MICHELLES ATELIER: CENDOL IS MY FAVORITE DESSERT #FarMoreSingapore

It is true! I am on a SINGAPOREAN SEA FOOD DIET, when I ~~SEA~~ SEE IT, I EAT IT and I do not SHARE!

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SINGAPORE is a diverse country, with its many languages, religions, cultures and variety in food. FOOD ah! Singaporeans believe dining is the country's national pastime. The diversity of food is a representation of the country's multiculturalism. The food in Singapore particularly reflects the Chinese, Malay and Indian food which is clearly defined, however, there is further hybridization of the food wherein two cuisines are mixed to invent a new dish. This globalization phenomenon on the cuisine of Singapore proves to be a significant tourist attraction.

I liked to be called a foodie and in the food I love dessert, and I would anytime of the day pick desserts over savory meals. One of my favorite Singaporean desserts is the CENDOL pronounced as"ess-chen-doll". It is a quintessential dessert, even found in the tiniest lanes down Singapore. It is a refreshing dessert almost comparable to our INDIAN FALOODA, but very distinct in taste. Oh! YUM...

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Making Cendol at home is very simple. My boyfriend had made this for me after he was back from his vacation to Singapore and cendol made it to the top of my favorite dessert list ever since.

Here is my recipe.

All you need

- 1 cup of rice flour

- 4 cups of plain water

- Green food color

- 2 cups of coconut milk

- 1 can of evaporated milk

- 500 grams of ground brown sugar

- Pandan essence

- Ice

Method

-Pour some water into a large bowl and add plenty of ice.

-Pour another 4 cups of water into a saucepan and bring to a simmer. Slowly add the rice flour, stirring constantly.

-Add the green food coloring.

-Once the mixture is thick and paste-like, stir in the pandan essence and remove from the heat.

-Push the paste through the holes of a colander directly into the ice bath to form short noodles. The noodles will harden in the water and can remain there for a while.

-Add some brown sugar and stir it in a small amount of hot water to make a dark syrup.

-Shave or crush some more ice.

To serve, layer the ingredients in a tall glass, starting with the cendol noodles, then pour in some coconut milk and evaporated milk, lots of shaved ice and drizzle with a little brown sugar syrup. Serve with a long spoon and straw.