Cendol is a famous cold dessert in countries such as Malaysia, Indonesia, Thailand, and Singapore. It is consists of small, starchy green pandan-flavoured strands with palm sugar syrup and coconut milk. The term ‘cendol’ refers to green strands that are made with flour and have a jelly-like texture.
There are many varieties of cendol based on its topping. For example, there is Durian Cendol which is a popular street dessert among Malaysians. Besides that, Cendol can also be added with pulut (sticky rice), banana, mango, jackfruits, and other local fruits.
A bowl of Cendol commonly consists of cendol, kidney beans, creamed corn, coconut milk, and sweetened with palm sugar. These desserts are served chilled, either by using an ice cube or ice shaving.
Enjoy the rich creamy dessert during hot weather with this recipe.
Ingredients (4 servings):
(For cendol strands)
- 5 tbsp of glutinous rice
- 1 tbsp of tapioca flour
- 4 tbsp of rice flour
- ½ tsp of salt
- 2 tbsp of sugar
- 350ml of water
- ½ tsp of pandan essence
- In a pot, boil the water and pandan extract on medium heat. Add the green bean flour, tapioca flour and rice flour gradually into the pot. Stir the mixture together with a spoon. Make sure the flour is smooth, evenly mixed and not clumped together.
- Reduce to low heat and stir the mixture occasionally for about 10-15 minutes. The water will slowly evaporate and the mixture becomes like a thick paste and is glossy. Turn off the heat.
- Next, prepare a bowl of water with one cup of ice cubes. Place the warm mixture into a plastic bag and push it to one side then snip off the tip. Squeeze the mixture so it becomes a strand and drops into the bowl of cold water.
- Strain the cendol and keep it aside.
Cendol can be prepared in a large batch and kept in the refrigerator. Next, let’s assemble this cold dessert.
- 200g of gula Melaka (palm sugar)
- 1 tsp of pandan extract
- 100ml of water
- 3 cups of coconut milk
- 2 cups of ice cubes
- Creamed corn (optional)
- Kidney beans (optional)
- ½ tsp of salt
- In a pot on low heat, dissolve the palm sugar with a bit of water and pandan extract. Keep it aside.
- Mix coconut milk, water and salt together. Set it aside.
- Assemble the cendol in a glass or mug by adding a few tablespoons of cendol, creamed corn, kidney beans and other local fruits according to your preferences. Add a few tablespoons of palm sugar syrup and adjust it to the desired sweetness. Lastly, add coconut milk and ice cubes to enjoy this creamy dessert.