Durian Cendol with Palm Sugar Syrup, So Refreshing You'll Forget Your Diet

Drinks

Durian Cendol with Palm Sugar Syrup, So Refreshing You'll Forget Your Diet

Name: Durian Cendol with Palm Sugar Syrup, So Refreshing You'll Forget Your Diet
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: hunkwe flour (mung bean starch); rice flour; suji-pandan water (from suji and pandan leaves, blended and strained); green food coloring (optional, if the suji color isn't vibrant enough); ice water, for soaking the cendol; shaved or block ice; ripe durian flesh, seeds removed; instant thick coconut milk or freshly squeezed; salt; pandan leaves, knotted; palm sugar/brown palm sugar, finely shaved; granulated sugar; water, for the palm sugar syrup

by Admin • 1 day ago

Prep

20 min

Cook

25 min

Servings

Level

Medium

❤️ 0 Save to Pinterest

This combo of chewy green cendol (rice flour jelly noodles), sweet soft durian flesh, savory coconut milk, and thick palm sugar syrup is a champion pick for a hot afternoon. Every spoonful gives you a cool, rich sensation with that irresistible durian aroma. Perfect as a lunch dessert or an afternoon treat.

🧂 Ingredients

🍽️ Servings: 4

Adjust the servings and the ingredient amounts & nutrition below update automatically.

50 grams hunkwe flour (mung bean starch)
25 grams rice flour
500 ml suji-pandan water (from suji and pandan leaves, blended and strained)
a few drops green food coloring (optional, if the suji color isn't vibrant enough)
to taste ice water, for soaking the cendol
to taste shaved or block ice
300 grams ripe durian flesh, seeds removed
400 ml instant thick coconut milk or freshly squeezed
1/4 tsp salt
2 leaves pandan leaves, knotted
250 grams palm sugar/brown palm sugar, finely shaved
50 grams granulated sugar
200 ml water, for the palm sugar syrup

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👩‍🍳 Instructions

1 Make the palm sugar syrup first: boil the shaved palm sugar, granulated sugar, and water over medium heat, stirring until the sugar fully dissolves. Strain to remove any impurities, then let it cool. This syrup will be stored separately.
2 Boil the coconut milk with salt and pandan leaves over low heat, stirring constantly so it doesn't split. Once it comes to a gentle boil, remove from heat and let cool. Discard the pandan leaves.
3 For the cendol: mix the hunkwe flour and rice flour in a saucepan, then pour in the suji-pandan water little by little while stirring until smooth with no lumps. If the green color isn't vibrant enough, add a bit of green food coloring.
4 Cook the cendol batter over medium heat, stirring constantly so it doesn't clump or burn at the bottom of the pan. Cook until the batter thickens, starts to bubble, and turns into a heavier, thick porridge-like consistency.
5 Prepare a bowl of ice water with ice cubes. While the batter is still hot, pour it over a cendol strainer (a mold with round holes), then press it through with a spoon or spatula so it drops into the ice water, forming elongated cendol strands. Work quickly before the batter hardens.
6 Let the cendol sit in the ice water for a few minutes until completely cold and chewy, then drain.
7 Mash the durian flesh by pressing it gently with a fork or blending it briefly (don't make it too smooth — leave a bit of texture) to use as a topping.
8 To serve: prepare serving glasses, add a few spoonfuls of cendol, top with the mashed durian, pour over the coconut milk, then drizzle with palm sugar syrup to taste according to your desired sweetness.
9 Add shaved or cubed ice on top, stir slightly before enjoying so all the flavors mix evenly.

💡 Tips

• Choose durian that is truly ripe and rich-tasting, since this is the key to how delicious this dish turns out — don't use durian that's still a bit hard or bitter.

• While cooking the cendol batter, don't step away from the pan, since hunkwe batter clumps and burns quickly at the bottom if you're not stirring constantly.

• If you don't have a special cendol mold, you can use a coconut grater with large holes or a plastic piping bag with a small hole snipped at the tip.

• Store the cendol, coconut milk, and palm sugar syrup separately in the fridge if not eaten right away, and only combine them when ready to serve so the cendol doesn't turn mushy.