Scrumptious Malaysian Vegetarian Cendol Delight

Allergens

None, this recipe is vegan and gluten-free.

Ingredients

• 1 cup rice flour
• 2 cups water
• Pinch of salt
• 3 pandan leaves, chopped
• 2 cups coconut milk
• 1/2 cup sugar
• 2 tbsp tapioca starch
• 4 tbsp green food coloring (optional)
• 1/4 tsp vanilla extract

Instructions

1. In a saucepan, combine rice flour and water to create a smooth paste. Mix in a pinch of salt. Cook over medium heat, stirring constantly until the mixture thickens and becomes translucent. Remove from heat and let it cool.
2. In another saucepan, bring coconut milk, sugar, and pandan leaves to a boil. Reduce heat and let it simmer for 5 minutes, then remove from heat and set aside.
3. Gradually pour the rice flour mixture into the coconut milk mixture while continuously stirring to prevent lumps from forming. Add green food coloring if desired for vibrant noodles.
4. In a small bowl, dissolve tapioca starch in 2 tablespoons of water and mix well. Stir this solution into the saucepan and cook over low heat until the mixture thickens and becomes semi transparent.
5. Remove from heat and stir in vanilla extract for an added aromatic touch. Allow the mixture to cool.
6. Once cooled, cut the mixture into bite sized noodles and refrigerate until chilled.
7. Serve with a generous amount of sweetened coconut milk on top, garnished with fresh pandan leaves and a sprinkle of crushed peanuts for added crunch.

Chef’s Insight

The combination of chewy rice flour noodles, aromatic pandan leaves, and creamy coconut milk creates a unique texture and flavor profile that is truly a taste of Malaysia.

Notes

Ensure that the rice flour is of high quality to achieve the perfect texture for the cendol noodles.