Chendol Recipe – D'Open Kitchen Culinary School

Ingredients

• 400 gm Pandan Juice
• 50 gm Tepung Hoon Kueh
• 35 gm Tapiocia Flour
• 1 tbsp Instant Jelly Powder
• 2 tsp Alkaline water
• 1/4 tsp Salt
• 2 tbsp Sugar
• 1 bundle of pandan leaves
• Cooked red beans
• 200 gm Gula Melaka
• 100 ml Water
• 1 knot Pandan leaves
• Coconut Milk
• 200 gm Coconut Milk
• pinch of salt