Es Cendol / Dawet (Pandan Jelly Dessert)

Es Cendol / Dawet (Pandan Jelly Dessert)

Course: Dessert
Cuisine: Indonesian, Southeast Asia
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 servings as dessert
Calories: 214kcal
Author: Marv
Learn how to make the best cendol with great soft and bouncy texture served with coconut milk and coconut sugar syrup and other toppings.
Print Recipe


Pandan Juice:

  • 10 pieces pandan leaves if frozen, thawed
  • 500 ml water
  • 100 ml coconut milk


Coconut milk topping:

Coconut sugar syrup:

  • 350 gr coconut sugar or gula Jawa
  • 150 gr sugar
  • 100 ml water
  • 3 pandan leaves knotted
  • Skimmer with large holes

You will also need:

  • 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

Other optional toppings:

  • Grass jelly
  • Sweet jackfruit pieces
  • Sweetened red bean paste
  • Durian paste/meat
  • Shaved ice


Preparing pandan juice:

  • Cut the pandan leaves into smaller pieces. In a food processor, blend pandan leaves with 500 ml of water and then strain to get the greenish juice. Make sure you end up with 500 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

Preparing the toppings:

  • 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 all ingredients for coconut syrup and bring to a boil to melt the sugar and continue to simmer until it comes to a syrup consistency. Remove from the heat

Making cendol:

  • Mix all the flour, sugar, alkaline water (if using), and pandan juice , and cocout milk in a saucepan. Stir until smooth and no lumps. Cook under medium heat and keep on stirring. You will feel the liquid started to get heavy and thickened at about a 3-minute mark. Continue to stir until it is really thickened and turns into translucent. Don't stop cooking yet. Cook until it starts to bubble (meletup letup) and cook for another 3 minutes. The whole process may take about 10-12 minutes
  • Transfer half of it into the cendol maker and squeeze out the pandan jelly into the container with ice cubes under it. If you use a strainer with large holes, use the back of the spoon to push it down and it will come out looking like wobbly worms from the other end of the strainer
  • 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 for 15 minutes so they will firm up nicely

To assemble into basic cendol:

  • Portion out the cendol into a bowl. Pour in some coconut milk followed by 2-3 Tbsp of palm sugar syrup. Serve
  • Put some shaved ice at the bottom of the glass if you want. Spoon about 2-3 Tbsp of palm sugar syrup at the bottom of the glass. Add cendol all the way to almost the top of the glass. Pour some coconut milk on top of the cendol. Serve at once

To assemble into es cendol with other optional toppings:

  • Es cendol is usually served in a tall glass or glass jar. Put shaved ice at the bottom of the glass/jar. Add sweet red bean paste. Topped with cendol jelly. Add toppings like sweet jackfruit pieces Pour some coconut milk followed by palm sugar syrup. You can do it in whatever orders you like. This is just a suggestion

How to store leftover cendol:

  • Leftover cendol jelly can be kept in a container and put in a fridge for up to 3 days. I won't keep it any longer than that if possible. Do not freeze


Serving: 50g | Calories: 214kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 13g | Sodium: 69mg | Sugar: 6g