Cendol
Cendol, from above
VegVeganMalacca

Cendol

Pandan jelly worms, palm sugar syrup and coconut milk over shaved ice. The heat has met its match.

60 minTime
4 gProtein each
mildSpice
Green jelly, dark syrup1 chapter · 1 min read

Make it your way

Grandma's wayGula melaka, pandan cendol.
The original
359kcalsame
4 gproteinsame
4 gfibresame
60minutessame

Cendol.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice flour½ cup
Cornflour (cornstarch)2 tbsp, or mung bean starch
Pandan leaves8 leaves, blended for juice
Water400 ml for jelly, 80 ml for syrup, 400 g ice
Saltsplit
Jaggery¾ cup gula melaka or dark jaggery
Thick coconut milk1 cup
Rajma, dry (dried red kidney beans)½ cup cooked red beans, sweetened

Method

4 steps
  1. 1Cook pandan juice, water, rice flour, cornflour and a pinch of salt, stirring, until thick and glossy.
  2. 2Press through a cendol press or colander into iced water to form short squiggles.
  3. 3Melt jaggery with water and a pandan leaf into a syrup. Salt the coconut milk.
  4. 4Layer cendol, red beans and shaved ice, pour over coconut milk and palm sugar syrup.
Serve it like this

Serve in tall glasses or bowls with green cendol visible, ice mounded, coconut milk poured over and dark syrup dripping down.

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Make it a meal

What goes with Cendol: a bread or rice, a side, something to drink and something sweet.

With a main Assam laksa60 min
With a main Char kway teow25 min
On the side Rojak20 min
A little snack Pani puri40 min
A little snack Paneer tikka55 min
To drink Teh tarik10 min
To drink Masala chai10 min
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