Cendol is an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, and Myanmar.
- Prep Time; 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- 70 g pandan leaves
- 400 ml water
- 50 g cornstarch
- 10 g mung bean starch rice starch
- 10 g wheat starch
- 30 g granulated cane sugar
- ¼ teaspoon green pandan extract
- ¼ teaspoon lye water optional
- cooked red azuki beans
- cooked yellow mung beans
- grass jelly cut up
- coconut milk
- crushed ice
- 100 g palm sugar
- ¼ C water
How to Make cendol:
Place ice into a large bowl filled with water.
Blend together the pandan leaves with the water.
Strain the pulp from the pandan leaves and add the liquid to a sauce pan.
Add in the cornstarch, mung bean starch, wheat starch, sugar, pandan extract and lye water.
Turn on the heat to high, and stir the mixture with a spatula.
Once the mixture starts to thicken, reduce the heat to low and continue to cook until it becomes a translucent paste.
Remove from heat and carefully transfer the paste to a potato ricer — working in batches, squeeze the paste through the ricer over top of the ice bath, ensuring the “cendol noodles” are submerged in the ice water.
Leave the cendol in the ice water for 15 minutes.
Drain the cendol and set aside in the refrigerator.
In a pan, combine the palm sugar and water and heat until thickened.
Transfer to a clean jar and let cool.
In a large, tall glass, layer cendol, azuki red beans, yellow mung beans, crushed ice, and drizzle with coconut milk and sugar syrup.