result is .. not bad, but there are room for improvement! Here is my home make CENDOLHome make Cendol1)This is the Hun Kwe flour I bought in Vancouver, I tried to use green bean flour that I bought in Asian supermarket here, product of Taiwan, but the texture was no good, the dough did not got harden, when I use Hu Kwe Flour, I have no problem. I wonder Why? no clue..2)Weight out all ingredient.mixture. Hun Kwe flour, Lye water, salt and corn starch, pandan juice and water. I put a little bit of icing sugar to give it a notch!3)Cook mixture in a saucepan, low-med temperature, stirring all the time until it start thickens, turns shiny and begins to boil. Keep the mixture warm, or it will get harden before you press in the mold.4) Press dough through the cendol-maker (I use stainless steel strainer) with quick short strokes (keeping dough warm all the time) --->>into a basin of ice water,Leave the cendol pieces to harden for 10 minutes before rinsing several times to prevent them from sticking to each other.5)Ready to serve with Nyonya Gula Melaka - syrup, crush ice, coconut milk (you may substitute with brown sugar, but less rich in flavor.)