Topic: Chef Clarence - Recipe of Cendol


joannelsl    -- 06-28-2003 @ 2:08 AM
  Chef Clarence,

I apologise for I have taken so long to get this recipe out. I actually did quite a number of "experiemnts" to find out a suitable method to prepare Cendol. I have tried using only green bean flour alone, green bean flour mixed with rice flour, geen bean flour mixed with tapioca flour and the difference with and without the additional of alkaline water. I also tried the recipe out a few times, to find out the right water amount to use.

After all those trials, I still find using green bean flour alone, instead of mixing with other flours, resulted in the texture that is close to the cendol that I can normally find in this country.

I am working on a cendol pudding recipe. Not sure if anyone is interested in this.

This recipe can be found in my website.

Regards,
Jo
http://jodelibakery.netfirms.com/


jcheng    -- 07-03-2003 @ 2:16 PM
  Hi Jo,

Yes!  I am interested in the chendol pudding recipe, if you have it available.  Please post it on your website when you are ready to do so.

Also, I wanted to thank you for all your effort on your website.  I discovered your website about 1.5 months ago and I have noticed that you update it very regularly.  I am always pleasantly surprised by all the recipes available, as they are what I have always wanted.

Thank you.
JCheng


chefclarence    -- 07-03-2003 @ 8:00 PM
  Hi Jo
Thank you for the cendol recipe, I tried it and it
worked really well. Just curious that there are
two different brands of hoenkwee flour, both about
the same size 199-125gm. imported from Indonesia.
One brand retails for US045 while another US$2.00.
There is no description in English(Only in Indonesian/
Malaysian)so I have no idea what makes the different.
Is it possible to use regular pea flour instead? Also
I found some canned pandan juice in 400 ml. size, works
well with your recipe but the flavor is inferior compare fresh pandan leaf. I pass the cooked cendol
through potato ricer and they come out in emerald
spaghetti, very interesting in appearance.
Thanks again.
Clarence

Buon Appetito


joannelsl    -- 07-03-2003 @ 9:49 PM
  Hi jcheng,

I have no cendol with me at the moment and lazy to them my own. Not really good huh? So, I may make the cendol pudding/jelly some other time. I will post a notice here once I made it.

I am glad that you like my website. It is always a pleasure to know that my work is being valued. Thank you for very much, jcheng. I saw the same name on Makansutra.com. You go there always too?

Yeah, I update my website whenever I tried out and had made sure that a recipe works. So, you can tell exactly when I tried out a recipe by seeing the update table. I tried a few recipes this week but I was not wsatisfy with the result. So, I did not post them on. Not really productive, hehe.   Playful


joannelsl    -- 07-03-2003 @ 9:57 PM
  Chef Clarence,

I thought you did not see my post on Diana's Forum. Finally I saw your reply, happy about it.

The Hoen Kwee flour sold in Malaysia is in 80g pack. So, I have no idea on the difference between the two types of flour you were referring to. Sorry that I can't really help.

I always prefer using fresh pandan juice cos I can get pandan leaves easily here in Malaysia. The green colour of cendol that you see on my photo, I actually did not add any colouring. Nice huh? The cendol sold in supermarkets are darker in colour actually.

How does a potato ricer look like. Can show me the photo of this utensil? Thanks.

Regards,
Jo
http://jodelibakery.netfirms.com/


jcheng    -- 07-07-2003 @ 9:24 AM
  Hi Joanne,

Yes, I am the same person in Makansutra.  I have seen your name there as well.  It's so much more convenient to use the same username so that I don't get confused.

I really like your website also because your recipes are truly "Tried and Tested".  You have obviously gone through a lot of time and effort to test your recipes and to take photos and all.  I envy your ability to find so much time to cook.  Now, if only I have some time to try your recipes too.....

Well, I look forward to your next updates.  Happy Baking!

P.S.  Are you interested in baking only?  What about other local delicacies - would you be testing and posting those recipes too?


joannelsl    -- 07-07-2003 @ 5:46 PM
  Hi jcheng,

It must be another joanne in Makansutra. I visited that Forum but have never left any message before.

Yes, you are right. I spend a lot of time on baking. I think it is the satisfaction I gain from every product I made that keep me going. Also, encouragement from some guests, including yourself, provide me the driving force to keep on trying on new recipes.

Actually, I am not a full time home maker. I can only make use of the time I have at night to work on my baking. I like to plan my schedule at least one week ahead or else I won't be able to bake anything. Recipes like breads and buns really take a lot of preparation time.

Although my webpage is called "Jo's Deli Bakery", I am interested in local delicacies like nyonya and malay kuih, and chinese pastries, dim sum, pao etc. Some recipes need a lot of preparation time but I will definitely give them a try in the near future. Any recipe in particular that you would like to see?


jcheng    -- 08-05-2003 @ 1:57 PM
  Hi Joanne,

Thank you for the reply.  Any local recipes would be good.  I am in the US and crave local delicacies.

I like all sorts of local cuisine, especially the nonya kuehs, which I am not too successful in.  I once tried a nonya kueh lapis (nine-layer rainbow kueh, not the Indonesian baked lapis kind) recipe, but as I did not have a weighing scale, I tried to convert it to cups and the result was not good.

Anyway, I really appreciate all the effort you put into your website.  By the way, I noticed that you have a Indonesian kueh lapis photo on your website, but the recipe is nota available yet.  I guess you will post it at a later time?


joannelsl    -- 08-05-2003 @ 9:44 PM
  Hi jcheng,

How are you?

I managed to try some local kuih lately, e.g. nyonya kuih lapis, indonesian kuih lapis, pineapple tarts etc. I did post the recipe of nyonya kuih lapis on my website but the ingredients are in weight. If you need then to be converted into cups, just let me know. I will do it for you. The address is as follow:

http://www.jodelibakery.netfirms.com/SAE/pandan%20coconut%20kuih%20lapis/pandan%20coconut%20kuih%20lapis.htm

I think I have not mastered the layering part of the Indonesian Kuih Lapis, that's why I did not post the recipe on my website. I may try the recipe again later, probably after August cos I am actually busy preparing the special edition of my website on Mooncakes now. Will let you know here when I publish the recipe of Indonesian Kuih Lapis. Smile


Diana's Desserts Forum : http://www.dianasdesserts.com/website/forum
Topic: http://www.dianasdesserts.com/website/forum/viewmessages.cfm?Forum=8&Topic=88