Es Cendol
In this recipe
About this recipe
Es Cendol is a classic iced dessert drink of green pandan rice-flour jelly noodles, liquid palm sugar, and savory coconut milk over shaved ice.
Homemade cendol needs a perforated press or colander. Instant cendol mix is a fair shortcut for busy mothers.
Assemble just before drinking so the jelly stays springy and the ice does not dilute everything into a thin soup.
Prep & cook time
- Prep25 minutes
- Cook15 minutes
- Total40 minutes
- Servings6 servings
- LevelMedium
Tools you need
- Saucepan
- Cendol press or colander
- Bowl of ice water
- Tall glasses
Ingredients
- 100 g rice flour (or instant cendol mix, prepared as directed)
- 1 tablespoon tapioca starch (if making from scratch)
- 400 ml pandan juice or green pandan water
- A pinch of salt
- 200 g palm sugar, melted with 150 ml water and pandan into syrup
- 400 ml coconut milk warmed with 1/4 teaspoon salt
- Shaved ice
Directions
- Cook rice flour, tapioca, pandan water, and salt over medium heat, stirring, until thick and glossy.
- Press the hot dough through a cendol mold into ice water. Chill until firm.
- Prepare liquid palm sugar and lightly salted coconut milk; cool.
- Drain cendol and divide into glasses.
- Add palm sugar syrup, coconut milk, and a mound of shaved ice.
- Serve immediately with a spoon and straw.
Kitchen tips
- Salt in the coconut milk prevents the drink from tasting flat.
- Strain palm sugar syrup for a cleaner look.
- Keep components cold before assembling.
- For kids, use less syrup and more ice milk.
Serve with
- Extra palm sugar syrup
- Jackfruit pieces (optional)
- Durian (optional, for a richer bowl)
How to store
Cendol keeps 2 days in ice water in the fridge. Syrup and coconut milk keep 3 days. Assemble to order.
Common mistakes
- Letting cendol sit in warm liquid until swollen and soft.
- Unsweetened or unsalted coconut milk that tastes bland.
- Assembling too early so the ice melts and dilutes the drink.