Refreshing Bandung-style es cendol featuring chewy green pandan cendol jelly, rich palm sugar syrup, and creamy coconut milk. A legendary drink!
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 100 g Cendol: hunkwe flour (mung bean starch)
- 50 g tapioca flour
- 300 ml water
- 1/2 tsp pandan paste
- to taste Green food coloring
- 400 ml Coconut milk sauce: thick coconut milk
- 1/4 tsp salt
- 1 leaf pandan leaf
- 150 g Palm sugar syrup: palm sugar or brown sugar
- 100 ml water
- 1 leaf pandan leaf
- to taste Ice cubes
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👩🍳 Instructions
- 1 Cendol: Mix the hunkwe flour and tapioca flour, then pour in the water little by little while stirring.
- 2 Add the pandan paste and green food coloring.
- 3 Cook over low heat, stirring continuously, until the mixture thickens.
- 4 Set up a cendol press (or a colander with round holes) over a bowl of ice water.
- 5 Pour the hot mixture into the press and push it through so the cendol drops into the ice water, forming little jelly strands.
- 6 Coconut milk sauce: Cook the coconut milk with the salt and pandan leaf, stirring constantly so it doesn't separate, then remove from heat.
- 7 Palm sugar syrup: Boil the palm sugar with the water and pandan leaf until dissolved, then strain.
- 8 To serve: Put the cendol into a glass, then pour over the palm sugar syrup, coconut milk sauce, and ice cubes.
💡 Tips
• Keep stirring while cooking the cendol batter so it doesn't form lumps.
• Don't let the coconut milk boil, or it will separate.
• Using real palm sugar makes the flavor much richer and more delicious.
📊 Nutrition Facts / serving
280
Calories (kcal)
4 g
Protein
12 g
Fat
40 g
Carbs
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