Cendol (pandan jelly with coconut milk and palm sugar syrup)

One of Southeast Asia's best-known cooling desserts: green, pandan rice-flour "worms" in iced coconut milk, with caramel-like palm sugar syrup. Sold at street stalls in Malaysia and Singapore.

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Method

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1. Bring the syrup ingredients to the boil, and simmer over low heat for 5 minutes, until the sugar dissolves and it thickens slightly. Strain and cool. ⏱ Timer: 5 min
2. Mix the coconut milk with a pinch of salt, and refrigerate.
3. Mix the jelly ingredients smooth in a pot, then cook over medium heat, stirring constantly, until it becomes a thick, translucent, sticky mass (about 8-10 minutes). ⏱ Timer: 8 min
4. Prepare a large bowl of iced water. Push the hot mass through a large-holed sieve or a potato press with a spatula into the iced water, to form short, worm-like drops.
5. Leave in the iced water for 10 minutes to firm up, then drain. ⏱ Timer: 10 min
6. Put red beans, cendol and crushed ice into glasses or bowls, pour over the cold coconut milk, and drizzle generously with the palm sugar syrup. Serve immediately.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The smoky, caramel flavour of gula melaka is the key; sold at Asian grocers.
• Cendol is best fresh, eat it within a day.

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• Khanom chan (layered pandan-coconut jelly cake) · Southeast Asian
• Kuih lapis (layered coconut rice flour steamed cake) · Southeast Asian
• Pulut inti (sticky rice with coconut-palm sugar topping) · Southeast Asian
• Kuih dadar (coconut-palm sugar filled pandan pancakes) · Southeast Asian
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More southeast asian ideas

• Onde-onde (pandan dumplings filled with palm sugar, in coconut)
• Es campur (mixed iced fruit dessert)
• Kuih seri muka (sticky rice with pandan custard layer)
• Bubur pulut hitam (black glutinous rice porridge with coconut milk)
• Kuih koci (filled sticky rice dumplings in banana leaf)
• Bubur cha cha (sweet potato and taro coconut dessert)
• Ais kacang (shaved ice with beans, corn and syrup)

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