DessertBeverage

Cendol

Name: Cendol
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: indonesian, southeast_asian
Ingredients: 100 g rice flour; 25 g tapioca starch; 3 pcs pandan leaf knotted; 400 ml water; 0.5 tsp green food coloring (optional); 1 cup ice water; 2 cup ice cubes; 400 ml coconut milk full-fat; 0.25 tsp salt; 150 g coconut sugar; 100 ml water; 1 pcs pandan leaf knotted; 4 cup shaved ice

This refreshing Southeast Asian dessert features vibrant green pandan-flavored jelly strands served in a creamy coconut milk base. It's sweetened with rich palm sugar syrup and is perfect for a warm day.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 486 kcal

Mise en place

Ingredients

cendol jelly

100 grice flour
25 gtapioca starch
3 pcspandan leaf, knotted
400 mlwater
0.5 tspgreen food coloring(optional)
1 cupice water
2 cupice cubes

coconut milk base

400 mlcoconut milk, full-fat
0.25 tspsalt

palm sugar syrup

150 gcoconut sugar
100 mlwater
1 pcspandan leaf, knotted

serving

4 cupshaved ice

Equipment

saucepan · cendol press · large bowl · colander · whisk

The method

Step by step

1
Prepare the palm sugar syrup by combining the coconut sugar, water, and pandan leaf in a small saucepan.
About 2 min
2
Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
About 5 min
3
Remove from heat and let it cool completely. Discard the pandan leaf once cooled.
About 10 min
4
In a separate saucepan, whisk together the rice flour, tapioca starch, water, and knotted pandan leaves for the cendol jelly.
About 2 min
5
Cook over medium-low heat, stirring constantly, until the mixture thickens into a translucent, sticky paste.
About 10 min
Cook’s note: Stirring constantly prevents lumps from forming.
6
If using, stir in the green food coloring until fully incorporated.
About 1 min
Cook’s note: Start with a small amount and add more for a brighter green color.
7
Prepare a large bowl with ice water and ice cubes.
About 1 min
8
Press the warm cendol mixture through a cendol press or a colander with large holes directly into the prepared ice water.
About 5 min
Cook’s note: Working quickly ensures the jelly strands form properly before cooling.
9
Let the cendol strands set in the ice water for at least 15 minutes.
About 15 min
Cook’s note: This helps them firm up and maintain their shape.
10
While the cendol sets, prepare the coconut milk base by gently heating the coconut milk and salt in a small saucepan until warm, but not boiling.
About 5 min
Cook’s note: Heating it gently helps the flavors meld and prevents separation.
11
Drain the cendol strands from the ice water and set aside.
About 1 min
12
To serve, place a generous amount of shaved ice into individual serving bowls or glasses.
About 1 min
13
Add the prepared cendol jelly strands over the shaved ice.
About 1 min
14
Pour the warm coconut milk over the cendol and ice.
About 1 min
15
Drizzle generously with the cooled palm sugar syrup.
About 1 min
Cook’s note: Adjust the amount of syrup to your preferred sweetness.

Per serving

Nutrition

71%Score

Calories: 486.1kcal
Protein: 3.9g
Carbs: 67g
Fat: 27.4g
Fibre: 3.1g
Sugar: 35.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store components separately in airtight containers in the refrigerator.

Reheating

The coconut milk base can be gently warmed; cendol and syrup are served cold.