Ingredients

  • Serves 3 people
  • 50 g of tapioca starch / sago starch

  • 125 g of rice flour

  • 450 ml of water

  • 75 ml of suji leaf water or pandan leaf juice from 10-12 leaves (or mix both suji & pandan leaves)

  • ½ tsp salt

  • 2 tbsp lye water

  • ice cubes for cooling the dawet jelly

  • 500 ml coconut milk 

  • 200 g of gula jawa / palm sugar / brown sugar

  • 7 pieces of jackfruit (cut into 1x1 cm pieces)

  • fermented cassava or durian (optional) 

  • shaved ice

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Recipe Courtesy of
Yuda Bustara

Indonesian Cendol (Es Dawet)

Es Dawet or Indonesian cendol, is a typical Javanese dessert made from rice flour or glutinous rice flour, served with shaved ice, brown sugar and coconut milk. It is a common Southeast Asian dessert. This is my recipe to replicate the Javanese style cendol, which is very simple to make. I’ve come to realize that different countries have slight adjustments to the topping but the base concept is the same. Malaysian Cendol typically has more colourful topping options like creamed corn, durian, red bean, palm seed/attap chee, ground nuts, grass jelly or even ice cream. Meanwhile Singapore Cendol is commonly served with red beans/kidney beans and gula melaka syrup. Here, I’ll be creating a healthy cendol, replacing the coconut milk with low fat milk, replacing the sugar syrup with honey and adding some nutritious toppings like aloe vera, chia seeds, avocado and pomegranate for a pop of color.
  • Easy
  • 20 min
  • 20 min
  • 10 min
  • 3 steps
  • 12 Ingredients
  • Easy
  • 3 steps
  • 12 Ingredients
  • 20 min
  • 20 min
  • 10 min

Instructions

  1. Make gula jawa syrup

    • To make Gula Jawa syrup, cook Javanese sugar in water until the sugar has dissolved and thickened. 
    • Add chopped jackfruit and allow the syrup to cool.
    Make gula jawa syrup


  2. Cook cendol jelly

    • In a separate bowl, mix tapioca flour, rice flour, water, suji/pandan leaf juice, lye water and salt and stir well. 
    • Cook the mixture until it thickens. It needs to form a soft dough. If it is too hard, add a little water. 
    • Don’t add too much as it should not be liquidy.
    • Make sure the flour is completely cooked.


  3. Make cendol jelly

    • While still hot, press the mixture into a cendol maker (or any sieve)to create strands of cendol. 
    • The strands that form should be placed directly into cold water. 
    • When cold, the cendol will become firm.
    Make cendol jelly


Plate and Serve!

To serve, fill a glass with shaved ice, cendol, coconut milk, 2 tablespoons of brown sugar syrup (or to taste) and jackfruit. Add fermented cassava or durian (Optional)

Plate and Serve!

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Ingredients
  • Serves 3 people
  • 50 g of tapioca starch / sago starch

  • 125 g of rice flour

  • 450 ml of water

  • 75 ml of suji leaf water or pandan leaf juice from 10-12 leaves (or mix both suji & pandan leaves)

  • ½ tsp salt

  • 2 tbsp lye water

  • ice cubes for cooling the dawet jelly

  • 500 ml coconut milk 

  • 200 g of gula jawa / palm sugar / brown sugar

  • 7 pieces of jackfruit (cut into 1x1 cm pieces)

  • fermented cassava or durian (optional) 

  • shaved ice

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