Learn how to make the best Indonesian style cendol with great soft and bouncy texture served with coconut milk and coconut sugar syrup.
Cendol is a very popular drink/dessert in Indonesia and other Southeast Asian countries. The Indonesian version of this dessert consists of coconut milk, worm-like jelly made from mung bean flours with green food coloring (usually derived from the pandan leaves), shaved ice, and palm sugar/coconut sugar. The green color of the jelly derives of the juice extracted from pandan leaves.
This is super perfect for summer weather (or any weather to me!). Childhood memories flashed right in front of me with that first spoon inside my mouth! What an orgasmic experience! I love cendol with all my heart!
There were days when I couldn’t wait for the freaking photo shoot to be over so I could pig out and inhale the food in front of me. This was one of those days! I seriously pissed at myself for taking too long to take photos!!
After this last shot…there was no stopping me! Nothing could stop me!
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Cendol (Pandan jelly with coconut milk and coconut sugar)
- 10 pieces pandan leaves if frozen, thawed
- 600 ml water
Other things you need (just any one of these):
- Potato Ricer
- Skimmer with large holes
- A large pot with lots of ice water with some ice cubes in it keep it chilled in the refrigerator while you are preparing the cendol
Preparing pandan juice:
- Cut the pandan leaves into smaller pieces. In a food processor, blend pandan leaves with 600 ml of water and then strain to get the greenish juice. Make sure you end up with 600 ml of liquid, if not add more water to make up to it. Squeeze the pandan leaves too and you'll be surprised by how much more liquid in there
- Place coconut milk and salt in a small saucepan and bring to a gentle simmer for about 3 minutes, do not boil. Remove from the heat and store in a glass jar or heat-proof container. Give the saucepan a quick rinse and then add coconut sugar and water and bring to a boil to melt the sugar. Remove from the heat
- Mix all the flour, sugar, alkaline water (is using), and pandan juice in a saucepan. Stir until smooth and no lumps. Cook under low heat and keep on stirring. You will feel the liquid started to get heavy and thickened. Continue to stir until it is really thickened and turns into glue-like paste and translucent
- Transfer it into the potato rice or skimmer with holes. Use the back of spoon to push it down and it will come out looking like wobbly worms from the other end of the colander. They will solidify once it comes in contact with the cold ice water. Continue to do this until you are done with the dough. Leave the cendol in the cold water until ready to be served
- Spoon about 3-4 Tbsp of melted palm sugar into the bottom of the glass. Add in cendol all the way to almost the top of the glass. Pour some coconut milk on top of the cendol. You can top off with some shaved ice if you want. Serve at once
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