Cendol

Name: Cendol
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1/3 cup rice flour; 2 tbsp mung bean starch; 1/4 tsp fine salt; 1.5 cups pandan juice; 1/2 cup palm sugar, chopped; 1/2 cup water; 1.5 cups coconut milk; 4 cups shaved ice; 1/2 cup sweetened red beans

A refreshing Southeast Asian dessert featuring pandan rice flour jelly strands served over shaved ice with coconut milk and rich palm sugar syrup.

35 minMediumServes 4280 cal/serving

MalaysianDessertStovetopVeganVegetarianHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1/3 cup rice flour
2 tbsp mung bean starch
1/4 tsp fine salt
1.5 cups pandan juice
1/2 cup palm sugar, chopped
1/2 cup water
1.5 cups coconut milk
4 cups shaved ice
1/2 cup sweetened red beans

Instructions

1

Whisk 1/3 cup rice flour, 2 tbsp mung bean starch, 1/4 tsp fine salt, and 1.5 cups pandan juice in a saucepan until smooth.
2

Cook over medium heat, stirring constantly until thick and translucent, about 8 minutes.
3

Press the hot mixture through a potato ricer into a bowl filled with ice water to form green noodles.
4

Simmer 1/2 cup chopped palm sugar and 1/2 cup water in a small pot for 5 minutes until syrupy, then let cool completely.
5

Layer 4 cups shaved ice, green noodles, 1/2 cup sweetened red beans, palm sugar syrup, and 1.5 cups coconut milk in serving glasses.

Questions

How long does Cendol keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Cendol?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Leche Merengada drink
Yuzu Highball drink

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