Easy Cendol Dessert Recipe | Malaysian Style скачать в хорошем качестве

Easy Cendol Dessert Recipe | Malaysian Style

If you've ever visited the beautiful island of Penang in Malaysia, you've probably tried some of the amazing street food that's in abundance over there. One of the most popular food items you can find there is the famous Penang Cendol. In this video we're going to make our own version of this cold and refreshing dessert, including the little cendol jellies! Scroll down for ingredients 👇 ❤️ Subscribe -    / @thekampungvegan   📷 Instagram -   / thekampungvegan   📘 Facebook -   / thekampungvegan   💃 TikTok -   / thekampungvegan   📌 Pinterest -   / thekampungvegan   ____________________ Penang Style Cendol Serves 4 Cendol Jellies: 90g corn starch 4 - 5 fresh or frozen pandan leaves (or pandan extract) 450ml water Optional 1 - 2 drops of green food colouring *The cendol jellies are bland on their own. They're meant to be paired with a drink or dessert, in which they will give textural interest and impart a fragrant pandan flavour. Gula Melaka Syrup: 150g gula melaka (palm sugar) or alternatively coconut sugar 175ml water 2 pandan leaves, knotted Coconut Milk: 200ml coconut cream 375ml water 2 pandan leaves, knotted 1/4 tsp salt Adzuki Beans: 125g adzuki beans (red beans), soaked overnight 1 litre of water (or 1 inch more than the beans) Pinch of salt Optional sugar to taste Optional pandan leaf Pressure cook for 12 minutes on a manual setting. To serve: Crushed or shaved ice Cream style corn