Cendol is a beloved Malaysian dessert, perfect for beating the tropical heat. This refreshing treat features pandan-flavored green rice flour jelly, served in a bed of shaved ice, drenched in creamy coconut milk, and sweetened with rich Gula Melaka syrup. Often accompanied by red beans or glutinous rice for added texture, Cendol delivers a perfect harmony of flavors—sweet, creamy, and slightly salty. Its vibrant colors and cooling sensation make it a favorite at roadside stalls and restaurants. Whether enjoyed as a midday snack or a dessert, Cendol is a delightful representation of Malaysia’s multicultural culinary heritage.
Ingrediants
- Pandan leaves 80g Water 500ml (500ml Pandan water after squeezing)
- Coconut milk 100ml
- Tepung Hoon Kueh (Mung bean aka green bean flour) 60g
- Custard Flour 40g (or substitute with cornflour)
- Instant jelly powder 1 tsp (can omit)
- Alkaline water 1 tsp
- Salt 1/4 tsp
- Sugar 2 Tbsp
For stronger Pandan flavor
- Pandan leaves 200g Water 600ml (600ml Pandan water after squeezing)
- Tepung Hoon Kueh 50g
- Tapioca Flour 35g
- Instant Jelly Powder 1 Tbsp
- Alkaline water 2 tsp
- Salt 1/4 tsp
Cooking Instructions
- Wash and cut the pandan leaves and place it in a blender with water.
- Blend till the leaves are all very fine and strain it to get pandan juice.
- Mix the juice, coconut milk, and the rest of the ingredients in a pot and start cooking it.
- Stir constantly until the mixture becomes a sticky paste. Continue to stir the paste for 5 mins as this will make the cendol more resilient and chewy.
- Next press the paste through the cendol press into ice cold water. Leave it in the fridge to set properly. Serve with coconut milk, gula melaka and shaved/crushed ice.