📝 About This Recipe
Transport your senses to the vibrant streets of Java with Es Cendol, Indonesia’s most beloved icy treat. This exquisite beverage features silky, pandan-infused rice flour droplets nestled in a bath of creamy coconut milk and deeply aromatic palm sugar syrup. It is a masterclass in textural contrast and tropical flavors, offering a cooling respite that is simultaneously sweet, salty, and earthy.
🥗 Ingredients
The Cendol Jelly (Green Droplets)
- 100 grams Rice flour (provides the structure)
- 50 grams Mung bean starch (Hunkwe flour) (gives a bouncy, translucent texture)
- 100 ml Pandan leaf extract (freshly blended and strained pandan leaves)
- 500 ml Water
- 1/2 teaspoon Salt
- 1 teaspoon Whiting water (Air Kapur Sirih) (optional, for a firmer, snappier texture)
Palm Sugar Syrup (Juruh)
- 250 grams Indonesian Palm Sugar (Gula Jawa) (finely chopped; use dark variety for best flavor)
- 200 ml Water
- 2 pieces Pandan leaf (tied into a knot)
- 1/4 teaspoon Salt
Coconut Milk Base
- 500 ml Thick coconut milk (fresh is best, or high-quality canned)
- 1 piece Pandan leaf (tied into a knot)
- 1/2 teaspoon Salt (crucial to balance the sweetness)
Assembly and Toppings
- 4 cups Crushed ice (shaved ice is even better)
- 5 pieces Jackfruit (sliced into thin strips for garnish)
👨🍳 Instructions
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1
Start by preparing the palm sugar syrup: Combine chopped palm sugar, 200ml water, salt, and knotted pandan leaves in a small saucepan.
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2
Simmer the syrup over medium heat until the sugar is fully dissolved and the liquid thickens slightly into a glossy syrup. Strain and set aside to cool completely.
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3
Prepare the coconut milk: In another saucepan, combine the coconut milk, salt, and a pandan leaf. Bring to a gentle simmer over low heat, stirring constantly to prevent the milk from curdling. Once it reaches a simmer, remove from heat and let cool.
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4
Prepare the Cendol batter: In a medium bowl, whisk together the rice flour, mung bean starch, and salt.
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5
Slowly pour the pandan extract, water, and whiting water (if using) into the flour mixture, whisking continuously until you have a smooth, green liquid without lumps.
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6
Pour the green batter into a heavy-bottomed pot. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula.
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7
The mixture will begin to thicken and turn translucent. Continue stirring vigorously for about 10-15 minutes until it becomes a thick, glossy, and heavy paste.
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8
Prepare a large bowl filled with cold water and ice cubes. This is where the 'droplets' will set.
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9
Position a cendol press or a perforated ladle over the ice water bowl. While the paste is still hot, spoon it into the press and push it through the holes so the paste falls into the cold water as small droplets.
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10
Allow the cendol droplets to sit in the ice water for at least 15 minutes to firm up. Once firm, drain the water and keep the cendol submerged in a little fresh cold water until ready to serve.
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11
To assemble: Take a tall glass and pour 3-4 tablespoons of the palm sugar syrup at the bottom.
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12
Add a generous scoop of the green cendol droplets on top of the syrup.
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13
Fill the glass with crushed or shaved ice, then pour the salted coconut milk over the ice.
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14
Garnish with sliced jackfruit for an extra burst of tropical flavor and serve immediately with a long spoon and a wide straw.
💡 Chef's Tips
Always use real Indonesian Palm Sugar (Gula Jawa) for that deep, butterscotch-like flavor; regular brown sugar won't provide the same complexity. If you don't have a cendol press, a steamer basket with large holes or a coarse colander works perfectly. Ensure the cendol paste is cooked until it is completely translucent; if it's still opaque, the droplets will taste floury and fall apart. Don't skip the salt in the coconut milk—it provides the essential 'savory' contrast to the sweet syrup that defines a truly authentic Es Cendol. Fresh pandan juice made from blended leaves is vastly superior to store-bought extracts in both color and aroma.
🍽️ Serving Suggestions
Serve as a refreshing dessert following a spicy meal like Beef Rendang or Ayam Bakar. Add a spoonful of fermented cassava (Tape Singkong) for a traditional tangy twist. For a modern 'Es Durian' variation, top the drink with a scoop of fresh durian flesh. Pair with light Indonesian snacks like Pisang Goreng (fried bananas) for the perfect afternoon tea. Serve in a wide glass bowl instead of a tall glass if you prefer to eat it like a cold soup dessert.