Authentic Malaysian Cendol: A Step-by-Step Recipe Guide

Ingredients

  • 1 cup of rice flour
  • 1 tablespoon of pandan juice
  • 1 tablespoon of mung bean flour (optional)
  • A pinch of salt
  • 5 cups of water
  • 1 cup of palm sugar
  • 1 cup of coconut milk
  • 1 cup of shaved ice
  • 1/2 cup of red beans (optional)

Steps and instructions

  1. In a bowl, combine the rice flour, mung bean flour, pandan juice, and a pinch of salt. Mix until well combined.
  2. Gradually add in the water while stirring to avoid any lumps. The mixture should be smooth and runny.
  3. Transfer the mixture to a pot and heat it over a medium flame. Stir continuously until it thickens.
  4. Prepare a pot of boiling water and a cendol press. When the mixture has thickened, ladle it into the cendol press and press it into the boiling water. The mixture will form green droplets (cendol) in the water.
  5. Once the cendol floats to the surface of the water, remove with a slotted spoon and transfer to a bowl of cold water. This will prevent the cendol from sticking together.
  6. In a separate pot, melt the palm sugar over a low heat to create a syrup.
  7. To serve, add a spoonful of cendol to a glass, top with the palm sugar syrup, coconut milk, and shaved ice. If desired, you can also add some cooked red beans. Enjoy your homemade cendol!

Tools for making

  • Bowl - A bowl for mixing the ingredients.
  • Pot - A pot for heating the mixture and boiling water.
  • Cendol press - A tool used to press the cendol mixture into the boiling water to form droplets.
  • Slotted spoon - A spoon with slots or holes to remove the cooked cendol from the boiling water.
  • Glass - A glass to serve the cendol.

Recipe variations

  • Replace rice flour with glutinous rice flour for a chewier texture.
  • Add pandan essence instead of pandan juice for convenience.
  • Use coconut sugar instead of palm sugar for a different flavor profile.
  • Add diced fruits like jackfruit or durian for added sweetness and flavor.
  • Replace coconut milk with almond milk or soy milk for a dairy-free option.
  • Add cooked sago pearls for additional texture.
  • Add a scoop of ice cream on top for a decadent twist.
  • Include pandan leaves in the boiling water to infuse the cendol with an aromatic flavor.
  • For a savory version, skip the palm sugar and coconut milk, and instead serve the cendol with a drizzle of sweet soy sauce and fried shallots.

Recipe overview

This recipe will guide you through the process of making Cendol, a refreshing and iconic Southeast Asian dessert. The main feature of this dessert is its jelly-like noodles, made from rice flour and pandan juice, which gives it its signature green color. These noodles are served chilled in a mixture of palm sugar syrup and coconut milk, often with a handful of red beans for an added flavour and texture. Though making the noodles may seem intimidating, our step-by-step guide will make it a breeze. The end result is a sweet and creamy dish with a unique, chewy texture from the cendol - an absolute delight on hot days. Enjoy the process of making this traditional dessert - and the delicious results!

Common questions

  1. Can I use regular flour instead of rice flour? No, rice flour is essential for the texture and taste of cendol. Using regular flour will not give you the same results.
  2. Can I substitute pandan juice with pandan extract? Yes, you can substitute pandan juice with pandan extract. However, the flavor may be slightly different, so adjust the amount according to your taste preference.
  3. Is mung bean flour necessary? No, mung bean flour is optional. It adds a slight nutty flavor and color to the cendol. You can omit it if you don't have it or prefer a plain green cendol.
  4. Can I use regular sugar instead of palm sugar? While palm sugar is traditional, you can use regular sugar as a substitute. However, palm sugar has a unique flavor that adds to the authenticity of the cendol.
  5. What can I use as a cendol press if I don't have one? If you don't have a cendol press, you can use a large-holed sieve or a piping bag with a large round nozzle to squeeze out the cendol mixture into the boiling water.

Serving dishes and utensils

  • Pot - Used to heat the cendol mixture.
  • Cendol Press - A tool for shaping the cendol mixture into droplets.
  • Slotted Spoon - Used to remove the cooked cendol from the boiling water.
  • Bowl of Cold Water - Used to transfer the cooked cendol and prevent sticking.
  • Separate Pot - Used to melt the palm sugar and create the syrup.
  • Glass or Serving Glasses - Used to serve the cendol.
  • Spoon - Used to add cendol, palm sugar syrup, coconut milk, and mix the ingredients.

Origin stories

Cendol is a delicacy that stirs nostalgia and cools the body under the sweltering tropical sun. It's believed to have originated from Indonesia, where it is referred to as "dawet." Handed down through generations, it has become a cherished dessert across Southeast Asia, with each region adding its unique twist. Its name, some believe, comes from "Jendol" in Javanese language, which means "bump" or "bulge" in reference to the green, worm-like jelly. The delicacy holds a place of honor in the traditional arts, with old Javanese poets singing praises of this refreshment in their verse. So, as you relish this sweet treat, you're not just enjoying a dessert. You're partaking in a piece of the rich, vibrant tapestry of Southeast Asian culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.