Mumbai x Singapore
Cendol falooda
Falooda met cendol at a hawker stall. Now it is a tall glass of green, gold and very cold.
60 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original478kcalsame
8 gproteinsame
4 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Blend the pandan with the water and strain. Whisk in the rice flour, tapioca starch and salt and cook on medium low heat, stirring, for 6 minutes until thick and glossy.
- 2Press the hot paste through a colander with large holes into a bowl of iced water. Chill 10 minutes.
- 3Soak the sabja seeds in 1/2 cup water for 15 minutes. Boil the vermicelli for 3 minutes, drain and rinse cold.
- 4Melt the palm sugar with 4 tbsp water on low heat for 4 minutes into a syrup. Cool.
- 5Mix the coconut milk with the milk and a pinch of salt and keep cold.
- 6Layer each tall glass with syrup, red bean, cendol, sabja, vermicelli and crushed ice. Pour over the coconut milk and top with a scoop of ice cream and more syrup.
Serve it like this
Build it in a tall clear glass so the layers show, finish with a round scoop of ice cream and a slow drizzle of gula melaka down the side. Long spoon and a straw.
