Indonesian
Es Cendol
Es cendol is a cool Indonesian dessert drink with soft pandan rice-flour jelly, fragrant coconut milk, and deep caramel-like gula merah syrup. It is served over crushed ice, with the cendol strands freshly pressed into cold water for their signature tender bite.
Ingredients
- Rice flour50g
- Mung bean starch or hunkwe flour15g
- Tapioca starch1 tbsp
- Pandan leaves4 leaves
- Suji leaves, optional for deeper green color6 leaves
- Water for pandan juice350ml
- Fine salt1/4 tsp
- Ice water, for shaping cendol1 large bowl
- Thick coconut milk250ml
- Pandan leaf, tied in a knot1 leaf
- Fine salt, for coconut milk1/8 tsp
- Gula merah or Indonesian palm sugar, shaved120g
- Water for palm sugar syrup80ml
- Ripe jackfruit, thinly sliced, optional2 pieces
- Crushed ice or shaved ice2 cups
Method
- Blend the pandan leaves and suji leaves, if using, with 350ml water, then strain through a fine sieve or cloth to make a smooth green pandan juice.
- In a saucepan, whisk the rice flour, mung bean starch, tapioca starch, 1/4 tsp salt, and pandan juice until completely smooth.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture turns glossy, thick, and elastic, about 8 to 10 minutes.
- Place a cendol mold, large-holed potato ricer, or perforated ladle over a bowl of ice water.
- While the dough is still hot, press it through the holes into the ice water to form short green strands, then let them firm up for 10 minutes.
- Simmer the coconut milk with the knotted pandan leaf and 1/8 tsp salt over low heat for 5 minutes, stirring often and not letting it boil hard, then cool.
- In a small pan, simmer the gula merah with 80ml water until fully dissolved and slightly syrupy, then strain and cool.
- Divide the palm sugar syrup between 2 glasses or bowls.
- Add crushed ice, a generous scoop of drained cendol strands, and sliced jackfruit if using.
- Pour the salted coconut milk over the top and serve immediately, stirring lightly before drinking.
Common questions
Can I substitute the mung bean starch or hunkwe flour in cendol if I can't find it?
Yes. Use more tapioca starch for a chewier cendol, or cornstarch in a pinch, but the texture will be less springy. Best results come from keeping at least some rice flour plus a starch that gels well.
How long does each part of es cendol take, and when should I make it before serving?
The cendol mixture cooks in about 8–10 minutes, then needs about 10 minutes to firm in ice water. The coconut milk and palm sugar syrup can be made ahead. Assemble right before serving so the ice stays icy and the strands stay springy.
What are the most common mistakes when making cendol?
The biggest mistakes are not cooking the dough long enough, which leaves it gummy, and letting the coconut milk boil hard, which can cause separation. Also, press the cendol while the dough is still hot, or it will become too stiff to shape.
How should I store leftover cendol, coconut milk, and palm sugar syrup?
Store each component separately in covered containers in the fridge. Cendol is best used within 1 day, coconut milk within 2 days, and syrup within about 1 week. Reheat the syrup gently and stir the coconut milk before using.
How do I serve es cendol for the best texture and flavor?
Fill glasses with cendol, shaved palm sugar syrup, chilled coconut milk, and plenty of ice. Add sliced jackfruit if using. Serve immediately so the ice doesn't melt too much and the cendol stays pleasantly chewy, not soggy.