Ice Cendol is a refreshing Indonesian dessert drink made with homemade cendol, coconut sugar syrup, and creamy coconut milk. Perfect for cooling down on a hot day, this classic treat combines chewy green cendol noodles with rich coconut milk and sweet syrup for a delicious, indulgent experience.
Why You’ll Love This Recipe
Ice Cendol is a sweet and refreshing dessert that is perfect for hot weather. The chewy, worm-like cendol noodles pair perfectly with the smooth, sweet coconut milk and syrup, creating a delightful tropical flavor. It’s a great way to enjoy the flavors of Indonesia in the comfort of your home, and it’s easy to make for a crowd or just a relaxing treat for yourself. This dessert drink is both satisfying and refreshing!
Ingredients
For the Cendol:
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2 tbsp Tapioca flour
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3 ½ tbsp Rice flour
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1 ⅔ cup water
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½ tsp Salt
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2 Pandan leaves
For the Coconut Sugar Syrup:
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¾ cup Coconut sugar
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2 tbsp Granulated sugar
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¼ cup Water
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½ tsp Salt
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1 Pandan leaf
For the Coconut Milk:
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¼ + ⅛ cup Coconut milk
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⅓ cup Water
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1 pinch Salt
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1 Pandan leaf
For Serving:
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Ice cubes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare Pandan and Suji Juice:
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Cut the suji and pandan leaves into small pieces. Place them in a container, add water, and blend with a hand blender until smooth.
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Strain the mixture to separate the juice from the pulp.
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Make the Cendol:
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In a saucepan, combine the tapioca flour, rice flour, and salt. Gradually add the water to prevent lumps.
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Cook over medium heat, stirring constantly, until the mixture thickens and turns translucent, with small popping sounds.
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Pour the cendol mixture into a piping bag while hot and squeeze it into a container of water and ice cubes underneath. The cendol will form worm-like shapes from the piping bag.
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Make the Coconut Sugar Syrup:
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In a saucepan, combine coconut sugar, granulated sugar, water, and pandan leaves.
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Add salt and cook over medium heat, stirring until the sugar dissolves.
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Continue to cook until the syrup thickens, then remove from heat and strain to remove any impurities.
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Prepare the Coconut Milk:
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In a saucepan, combine the coconut milk, water, salt, and tied pandan leaves.
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Simmer over low heat, stirring constantly. Remove the pandan leaves once done.
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Assemble the Ice Cendol:
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In a glass, add 2 tablespoons of coconut sugar syrup (or adjust to taste).
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Add ice cubes, then fill halfway with cendol. Pour the coconut milk over the mixture and gently stir.
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Servings and Timing
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Servings: 2 servings
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Variations
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Cendol Press: For a more uniform texture, you can use a commercial cendol press or a filter with large holes.
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Suji Leaves: If suji leaves aren’t available, pandan leaves can be substituted. You can also use pandan extract for flavoring.
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Coconut Milk: Stir the coconut milk gently to prevent splitting while cooking. Make sure to cook it on low heat.
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Extras: Add pieces of jackfruit or durian to enhance the cendol for an extra tropical touch.
Storage/Reheating
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Storage: The cendol and syrup can be stored separately in airtight containers in the fridge for up to 3 days. Keep the coconut milk refrigerated as well.
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Reheating: Serve the drink chilled, or if you prefer a warmer drink, gently heat the coconut milk and syrup before assembling.
FAQs
Can I make this recipe vegan?
Yes, this recipe is already vegetarian, and you can easily make it vegan by using dairy-free coconut milk and ensuring all the other ingredients are plant-based.
What can I substitute for Suji leaves?
If Suji leaves aren’t available, you can substitute them with pandan leaves or pandan extract for the similar green color and flavor.
How can I make this dessert sweeter?
You can adjust the sweetness by adding more coconut sugar syrup according to your taste. You can also use more honey or sugar in the coconut milk mixture if you prefer a sweeter drink.
Can I use store-bought coconut milk?
Yes, store-bought coconut milk works well, but be sure to use a high-quality brand for the best flavor. If you prefer, you can also use a lighter coconut milk for a less rich version.
Can I add other fruits to the Ice Cendol?
Yes, adding fruits like jackfruit, coconut chunks, or even mango would enhance the tropical flavor and texture of the dessert.
How long will the cendol last?
The cendol noodles can be stored in the refrigerator for up to 2 days. However, they are best enjoyed fresh, as the texture may change over time.
What is the best way to serve Ice Cendol?
Ice Cendol is best served cold with lots of ice and a generous amount of coconut milk and syrup. Garnish with dried chamomile or pandan leaves for an extra touch of elegance.
Can I make this dessert ahead of time?
Yes, you can prepare the cendol noodles, syrup, and coconut milk in advance, then assemble the drink when you’re ready to serve.
What kind of texture should the cendol have?
The cendol should have a chewy, gelatinous texture. If it’s too soft, you may need to cook the mixture a little longer until it firms up.
Can I use other types of sugar for the syrup?
You can substitute coconut sugar with brown sugar or palm sugar for a similar taste, but the flavor will differ slightly.
Conclusion
Ice Cendol is the perfect refreshing treat for hot days, combining the coolness of ice with the rich flavors of coconut milk and sweet coconut sugar syrup. The chewy cendol noodles add texture and the pandan leaves give the dessert its signature aroma. This traditional Indonesian dessert is sure to become a favorite, whether you’re enjoying it on a hot afternoon or sharing it with friends and family.
Print
Ice Cendol Recipe
- Total Time: 40 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Ice Cendol is a refreshing Indonesian dessert drink made with homemade cendol, coconut sugar syrup, and creamy coconut milk, perfect for cooling down on a hot day. This classic treat combines chewy green cendol noodles with rich coconut milk and sweet syrup for a delicious, indulgent experience.
Ingredients
For the Cendol:
2 tbsp Tapioca flour
3 ½ tbsp Rice flour
1 ⅔ cup water
½ tsp Salt
10 Suji leaves
2 Pandan leaves
For the Coconut Sugar Syrup:
¾ cup Coconut sugar
2 tbsp Granulated sugar
¼ cup Water
½ tsp Salt
1 Pandan leaf
For the Coconut Milk:
¼ + ⅛ cup Coconut milk
⅓ cup Water
1 pinch Salt
1 Pandan leaf
For Serving:
Ice cubes
Instructions
Prepare Pandan and Suji Juice:
Cut the suji and pandan leaves into small pieces. Place them in a container, add water, and blend with a hand blender until smooth.
Strain the mixture to separate the juice from the pulp.
Make the Cendol:
In a saucepan, combine the tapioca flour, rice flour, and salt. Gradually add the water to prevent lumps.
Cook over medium heat, stirring constantly, until the mixture thickens and turns translucent, with small popping sounds.
Pour the cendol mixture into a piping bag while hot and squeeze it into a container of water and ice cubes underneath. The cendol will form worm-like shapes from the piping bag.
Make the Coconut Sugar Syrup:
In a saucepan, combine coconut sugar, granulated sugar, water, and pandan leaves.
Add salt and cook over medium heat, stirring until the sugar dissolves.
Continue to cook until the syrup thickens, then remove from heat and strain to remove any impurities.
Prepare the Coconut Milk:
In a saucepan, combine the coconut milk, water, salt, and tied pandan leaves.
Simmer over low heat, stirring constantly. Remove the pandan leaves once done.
Assemble the Ice Cendol:
In a glass, add 2 tablespoons of coconut sugar syrup (or adjust to taste).
Add ice cubes, then fill halfway with cendol. Pour the coconut milk over the mixture and gently stir.
Notes
Cendol Press: For a more uniform texture, you can use a commercial cendol press or a filter with large holes.
Suji Leaves: If suji leaves aren’t available, pandan leaves can be substituted. You can also use pandan extract for flavoring.
Coconut Milk: Stir the coconut milk gently to prevent splitting while cooking. Make sure to cook it on low heat.
Extras: You can add pieces of jackfruit to enhance the cendol.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
