Es Cendol (Pandan Jelly Dessert)

Ingredients

• 120g (1 cup) rice flour
• 40g (1/3 cup) tapioca starch (tapioca flour)
• 500ml (2 cups) pandan-infused water (made from pandan leaves, see instructions)
• 6 pandan leaves (about 30g / 1.1 oz), washed and tied for infusion
• •••See the full ingredient list and shop it in the app.

Method

1. 1Make pandan water: roughly chop the 6 pandan leaves (about 30g / 1.1 oz). In a blender combine the leaves with 500ml (2 cups) cold water and blend on high for 30-45 seconds until very green and fragrant.
2. 2Strain the blended pandan through a fine-mesh sieve or cheesecloth into a bowl, pressing to extract as much liquid as possible. Reserve 500ml (2 cups) pandan-infused water and discard the solids.
3. 3Prepare palm-sugar syrup: place 200g (7 oz / 1 cup) chopped palm sugar and 150ml (2/3 cup) water in a small saucepan. Add one tied pandan leaf if available. Heat gently over medium, stirring until the sugar dissolves, then reduce heat and simmer 5-8 minutes until the syrup is slightly thickened and glossy.
4. 4Remove the syrup from heat and strain through a sieve to remove solids and the pandan leaf. Keep warm or cool to room temperature; syrup will thicken further as it cools.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.