Description
Delicious Cendol is a traditional Southeast Asian dessert featuring soft, green mung bean starch noodles in creamy coconut milk, sweetened with palm sugar syrup. This refreshing, icy treat is perfect for beating the heat and offers a cool, sweet, and fragrant experience with hints of pandan.
Ingredients
Scale
Cendol Noodles
- 100 grams mung bean starch
- 50 grams tapioca starch
- 50 grams rice flour
- 200 ml water
- 1 teaspoon pandan extract
Coconut Milk Mixture
- 1 tablespoon tapioca starch
- 2 tablespoons water
- 400 ml coconut milk
- 100 ml water
- 1 pinch salt
- 50 grams granulated sugar
Palm Sugar Syrup
- 100 grams palm sugar
- 250 ml water
To Serve
- Crushed or shaved ice
Instructions
- Mix starches: In a medium saucepan, combine mung bean starch, tapioca starch, rice flour, and 200 ml water until fully blended. Stir in pandan extract until well incorporated.
- Cook cendol mixture: Heat the mixture over medium-high heat while stirring continuously. Bring to a boil and watch for small dark translucent pieces to rise, about 2-3 minutes. Then reduce heat to low and stir until thickened and bubbling, approximately 3 minutes.
- Form cendol noodles: Quickly use a potato ricer on the largest setting. Pour a few scoops of the thickened mixture into the ricer and gently squeeze the green strands into a bowl of ice water.
- Set noodles: Use your fingers to separate the green noodles once dropped into the ice water. Let them steep for about 10 minutes. Drain and set aside in a medium bowl.
- Make coconut milk mixture: In a small bowl, mix 1 tablespoon tapioca starch with 2 tablespoons water until smooth. Then, in a medium saucepan, add this tapioca slurry to 400 ml coconut milk, 100 ml water, salt, and granulated sugar. Heat over medium-high heat, stirring frequently until mixture thickens. Remove from heat and let cool.
- Prepare palm sugar syrup: In a small saucepan, combine palm sugar with 250 ml water. Heat gently, stirring until sugar dissolves completely. Allow syrup to cool before serving.
- Assemble dessert: In a tall glass, layer ½ cup of cendol noodles, 2-3 tablespoons of palm sugar syrup, and ½ cup of the cooled coconut milk mixture over crushed or shaved ice. Stir gently to combine and enjoy immediately.
Notes
- Using a potato ricer or cendol press is essential to achieve the traditional noodle shape.
- Adjust the sweetness by varying the amount of palm sugar syrup to your taste.
- Ensure stirring continuously during cooking to prevent lumps in the starch mixture.
- Cendol is best served immediately to enjoy its refreshing texture and flavor.
- Keep the green noodles in ice water until serving to maintain their shape and chewiness.
