Cendol

Name: Cendol
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 100g Rice Flour; 25g Mung Bean Starch; 8 Pandan Leaves, for pandan juice; 200ml Water, for blending pandan leaves to make pandan juice; 300ml Water; 1/2 tsp Lye Water; 1/4 tsp Fine Salt; 200g Gula Melaka, chopped; 150ml Water; 1 Pandan Leaf; 400ml Coconut Milk, thick; 100ml Water; 1/4 tsp Fine Salt; 1 Pandan Leaf; 4 cups Shaved Ice

Cendol is a refreshingly sweet Southeast Asian dessert of soft, emerald-green rice-flour noodles bathed in creamy coconut milk and sticky palm sugar syrup. Fragrant with pandan and coolened over crushed ice, each spoonful balances silky, slightly chewy cendol with rich gula melaka and velvety coconut for a truly tropical treat. It’s simple to make at home and perfect on a hot day.

Cendol is a refreshingly sweet Southeast Asian dessert of soft, emerald-green rice-flour noodles bathed in creamy coconut milk and... Show more

Traditional Malaysian Recipe

Health Grade

D- · Occasional

Rating

4.2

Time

40 min

Price

0,78 €

Calories

338 kcal

vegan

low calorie

gluten free

low fat

kid friendly

comfort food

Method

Blend pandan juice

Blend the Pandan Leaf with 200 ml of Water in a blender until the liquid is bright green and very smooth. Strain it through a fine sieve, pressing on the leaves to extract as much juice as you can; you should end up with about 200 ml of pandan juice.

Mix the batter

In a saucepan, whisk the Rice Flour, Mung Bean Starch, the remaining 300 ml of water, the pandan juice, Lye Water, and Fine Salt until completely smooth. Keep scraping the sides and bottom so no dry flour hides at the edges.

Cook the cendol

Set the saucepan over medium heat and stir constantly, scraping the bottom so the flour does not catch. Cook for 8–10 minutes until the mixture becomes thick, glossy, and starts to pull away from the sides of the pan. Working quickly, press the hot batter through a colander with large holes into a bowl of ice-cold water, then let the strands sit for 5 minutes so they firm up.

Drain the strands

Lift the cendol strands out of the cold water and let them drain in a sieve or colander. Shake off the excess water gently so the strands stay springy and do not water down the dessert.

Chop gula melaka

Use a sharp knife to chop the Gula Melaka into small, even pieces so it melts more easily in the syrup.

Simmer syrup

In a small saucepan, combine the chopped gula melaka, 150 ml of water, and the Pandan Leaf. Bring it to a gentle boil, then lower the heat and simmer for 8–10 minutes, stirring occasionally, until the sugar dissolves into a dark, glossy syrup. Remove the pandan leaf and keep the syrup warm.

Warm coconut milk

In another small saucepan, gently heat the Coconut Milk with 100 ml of water, Fine Salt, and the Pandan Leaf over low heat for 3–5 minutes, just until steaming and fragrant. Stir often and do not let it boil hard, or the coconut milk can split. Remove the pandan leaf and set the coconut milk aside.

Assemble bowls

Divide the cendol strands among 4 serving glasses or bowls. Spoon over the palm sugar syrup, pour on the warm coconut milk, and finish with a generous mound of Shaved Ice. Serve right away so the ice stays fluffy and the cendol keeps its chewy bite.