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Cendol

Name: Cendol
Total time: 20 min
Yield: Serves 2
Cuisine: Malaysia
Ingredients: 100g Mung Bean or Rice Flour (for cendol); 2 tbsp Pandan Juice (or a little matcha); 300ml Coconut milk; 100g Palm Sugar (or dark brown sugar); To taste Shaved Ice; 3 tbsp Sweetened Red Beans

Dessert

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Green rice-flour jelly, coconut milk, and palm sugar syrup over shaved ice — a Southeast Asian iced dessert.

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📖 The Story Behind This Dish

Cendol layers green rice-flour jelly colored with pandan, coconut milk, and palm sugar (gula melaka) with shaved ice — a classic dessert loved in Malaysia, Indonesia, and Singapore. On a hot afternoon, a bowl from a stall revives you with the fresh scent of pandan and the depth of palm sugar.

🌆 Where it's eaten: On a scorching afternoon, a line forms at the stall's ice shaver, and the sound of shaving ice feels cool in itself.

🥕 Ingredients (serves 2)

Mung Bean or Rice Flour (for cendol) 100g
Pandan Juice (or a little matcha) 2 tbsp
Coconut milk 300ml
Palm Sugar (or dark brown sugar) 100g
Shaved Ice To taste
Sweetened Red Beans 3 tbsp

👩‍🍳 Instructions

Mix mung bean flour with water and pandan juice, cook on low until pasty, then press through a perforated scoop into ice water to make green jelly.
Melt palm sugar in an equal amount of water to make a syrup and let it cool.
Stir a pinch of salt into the coconut milk.
Pile shaved ice in a bowl and top with the cendol jelly and sweet red beans.
Pour over the coconut milk and palm sugar syrup.

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