Ingredients

  • Serves 8 people
  • 150 g gula melaka 

  • 200 ml coconut milk 

  • 30 g rice flour 

  • 10 g tapioca flour  

  • 10 g mung bean flour 

  • 1 tsp pandan extract  

  • 12 pandan leaves (2 knotted, 6 cut into 2cm segments, 4 knotted)

  • 2 tbsp brown sugar  

  • ½ + 1 tsp salt 

  • 1 ½ + 1 cups water   

  • 10 tbsp kidney beans

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Recipe Courtesy of
Asian Food Network

Cendol

In 2019, CNN named Cendol one of the top 50 world’s best dessert and within reason –it is that good! A mountain of crushed ice soaked in coconut milk infused with pandan, and palm sugar (known as Gula Melaka in Southeast Asia), with a pile of ingredients that add to its colour and texture, such as the green rice flour jelly and kidney beans. Here we have a cute adaptation of Cendol, in jelly form!
  • Medium
  • 15 min
  • 60 min
  • 15 min
  • 6 steps
  • 11 Ingredients
  • Medium
  • 6 steps
  • 11 Ingredients
  • 15 min
  • 60 min
  • 15 min

Instructions

  1. Make pandan juice

    • In a blender, blend 6 pandan leaves and 1½ cup water until fine, then strain and set aside pandan juice.


  2. Make flavoured coconut milk

    • In a pot, boil coconut milk, ½ tsp salt, 4 knotted pandan leaves. Once the liquid starts to boil, turn off the heat to let it cool. Set aside flavoured coconut milk.


  3. Melt gula melaka

    • In a separate pot on medium heat, mix gula melaka, 1 tsp salt, 2 knotted pandan leaves, 1 cup water and 2 tbsp brown sugar until gula melaka melts and slightly thickens. 
    • Once thickens, set aside gula melaka syrup for cooling.

    Do not expect gula melaka syrup to thicken much during cooking. Once cooled, the syrup will thicken further.

    Melt gula melaka


  4. Prepare cendol jelly batter

    • In a pan, add rice flour, tapioca flour, mung bean flour, strained pandan juice and 1 tsp pandan extract. 
    • Mix well, then transfer batter to a stove and use medium heat to cook the batter. Use a spoon and mix well.

    Use alkaline water in cendol batter for jelly with a bite

    Prepare cendol jelly batter


  5. Make cendol jelly

    • Prepare a large bowl of cold water to cool down the batter
    • Once the batter has turned into a thick paste, take it off the heat and place into a plastic piping bag with a very small tip (depending on preference of thickness for the cendol jellies).
    • Pipe directly into cold water to create small cendol jellies. Leave it in the cold water to firm up.

    To make the cendol jellies, you can also use a squeeze bottle with a finetip or a strainer

    Make cendol jelly


  6. Assemble and serve

    • To serve, add some cendol jelly and kidney beans to a tall glass or small bowl and top with lots of shaved ice.
    • Drizzle gula melaka syrup and coconut milk to finish.


Garnish and Serve!

Cendol is best served cold, immediately after preparation.

Garnish and Serve!

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Ingredients
  • Serves 8 people
  • 150 g gula melaka 

  • 200 ml coconut milk 

  • 30 g rice flour 

  • 10 g tapioca flour  

  • 10 g mung bean flour 

  • 1 tsp pandan extract  

  • 12 pandan leaves (2 knotted, 6 cut into 2cm segments, 4 knotted)

  • 2 tbsp brown sugar  

  • ½ + 1 tsp salt 

  • 1 ½ + 1 cups water   

  • 10 tbsp kidney beans

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