Picture this—it's a hot sunny day, and you get to sip a glass of cold iced cendol. That chewy green jelly, creamy coconut milk, and sweet palm sugar syrup? Heaven! The best part? You can easily make it yourself at home with simple ingredients.
Instead of waiting for a cendol vendor to pass by, why not make your own? It's cleaner, customizable, and once you try, you'll want to make it again and again!
Servings: 4–5 glasses
Cooking Time: About 45 minutes
Ingredients for Homemade Cendol
For the cendol:
- 150 g mung bean flour (or sago flour as an alternative)
- 50 g rice flour
- 600 ml pandan water (blend pandan + suji leaves)
- A pinch of salt
- Ice water for setting the cendol
For the coconut milk sauce:
- 500 ml thick coconut milk
- A pinch of salt
- 1 pandan leaf, tied into a knot
For the palm sugar syrup:
- 200 g grated palm sugar
- 100 ml water
- 1 pandan leaf
How to Make Iced Cendol That’s Totally Refreshing
1. Make the Cendol
Mix mung bean flour, rice flour, pandan water, and salt in a saucepan. Stir well until smooth. Cook over medium heat while stirring continuously until thick and bubbly. Press the mixture through a cendol strainer into a bowl of ice water to form chewy green jelly.
2. Cook the Coconut Milk
Combine coconut milk, salt, and pandan leaf in a pot. Heat gently and stir constantly to avoid curdling. Once it boils, remove from heat and let cool.
3. Make the Palm Sugar Syrup
Boil palm sugar with water and pandan leaf until the sugar dissolves and slightly thickens. Strain to remove impurities if needed.
Time to Assemble
In a serving glass, add ice cubes, a generous amount of cendol, pour over coconut milk, then drizzle the palm sugar syrup on top. Stir and enjoy immediately!
Extra Tips for Better Cendol
- Use fresh pandan and suji leaves for a natural green color and fragrant aroma.
- You can refrigerate extra cendol for up to 2 days.
- Add toppings like jackfruit, fermented cassava, or sweetened mung beans for variety.
This iced cendol isn't just a traditional drink—it's a timeless favorite. Refreshing, delicious, and perfect for any hot day. Try it yourself and bring a taste of Indonesian nostalgia to your home!
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