Ice Chendol

Ingredients:

A.

10-15 Pandan Leaves chopped

5 Daun Suji chopped

500 ml water

Blend together and just take the juice. Store it in a container.

B. Palm sugar syrup

3-4 blocks of palm sugar

5 tablespoons of water

2 pandan leaves (tie in a knot)

Heat all mixture at low heat. It's ready when palm sugar has been melted. Store it in a container. 

C. Chendol (for 2-3 cups of Ice Chendol)

2.5 tablespoons of hun kwe powder

250-300 ml of pandan juice (A)

small pinch of salt

1 tablespoon of sugar

Mix them in a small pan, and heat it slowly at low heat. It will take about 10 mins for the mixture to be thickened. Then, pass through a chendol mold. I don't have one, so, I just  use a teaspoon and scoop the chendol mixture. So, the shape of my chendol was bigger and looked like scoops of teaspoon. Let the chendol form in ice water, then drain it.

Assemble a cup of ice chendol:

1 tablespoon of fermented black glutinous rice

1-2 pieces of fermented cassava     

2-3 tablespoon of coconut milk. Use fresh one if possible, and don't heat it. Coconut milk will produce bad cholesterol and fat after you boil it.  

1 tablespoon of palm sugar syrup

Ice cubes

Chendol

Chocolate Macaroon

Ingredients:

      37g Ground Almond

      3g Cocoa powder

      40g Icing sugar (A)

      30g Egg white

      40g Icing sugar (B)

Chocolate Fillings:

1 tablespoon of whipping cream (heat it in microwave for about 30 secs), then add semi sweet chocolate chips (about 3-4 tablespoons). I don't have the exact measurement for this. If you think it's too thick, you may add more whipping cream, or vice versa. Make sure the mixture is not too dilute, and not too viscous, so that you can pipe it easily later.

Procedures:

1. Sieve and mix ground almond, cocoa powder, and icing sugar (A). Put aside.

2. Beat egg white with icing sugar (B) until stiff. Then fold in the ground almond mixture (don't mix all powder one at a time, divide in to 3-4 mixtures).

3. Using piping bag with a 1 cm nozzle, fill with macaron mixture. Pipe on a baking sheet placed on a baking pan. Tap the baking pan few times to break any air bubbles, then leave it to dry for about 1 hour. The surface of the macaron will become smooth and shiny.

4. Preheat oven at 160 degree Celsius for 15 mins, then turn the temperature down to 150 degree C, bake the macaron for 3 mins, then turn the temp. down to 125 degree C and bake for 3-5 mins. You would see that the macarons will start to form skirt (foot), then turn the temperature down to 100 degree C and bake for another 5 mins.

5. Take out from oven, and turn the macaron shell so that the flat surface is facing up, then pipe the filling on top, and sandwich it with another shell. 

6. You may eat it directly or store them in an air tight container and keep it in the refrigerator.