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
