Tjendol – Coconut Drink

We start with the “goo things”. If you don’t like them, feel free to leave them out!

Divide the Hunkwee flour evenly into 2 halves. Mix the first half with 3 cups of water, a tiny bit of salt and the red food coloring. Allow the mixture to bubble up leisurely. Everything together will lighten and start to thicken. Be careful not to let it get too stiff. It should have the consistency of wallpaper glue (…). Form the still warm amount into a very coarse sieve, which is over a container of cold water. The amount should now drip very leisurely into the cold water. You can help a little bit with a spoon. Repeat the same with the other half of the flour and with the green color. After that, you have a cooking pot full of drippings. In Indonesia, this is kept in large bottles and taken to the stalls like this. There the tjendol is then further assembled.

Melt the Javanese sugar with a little bit of water and leisurely bubble it with vanilla sugar and the pandan. If you have used pandan leaves, take them out of the liquid after some time. cool everything together. Fill some glasses with the colored drops, pour a little bit of the sugar sauce and pour the (maybe diluted) santen on top. Possibly bring to the table with ice and with a spoon (because of the drops..).

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