Ingredients
To Serve
- 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
- 1 ½ cups (360ml) thick coconut milk
- ¼ teaspoon salt
- 2 tablespoons (30ml) water, only if needed for a pourable consistency
Optional Garnishes
- Sweet corn
- Extra red beans
- Extra gula melaka syrup
Equipment
- Cendol press, potato ricer or heat-safe metal colander
- Small saucepan
- Medium saucepan
- Whisk
- Large bowl
- Fine-mesh strainer
- Ice crusher, ice shaver or blender
- Serving bowls or glasses
Method
- Make the syrup: Add the gula melaka, dark brown sugar, water, pandan leaf and salt to a small saucepan. Bring to a gentle simmer and stir until the sugar has dissolved. Cook for 3 to 5 minutes. Strain if needed, then cool completely.
- Prepare the coconut milk: Stir the salt into the coconut milk. Add the water only if needed so the coconut milk pours easily. Refrigerate until needed.
- Mix the cendol batter: Whisk the rice flour, tapioca starch, water, pandan paste, salt and a drop or 2 of green food coloring, if using, until smooth.
- Cook the cendol: Pour the mixture into a saucepan and cook over medium heat, stirring constantly. Continue cooking until the mixture becomes thick, glossy and heavy.
- Press the strands: Fill a large bowl with ice water. While the cendol mixture is still hot, press it through a cendol press, potato ricer or heat-safe metal colander directly into the ice water. Leave the strands in the cold water for 5 minutes, then drain well.
- Assemble: Divide the red beans between 4 bowls or glasses if using. Add the cendol strands and shaved ice, then pour over the coconut milk and gula melaka syrup.
- Serve: Stir lightly at the table to mix some of the syrup, coconut milk and melting ice before eating.
Notes
- A cendol press gives the most even strands, although a potato ricer with medium holes also works well.
- A blender or ice crusher can prepare the ice if you don't have an ice shaver.
- Keep the cendol strands, coconut milk and syrup separately in the refrigerator for up to 2 days. Don't freeze assembled cendol.