Cendol (Pandan jelly with coconut milk and coconut sugar)

Cendol (Pandan jelly with coconut milk and coconut sugar)

Course: Dessert
Cuisine: Indonesian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 214kcal
Author: Marvellina
Learn how to make the best Indonesian style cendol with great soft and bouncy texture served with coconut milk and coconut sugar syrup.
Print Recipe

Ingredients

Pandan Juice:

  • 10 pieces pandan leaves if frozen, thawed
  • 600 ml water

Cendol:

Toppings:

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

Instructions

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

Preparing 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 coconut sugar and water and bring to a boil to melt the sugar. Remove from the heat

Making cendol:

  • 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

To serve:

  • 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

Notes

Potato ricer is probably the best to get that nice longer worm shape. I don't have one and so I use colander. Metal strainer with holes will probably work too

Nutrition

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