Malaysian
Cendol
A cool Malaysian dessert of pandan-scented cendol strands in rich coconut milk, shaved ice, and smoky gula Melaka syrup. It is refreshing, creamy, and gently salty-sweet, just as it is served at roadside stalls.
Ingredients
- Pandan leaves8 leaves
- Water1 1/4 cups
- Mung bean starch flour1/3 cup
- Rice flour1 tbsp
- Tapioca starch1 tsp
- Fine salt1/4 tsp, divided
- Alkaline water1/8 tsp
- Gula Melaka90g
- White sugar1 tbsp
- Coconut milk3/4 cup
- Cooked red beans1/4 cup
- Crushed or shaved ice2 cups
Method
- Cut the pandan leaves into short pieces, blend with 1 1/4 cups water, then strain through a fine sieve or muslin to get pandan juice.
- In a saucepan, whisk the pandan juice with mung bean starch flour, rice flour, tapioca starch, 1/8 tsp salt, and alkaline water until smooth.
- Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it turns glossy, thick, and elastic, about 8 to 10 minutes.
- Set a cendol press, potato ricer, or perforated ladle over a large bowl of ice-cold water, then press the hot pandan dough through the holes so the strands drop into the water.
- Let the cendol strands firm in the cold water for 10 minutes, then drain and chill until needed.
- Simmer the gula Melaka, white sugar, and 3 tbsp water in a small pot until melted and slightly syrupy, then strain and cool.
- Warm the coconut milk gently with the remaining 1/8 tsp salt until just steaming, then remove from the heat and let it cool.
- Divide the cooked red beans between two bowls or glasses, add crushed ice, then spoon over the chilled cendol strands.
- Pour salted coconut milk over each serving and finish with a generous drizzle of gula Melaka syrup.
Common questions
Can I substitute the mung bean starch or rice flour in cendol if I can’t find them?
Yes, but texture changes. If mung bean starch is unavailable, use more rice flour plus a little extra tapioca starch for chew. Avoid replacing everything with cornstarch; it can turn the cendol gummy and less springy.
How long does it take to make cendol from start to finish?
Plan for about 45 to 60 minutes total. Blending and straining pandan juice takes 10 minutes, cooking the dough 8 to 10 minutes, shaping and cooling 10 to 15 minutes, plus making the syrup and coconut milk.
What are the most common mistakes when making cendol?
The biggest mistakes are undercooking the dough, which makes the strands break, and overcooking the coconut milk, which can split. Also, the water for shaping must be very cold so the strands set immediately and stay firm.
How should I store cendol and the toppings if I make them ahead?
Store drained cendol in cold water or covered in the fridge for up to 1 day, then drain before serving. Keep syrup refrigerated for several days. Coconut milk is best made fresh, but chilled for 1 day if needed.
What’s the best way to serve cendol for the right texture?
Serve it cold in a bowl or glass with shaved ice first, then cendol strands, red beans, coconut milk, and gula Melaka syrup. Add syrup just before eating so the ice does not dilute the sweetness too quickly.