Name: Cendol
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 leaves Fresh Pandan Leaves (chopped); 1 cup Water (for pandan juice); 0.5 cup Rice Flour; 2 tbsp Mung Bean Flour (Hoon Kueh); 0.25 tsp Salt; 1 cup Gula Melaka (Palm Sugar); 2 cups Coconut Milk (chilled); 4 cups Shaved Ice

"Cendol is a quintessential Southeast Asian icy treat featuring emerald-green rice flour jelly droplets infused with fragrant pandan. Served in a chilled bath of silky coconut milk and sweetened with smoky palm sugar syrup, it is the perfect antidote to a humid day."

Ingredients

Qty	Item
10 leaves 10 pieces	Fresh Pandan Leaves (chopped)
1 cup 250 ml	Water (for pandan juice)
0.5 cup 60 g	Rice Flour
2 tbsp 20 g	Mung Bean Flour (Hoon Kueh)
0.25 tsp 1 g	Salt
1 cup 200 g	Gula Melaka (Palm Sugar)
2 cups 500 ml	Coconut Milk (chilled)
4 cups 1 kg	Shaved Ice

How to Make Cendol

Prepare the pandan juice by blending 10 pandan leaves with 250ml water; strain through a fine mesh or muslin cloth into a bowl.

In a medium saucepan, whisk together the pandan juice, rice flour, mung bean flour, and a pinch of salt until smooth.

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon. The liquid will thicken into a translucent, glossy green paste. This should take about 10-15 minutes.

Prepare a large bowl of iced water. While the pandan paste is still hot, press it through a cendol mold or a colander with large holes, letting the droplets fall directly into the ice water. Let them sit for 10 minutes to firm up.

Make the syrup by simmering the Gula Melaka with 1/2 cup of water in a small pot until completely dissolved and slightly thickened. Strain and let cool.

To assemble, place a generous portion of shaved ice into a serving bowl or glass. Spoon the green cendol jellies over the ice.

Drizzle with the cooled Gula Melaka syrup and pour over the chilled coconut milk. Serve immediately.

·
Use fresh pandan leaves rather than extract for the most authentic aroma and natural green hue.
·
If the jelly paste is too thick to press, add a tablespoon of hot water and stir quickly before pressing.
·
For the best flavor, use fresh coconut milk and a high-quality dark Gula Melaka which has a deeper, smoky caramel taste.
·
Traditional additions include cooked red beans or creamed corn for extra texture and sweetness.

Frequently Asked Questions

What can I use if I don't have a cendol press?

A stainless steel colander or a slotted spoon with large round holes works perfectly as a substitute.

Can I store the cendol jellies?

Yes, you can keep the jellies in a container filled with water in the refrigerator for up to 2 days.

Is Cendol vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free as it uses rice flour and coconut milk.

Why is my jelly too soft?

The jelly may be too soft if it wasn't cooked long enough to achieve a translucent paste or if the mung bean flour ratio was too low.

Step-by-Step Visual Guide

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