Cherry & Dennis Helper Habitat
Indonesian Es Cendol Coconut Dessert
印尼椰糖珍多冰
Recipe overview
Cold pandan jelly strands served with coconut milk, palm sugar syrup and crushed ice.
01
Ingredients
Main ingredients
- 100 g rice flour
- 50 g tapioca starch
- 500 ml pandan juice
- 400 ml coconut milk
- 600 g crushed ice
Seasoning
- 180 g palm sugar
- 180 ml water
- 1/4 tsp salt
02
Tools
- mixing bowl
- whisk
- heavy-bottomed saucepan
- wooden spoon
- cendol press
- bowl of ice water
- fine sieve
- small saucepan
- measuring jug
- four glasses
03
Steps
Step 1
Prepare ice water
Prepare a bowl of ice water to set the jelly strands.
Step 2
Mix pandan batter
Mix rice flour and tapioca starch, then whisk in pandan juice until smooth.
Step 3
Cook batter
Cook the batter in a heavy saucepan over medium heat, stirring constantly.
Step 4
Check glossy texture
Continue until the batter is thick, glossy and fully cooked.
Step 5
Press jelly strands
Press hot batter through a cendol press directly into ice water.
Step 6
Set in ice water
Leave jelly strands in the ice water about 10 minutes to firm.
Step 7
Make palm syrup
Simmer palm sugar with 180 ml water until completely dissolved.
Step 8
Cool the syrup
Strain syrup and cool until no longer hot.
Step 9
Chill coconut milk
Stir a little salt into coconut milk and chill.
Step 10
Drain cendol
Lift cendol strands from the ice water and drain.
Step 11
Assemble four glasses
Divide cendol, crushed ice and coconut milk among four glasses.
Step 12
Add syrup and serve
Pour cooled palm syrup over each glass and serve immediately.
Common mistakes
- Undercooked batter produces strands that fall apart and taste floury.
- Hot syrup melts the crushed ice quickly.
- Undrained jelly waters down the dessert.
Tips
Cook batter until thick and glossy before pressing. Cool syrup and coconut milk first; add crushed ice only when serving.
