Description
Delicious Cendol is a traditional Southeast Asian dessert made from green rice flour jelly, creamy coconut milk, and sweet palm sugar syrup. This refreshing and sweet treat is perfect to beat the heat on a hot day, offering a delightful mix of chewy textures and rich flavors.
Ingredients
Scale
Cendol Jelly
- 100 grams mung bean starch
- 50 grams tapioca starch
- 50 grams rice flour
- 200 ml water
- 1 teaspoon pandan extract
Coconut Milk Mixture
- 400 ml coconut milk
- 100 ml water
- 1 pinch salt
- 50 grams granulated sugar
- 1 tablespoon tapioca starch (for slurry)
- 2 tablespoons water (for slurry)
Palm Sugar Syrup
- 100 grams palm sugar
- 250 ml water
Instructions
- Prepare the Cendol Mixture: In a medium saucepan, combine mung bean starch, tapioca starch, rice flour, and 200 ml water until fully blended. Add 1 teaspoon pandan extract and stir thoroughly to incorporate the flavor evenly.
- Cook the Mixture: Heat the blended mixture over medium-high heat, stirring continuously. Bring it to a boil and observe as small dark translucent pieces begin to rise, which should take about 2-3 minutes. Then reduce the heat to low and continue stirring until the mixture thickens and bubbles, approximately another 3 minutes.
- Form the Cendol Noodles: Quickly use a potato ricer on the largest setting. Pour a few scoops of the thickened mixture into the ricer and gently squeeze the green jelly strands into a bowl of ice water. This process shapes the distinct cendol noodles.
- Cool and Separate Noodles: After squeezing, use your fingers to separate the noodles and let them soak in the ice water for about 10 minutes. Then drain and transfer the cendol noodles to a medium bowl, setting aside.
- Make Tapioca Slurry: In a small bowl, mix 1 tablespoon tapioca starch with 2 tablespoons water and stir until smooth and well combined. This slurry will help thicken the coconut milk mixture.
- Prepare the Coconut Milk Mixture: In a medium saucepan, add the tapioca slurry, 400 ml coconut milk, 100 ml water, a pinch of salt, and 50 grams granulated sugar. Mix well and heat over medium-high heat, stirring continuously until the mixture thickens. Remove from heat and let it cool.
- Make Palm Sugar Syrup: In a small saucepan, combine 100 grams palm sugar with 250 ml water. Heat gently until the sugar dissolves completely. Allow the syrup to cool before use.
- Assemble and Serve: In a tall glass, layer ½ cup of cendol noodles, 2 to 3 tablespoons of palm sugar syrup, and ½ cup of the thickened coconut milk mixture over crushed or shaved ice. Mix gently to combine and enjoy this refreshing dessert.
Notes
- Using a potato ricer is key to forming the delicate cendol noodles. If unavailable, piping the mixture through a sieve or perforated spoon can be an alternative.
- The pandan extract adds a characteristic aroma and green color; fresh pandan leaves can be used if available.
- Adjust the sweetness of the palm sugar syrup and coconut milk mixture to your preference.
- Serve immediately after assembling to enjoy the refreshing texture of the ice and jelly.
- This recipe serves 4, perfect for sharing on a warm day.
