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Cendol is a sweet dessert drink made of rice flour with palm sugar syrup and coconut milk. It has a bright green colour and the distinctive pandan aroma. It’s a dessert in a drink that can quench your thirst at the same time make a delightful dessert with the green gooey like jellies.
In Indonesia, particularly in West Jawa regions, Cendol is a popular Jajan Pasar (aka street food).
It’s also often enjoyed during the fasting month, Ramadan. You see many food sellers do this throughout the Ramadan as people have it as a menu for breaking the fast.
And there are a few types of Cendol that differ according to its key ingredients.
You can make it using mung bean flour (Hunkwe), or rice flour.
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This recipe uses rice flour as its main ingredients. With a little bit of tapioca flour as an addition to give the chewy texture to the cendol.
As for the green colour, I use ready-made pandan paste because it’s not easy for me to get Suji leaves here in the UK. You see, in Indonesia, Suji leaves are used to colour the food green. Because the leaves give a beautiful natural green colour with a distinct fragrance which is similar to Pandan leaves’ fragrance. But it’s not as sweet fragrant as the latter one.
But if for whatever reason you can not get palm sugar, you can substitute with dark muscovado sugar or dark soft brown sugar. Just bear in mind, this sugar is sweeter than palm sugar, so you may want to adjust the sweetness according to your taste and the sugar you choose.
Last but not least, you will need coconut milk to make this Cendol dessert drink. Try to get the good quality coconut milk so that your cendol will taste good too. And if it’s possible, try to put a bit of pandan leaf when you boil the coconut milk. So it will be nicely fragrant.
Here in the UK, we can only get Thai pandan leaves that are very long. So ⅔ of one pandan leaf is more than enough to use for this recipe.
How To Make Cendol
In essence, you need to cook three elements, i.e. the green pudding, sugar syrup and coconut milk.
So, firstly, you mix the rice flour, tapioca flour and salt in a mixing bowl. Then you add 300 ml/ 10.14 fl. oz water and whisk it to make a smooth batter.
Colour the mixture with ½ teaspoon of pandan paste. This pandan paste also acts as the flavour and fragrance agent. Because it contains the pandan leaf extract as the name says.
After that, boil 400 ml/ 13.53 fl oz of water in a large pan. When it reaches boiling point, pour the water into the green flour mixture as you stir the mixture. Then put the mixture back into the pan/ pot and continue cooking until the mixture gets thick and very sticky.
It can be hard stirring it as it gets thicker and thicker. But keep cooking until it’s bubbling hot which is the sign it’s boiling.
Get a big bowl ready and place cold water with some ice cubes in it.
Take your cendol maker/ potato ricer. Spoon the cooked cendol mixture and put it in the cendol maker/ potato ricer. Hold it over the iced water bowl, and press the maker/ ricer until the Cendol comes out and falls to the iced water. Keep pressing until all the mixture has finished.
Secondly, you make the sugar syrup by boiling1 ¾ cup/ 300 gr/ 10.58 oz palm sugar (which is also called coconut sugar or jaggery) with ¾ cup + 2 tbsp/ 200 ml/ 7.04 fl. oz water and pandan leaf. Cook until the sugar is boiling and becomes slightly sticky and syrupy. Set aside to cool.
Thirdly, boil and simmer 1 ⅔ cup/ 400 ml/ 13.53 fl. oz coconut milk with 1 ¼ cup/ 300 ml/ 10.14 fl. oz water and pandan leaf until the milk looks a bit shiny and it’s fragrant. Let it cool.
Lastly, assemble the Cendol in a tall glass by putting the sugar syrup, the cendol, and coconut milk respectively. Add some ice cubes if you like.
Thank you for reading the post. I hope you’re now interested in trying this recipe. When you do, I will really appreciate it if you could share what you think about the recipe.
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Before you go, don’t forget to check my other Indonesian sweets and desserts that you may love.
- Kue Putri Salju – Indonesian Snow White butter cookies.
- Agar-agar milk pudding with condensed milk and raspberries.
- Serabi Kuah – Indonesian pancakes with palm sugar syrup and coconut milk.
- Kolak Biji Salak – Indonesian sweet potato balls in palm sugar syrup and coconut milk.
- Klepon – Indonesian glutinous rice balls with palm sugar filling and coated with coconuts.
- Gemblong – Indonesian sweet treats made of glutinous rice.
- Martabak Manis – Indonesian sweet thick pancake.
- Bubur Kacang Hijau – Indonesian sweet mung bean dessert.
Thank you and all the best.