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
| Do not expect gula melaka syrup to thicken much during cooking. Once cooled, the syrup will thicken further.
| Use alkaline water in cendol batter for jelly with a bite
| To make the cendol jellies, you can also use a squeeze bottle with a finetip or a strainer
Cendol is best served cold, immediately after preparation.