📝 About This Recipe
Cendol is a beloved Southeast Asian icy treat that captures the essence of tropical indulgence with its vibrant green pandan jelly 'worms,' rich coconut milk, and smoky palm sugar syrup. Originating from the coastal regions of Malaysia and Indonesia, this dessert offers a cooling contrast of textures—from the silky, pandan-infused jelly to the crunch of shaved ice. It is a harmonious balance of salty-sweet creaminess and floral aromatics that makes it the ultimate refreshment for a humid afternoon.
🥗 Ingredients
Pandan Jelly Noodles
- 10-12 pieces Pandan Leaves (fresh, washed and cut into small pieces)
- 2 cups Water (for blending with pandan leaves)
- 50 grams Mung Bean Starch (Hoon Kueh Flour) (provides the signature bouncy texture)
- 30 grams Rice Flour
- 1 tablespoon Tapioca Flour (for extra chewiness)
- 1/2 teaspoon Alkaline Water (Lye Water) (optional, for firmer texture)
- 1/4 teaspoon Salt
Gula Melaka (Palm Sugar) Syrup
- 200 grams Gula Melaka (Dark Palm Sugar) (chopped or shaved)
- 1/2 cup Water
- 1 piece Pandan Leaf (knotted)
Coconut Milk Base
- 500 ml Fresh Coconut Milk (high quality or canned 'first press' cream)
- 1/2 teaspoon Salt (essential to balance the sweetness)
Assembly and Toppings
- 4-6 cups Shaved Ice (finely crushed or shaved using a machine)
- 1/2 cup Cooked Red Beans (sweetened kidney beans or adzuki beans)
- 1/4 cup Creamed Corn (optional, for authentic Malaysian style)
👨🍳 Instructions
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1
Prepare the pandan extract by blending the cut pandan leaves with 2 cups of water. Strain through a fine-mesh sieve or cheesecloth to collect the vibrant green juice, discarding the pulp.
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2
In a heavy-bottomed saucepan, whisk together the mung bean starch, rice flour, tapioca flour, salt, alkaline water, and the fresh pandan juice until completely smooth.
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3
Place the saucepan over medium-low heat. Stir constantly with a wooden spoon or spatula to prevent lumps. The mixture will slowly thicken and turn from opaque to a translucent, dark forest green.
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4
Once the paste is thick, glossy, and starts to 'pop' (bubbling heavily), cook for another 2 minutes to ensure the starches are fully hydrated. The texture should be like a thick custard.
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5
Prepare a large bowl filled with ice-cold water. Place a cendol press (or a colander with large round holes) over the bowl.
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6
While the paste is still hot, spoon it into the press. Use a spatula to push the paste through the holes so it drops into the ice water, forming short, noodle-like strands. Let them sit in the cold water for 10 minutes to firm up.
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7
For the syrup: Combine chopped Gula Melaka, water, and the knotted pandan leaf in a small pot. Simmer over medium heat until the sugar dissolves and the syrup thickens slightly to a maple syrup consistency. Strain and cool.
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8
For the coconut base: In a separate pot, lightly heat the coconut milk with 1/2 teaspoon of salt just until it begins to simmer (do not boil vigorously or it may separate). Remove from heat and chill thoroughly.
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9
To assemble, drain the green jelly strands from the ice water.
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10
In a tall glass or bowl, add 2 tablespoons of the Gula Melaka syrup at the bottom. Add a generous scoop of the green pandan jelly and a spoonful of red beans.
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11
Pack the glass with finely shaved ice, forming a mound on top.
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12
Pour the chilled, salted coconut milk over the ice. The milk will seep down, creating a beautiful marbled effect with the dark syrup.
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13
Drizzle an extra teaspoon of palm sugar syrup over the top of the ice for visual appeal and serve immediately with a long spoon and a wide straw.
💡 Chef's Tips
Always use real Gula Melaka (palm sugar) rather than brown sugar; the smoky, butterscotch depth is irreplaceable. If you don't have a cendol press, a potato ricer or a sturdy piping bag with a round tip works perfectly. Ensure the coconut milk is salted; the saltiness is what makes the sweetness of the syrup truly pop. Fresh pandan leaves are superior to bottled extract, providing a natural floral aroma and a more vibrant green color. Don't skip the ice water bath for the jelly, as the rapid cooling is what creates the perfect 'bouncy' bite.
🍽️ Serving Suggestions
Serve alongside spicy Malaysian Satay to cool the palate after the heat. Pair with a plate of Fried Bananas (Pisang Goreng) for a decadent afternoon tea. Add a scoop of Durian flesh on top for the ultimate 'King of Fruits' Cendol experience. Serve in chilled copper bowls to keep the shaved ice from melting too quickly in hot weather. For a modern twist, add a shot of espresso to create a 'Cendol Latte' dessert.