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
🛒 Products You Might Need
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 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
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊