Cendol from Jackfruit and Blue Ginger: Asian Favourites, Made Vegan (page 140) by Sasha Gill

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Pandan on July 22, 2024

    I only used the recipe as a rough guide. I made the Cendol strands with a ready made mix, cooked some adzuki beans, steeped coconut milk with additional Pandan leaves and crushed the ice with a vitamix. Also added a pinch of salt and a teaspoon of sugar to the coconut milk. The coconut milk got partially solid once added with the ice. Maybe this happened because I used organic coconut milk without emulsifiers. This doesn’t happen with the cendol I had in Malaysia. Have to find a more suitable coconut milk or maybe thin it out with evaporated milk.

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