Indonesian Cuisine
Es Cendol Dawet (Iced Pandan Rice Flour Jelly Drink)
Prep
30 min
Cook
20 min
Servings
4
Level
Easy
Es cendol dawet is the most iconic thirst-quenching drink during the fasting month. Cendol, made from hunkwe flour (mung bean starch) or rice flour with natural green coloring from pandan or suji leaves, has a chewy, soft texture. It's served with shaved ice, rich savory coconut milk, and a drizzle of sweet, luscious liquid palm sugar. The combination of cold, sweet, savory, and chewy instantly refreshes the throat after a full day of fasting. Cendol is usually sold by street vendors who pass by in the late afternoon, just before it's time to break the fast. The distinctive aroma of pandan and palm sugar immediately whets the appetite. This drink originated in Java but is now popular throughout Southeast Asia. Besides being a popular iftar treat, iced cendol is also perfect for relaxing on a hot afternoon. Modern variations add white bread, tapioca pearls, or jelly. Making cendol at home is actually easy — you just need a special mold or a wire strainer. It tastes far more authentic and hygienic.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- Cendol ingredients: 100g hunkwe flour (mung bean starch) or rice flour, 50g tapioca flour, 500ml water, 1/2 tsp salt, pandan paste to taste
- Palm sugar syrup: 200g palm sugar/brown sugar, 200ml water, 1 pandan leaf
- Coconut milk sauce: 400ml thick coconut milk, 1/2 tsp salt, 1 pandan leaf
- Toppings: shaved ice or regular ice cubes
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👩🍳 Instructions
- 1 Make the cendol: mix all the cendol ingredients, then cook over medium heat, stirring, until thickened and bubbling. Press the mixture through a cendol mold or a strainer directly into a bowl of ice water to form the jelly strands. Drain. For the palm sugar syrup: boil the palm sugar, water, and pandan leaf until the sugar dissolves, then strain. For the coconut milk sauce: simmer the coconut milk with salt and pandan leaf, stirring, until warm. To serve: place cendol and shaved ice into a glass, pour over the palm sugar syrup, then the coconut milk sauce. Serve immediately.
💡 Tips
• The cendol mold can simply be made from an ordinary wire strainer.
• Make sure the cendol batter is fully cooked so it doesn't have a raw flour smell.
• Use shaved ice for an even more enjoyable treat.
📊 Nutrition Facts / serving
220
Calories (kcal)
2g
Protein
10g
Fat
35g
Carbs
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