Ingredients
- 4 cups (960ml) finely shaved or crushed ice
- 1 cup (170g) cooked sweet red beans, optional
For the Cendol Jelly
- 1 cup (120g) rice flour
- ¼ cup (30g) tapioca starch
- 3 cups (720ml) water
- 1 teaspoon pandan paste
- ¼ teaspoon salt
- Green food coloring, optional
For the Gula Melaka Syrup
- 7 ounces (200g) gula melaka, chopped
- ¼ cup (50g) dark brown sugar
- 1 cup (240ml) water
- 1 pandan leaf, knotted, optional
- Pinch of salt
For the Coconut Milk
- 1½ cups (360ml) thick coconut milk
- ¼ teaspoon salt
- 2 tablespoons water, only if needed to loosen it slightly
Optional Garnishes
- Sweet corn
- Extra red beans
- Extra gula melaka syrup
Method
- Make the syrup: Put the gula melaka, brown sugar, water, pandan leaf and salt in a small pan. Bring to a gentle simmer and stir until the sugar has dissolved. Cook for 3 to 5 minutes, then strain if needed and cool completely.
- Prepare the coconut milk: Stir the salt into the coconut milk. Add the water only if the coconut milk is very thick. Chill until needed.
- Mix the jelly batter: Whisk the rice flour, tapioca starch, water, pandan paste, salt and a drop or two of coloring if using until smooth.
- Cook the jelly: Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it turns thick, glossy and heavy.
- Press the cendol: Fill a large bowl with ice water. Press the hot mixture through a cendol press, potato ricer or colander into the ice water. Let the strands sit in the cold water for 5 minutes, then drain.
- Assemble: Divide the red beans between 4 bowls or glasses if using. Add the cendol strands, top with shaved ice, then pour over the coconut milk and gula melaka syrup.
- Serve: Spoon and stir lightly at the table so the syrup runs through the ice before eating.
Notes
- A cendol press is useful if you have one. A potato ricer with medium holes works well in a home kitchen.
- For the ice, a blender or ice crusher is enough if you don’t have an ice shaver.