Cendol 珍多冰

Cendol is a traditional Southeast Asian dessert, especially popular in Malaysia and Singapore. It consists of green rice flour jelly (cendol) served with shaved ice, coconut milk, and palm sugar syrup (gula Melaka). Often enjoyed with additional toppings like red beans or durian.

Nutrition (per serving)

Ingredients

• 80g mung bean flour (or rice flour)
• 550ml water
• 7 pandan leaves
• 1/2 tsp alkaline water (optional, for chewiness)
• 200g gula Melaka (palm sugar), chopped
• 400ml thick coconut milk
• 1/4 tsp salt
• 500g shaved ice

Steps

1. Prepare Pandan Juice: Blend 5 pandan leaves with 50ml water, then strain to extract pandan juice. Discard the pulp.
2. Make Cendol Jelly: In a saucepan, combine mung bean flour, 400ml water, pandan juice, and alkaline water. Whisk until smooth and lump-free.
3. Cook Cendol Mixture: Cook the mixture over medium-low heat, stirring continuously for about 10 minutes until it thickens, becomes translucent, and pulls away from the sides of the pan.
4. Shape Cendol: Immediately press the hot mixture through a cendol press or a colander with large holes directly into a bowl of ice water. This forms the green jelly strands. Let them set in the ice water.
5. Make Gula Melaka Syrup: In a separate saucepan, combine chopped gula Melaka, 100ml water, and 2 knotted pandan leaves. Bring to a simmer over medium heat, stirring until the sugar dissolves and the syrup slightly thickens. Remove pandan leaves.
6. Prepare Coconut Milk: In another saucepan, gently heat thick coconut milk with salt over low heat, stirring occasionally, just until warm. Do not boil.
7. Assemble Cendol: In a serving bowl, add a generous amount of shaved ice. Spoon a portion of the green cendol jelly over the ice.
8. Serve: Drizzle generously with gula Melaka syrup and pour over the warm salted coconut milk. Serve immediately.

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