Malaysian Cendol Recipe with Coconut Milk & Gula Melaka

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Malaysian cendol is a cold dessert made with green pandan jelly, shaved ice, coconut milk and gula melaka syrup. The jelly’s soft and a little chewy, and the dark palm sugar syrup is my favorite bit! By the time I get to the bottom of the bowl, there’s usually a sweet coconut and gula melaka slush left to spoon up. Red beans and sweet corn are popular additions too.

I make the green cendol strands from scratch here with rice flour and tapioca starch. They might look like the tricky part of the recipe, though they’re quite straightforward once the batter’s cooked enough. For me, the salt in the coconut milk is non-negotiable. Leave it out and cendol can taste like it’s missing something, even if you use plenty of syrup.

If you’re making a Malaysian meal rather than just dessert, have a look through my Malaysian recipes guide too. There are plenty of hawker dishes, curries, rice dishes and regional recipes in there.

Table of Contents

Malaysian Cendol at a Glance

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Servings: 4
Cuisine: Malaysian
Main ingredients: Rice flour, tapioca starch, pandan, coconut milk, gula melaka and shaved ice
Best cooking method: Cook the cendol mixture on the stovetop, then press it into ice water
Storage: Keep the separate components in the refrigerator for up to 2 days

What is Cendol?

I spotted cendol all over Malaysia, at hawker stalls, food courts and dessert shops in particular. Penang and Melaka are well known for it. You might get it in a bowl or a tall glass, usually with a generous amount of shaved ice.

The essentials are the green cendol jelly, coconut milk and palm sugar syrup. Red beans and sweet corn turn up often, and you’ll also come across bowls with glutinous rice or durian. I like the plainer ones best because you can actually taste the pandan and gula melaka.

Why Make Cendol from Scratch?

You can buy ready-made cendol jelly, and there’s nothing wrong with doing that if you want the quick route. Making it yourself means you can get the texture the way you like it, though, and the ingredient list is short.

The homemade strands are made from rice flour and tapioca starch, flavored with pandan and pressed straight into ice water. You don’t need a traditional cendol press either. I use the same basic method with a potato ricer. Another option is a metal colander if that’s what’s handy.

Ingredient Notes

Rice flour: This makes up most of the cendol batter and helps the strands hold their shape.
Tapioca starch: You only need a smaller amount of this. It stops the jelly from becoming dry or crumbly and adds that slight chew cendol should have.
Pandan paste: This is an easy way to add the pandan flavor and green color at the same time. It’s also much easier for me to find in the UK than a big bunch of fresh pandan leaves.
Gula melaka: Malaysian palm sugar usually comes in hard blocks, so chop it before it goes in the pan. This is what I use for the dark syrup.
Coconut milk: Go for a thick, full-fat one rather than light coconut milk. I like Amoy because the coconut content is high and it isn’t padded out with as much water as some cheaper brands.
Shaved ice: Fine crushed or shaved ice is what you want here. Large cubes don’t really work for this dessert.
Sweet red beans: These are optional. Add them if you like them or leave them out for a simpler cendol.

Ingredients for making cendol on a wooden table.

How to Make Cendol

Make the gula melaka syrup first so it has time to cool. Stir the salt into the coconut milk and get that chilling too. I leave the cendol batter until last because once it’s cooked, you need to press it while it’s still hot.

Have a big bowl of ice water waiting beside the stove before you start cooking the batter. Press the hot mixture directly into the cold water, leave the strands there for a few minutes, then drain them. After that, it’s just a matter of piling everything into bowls with shaved ice and as much syrup as you fancy.

Getting the Cendol Strands Right

Don’t take the batter off the heat too soon. It starts out pale and quite loose, then gets glossy, thick and noticeably harder to stir. That’s what you’re waiting for.

I’ve undercooked it before and ended up with green sludge in the ice water instead of proper cendol strands, so I don’t rush this part anymore! Once it’s ready, press it straight away. It gets much harder to push through the holes as it cools.

Get the ice water ready first: You won’t have time to start filling bowls once the batter has finished cooking.
Wait for a thick, glossy batter: If it’s still loose, keep cooking and stirring.
Work while it’s hot: The mixture firms up quickly once it leaves the pan.
Drain the strands well: You don’t want a lot of plain water going into the finished dessert.

A Word about Gula Melaka

Gula melaka is Malaysian palm sugar and it’s worth looking for if you’re making cendol. White sugar will make something sweet, of course, although it won’t taste the same. Gula melaka has a darker, almost caramel-like flavor that I really like with coconut milk.

I find that the blocks vary quite a bit between brands. Some are harder, some are darker and some taste stronger, so I always taste the syrup after it has cooled. Remember that the shaved ice is going to dilute it, so you don’t want a very subtle syrup.

Equipment

Potato ricer: A traditional cendol press is ideal, although a potato ricer with medium holes works well for making the strands at home.
Small saucepan: Use this for making the gula melaka syrup.
Medium saucepan: You’ll need another pan for cooking the cendol batter.
Whisk: Whisk the batter well before cooking so there aren’t any floury lumps.
Large bowl: Fill it with plenty of ice water before you start pressing the hot cendol mixture.
Fine-mesh strainer: Some blocks of gula melaka leave small pieces behind, so I strain the syrup if needed.
Shaved ice machine: This gives you the fine ice that works best for cendol. A blender can also crush the ice if you don’t have one.

Variations and Substitutions

No gula melaka? Another dark palm sugar is the closest substitute. You can also use dark brown sugar with a little molasses if that’s all you can find.
No pandan paste: Pandan extract works too. Add a little green food coloring separately if needed.
Fresh pandan: Blend the leaves with some of the recipe water, then strain it before making the batter.
Sweet corn: Spoon some corn kernels over the ice with the red beans.
Glutinous rice: Add a little if you’ve had cendol served this way and want to recreate it.
Durian: Durian cendol is a much richer option and definitely one for durian fans. Personally I adore it but I’d definitely say it’s an acquired taste!
Keep it simple: Skip all the extra toppings and stick to cendol, shaved ice, coconut milk and gula melaka syrup.

A refreshing bowl of Malaysian cendol shaved ice dessert. — *Image by Jason Goh*, *Pixabay*

Is Cendol Malaysian or Indonesian?

You’ll find cendol in Malaysia and elsewhere in Southeast Asia, and there isn’t a simple answer to who invented it first. Malaysia has a long cendol tradition of its own, especially around hawker stalls and roadside dessert sellers. Melaka (Malacca) is particularly famous for it.

Indonesian es cendol is closely related. Depending on where you are, the starch used for the green jelly, the syrup and the toppings can differ. In some parts of Indonesia you’ll also hear the name dawet.

What to Serve with Cendol

I typically have cendol after a main meal or by itself in the afternoon rather than serve anything with it. It’s especially nice after something spicy.

Nasi lemak makes a great main course beforehand, or you could have a few Malaysian curry puffs if you’re putting together more of a hawker-style spread.

How to Store Cendol

Refrigerate: Keep the drained cendol strands, coconut milk and gula melaka syrup in separate covered containers for up to 2 days.
Make ahead: You can prepare all 3 components in advance. Crush the ice and put the bowls together when you’re ready to eat.
Freeze: Don’t freeze assembled cendol. I wouldn’t freeze the jelly strands either because their texture is likely to suffer. The syrup can go in the freezer for up to 1 month.
Thaw: Defrost frozen gula melaka syrup in the refrigerator and give it a good stir.
Reheat: If the syrup has become very thick in the fridge, warm it gently until it pours easily again, then let it cool before serving.

Malaysian Cendol FAQs

Is cendol a drink or a dessert?

It’s generally eaten as a dessert in Malaysia, even when it comes in a tall glass. There’s usually enough jelly, ice and toppings in there that you’ll want a spoon, although you can sip the melted coconut milk and syrup at the end.

How do you pronounce cendol?

In Malay, the c is pronounced more like the ch in cheese, so cendol sounds roughly like CHEN-dol rather than SEN-dol.

Can I buy cendol jelly instead of making it?

Yes. Ready-made cendol is handy if you only want to make the syrup and coconut milk. Drain or rinse it according to the package directions before adding it to the ice.

Can I make cendol without a cendol press?

Yes. A potato ricer with medium holes is probably the easiest substitute. A sturdy metal colander with round holes can also work. Press the mixture while it’s still hot.

Can I use gula jawa instead of gula melaka?

Yes. Gula jawa is Indonesian palm sugar and I’ve found it to be a good substitute in cendol. The flavor varies between brands, so taste the syrup once it has cooled and adjust it if necessary.

One to Save for Hot Weather

Cendol is one of my favorite Malaysian desserts for a genuinely hot day. It’s cold, messy in a good way and completely different from the sort of puddings and cakes I grew up with. If you’re exploring more Malaysian food, try roti canai next, or go for a bowl of curry laksa before the cendol if you want something spicy first.