Green pandan jelly noodles served in coconut milk with palm sugar syrup and shaved ice, a refreshing Malaysian iced dessert.
Cendol is one of Malaysia's most beloved cold desserts, its signature green, worm-shaped jellies made from a pandan-flavored rice flour mixture, pressed through a special mold or colander to create their distinctive shape. Served over shaved or crushed ice with a generous pour of coconut milk and gula melaka (palm sugar) syrup, cendol balances the jellies' mild, slightly chewy texture against the rich coconut milk and deeply caramel-like sweetness of the syrup. A beloved street dessert found throughout Malaysia and neighboring countries, cendol is best enjoyed immediately while the ice is still cold and the jellies retain their proper chewy bite.
Serves 4
Whisk rice flour, tapioca starch and half the water into a smooth slurry, then combine with pandan juice.
Bring the remaining water to a boil, then whisk in the slurry, cooking and stirring constantly until it thickens into a smooth, glossy paste.
Press the hot mixture through a colander or cendol mold directly into a bowl of ice water, forming short, worm-shaped strands.
Work quickly while the mixture is still hot and pliable — it firms up fast, and cold jelly won't press through the mold cleanly.
Melt the palm sugar with water in a saucepan, simmering until dissolved into a syrup; let cool.
Whisk a pinch of salt into the coconut milk.
Fill glasses with shaved ice, top with cendol jellies and kidney beans if using, then pour coconut milk and palm sugar syrup generously over the top.
Serve immediately with a spoon and straw.
Work quickly while the jelly mixture is still hot and pliable, since it firms up fast and won't press cleanly through a mold once cooled.
Use real gula melaka (palm sugar) for the syrup, since its distinct caramel depth is essential and can't be replicated with regular brown sugar.
Serve immediately after assembling, since the ice melts quickly and the dessert loses its refreshing quality if left to sit.
Some versions add durian for an intensely flavored, more advanced variation.
Adding grass jelly cubes alongside the cendol jellies is a common addition.
A version with glutinous rice balls (like tang yuan) added gives extra texture.
Best assembled and eaten immediately; store the jellies and syrup separately in the refrigerator for up to 3 days, assembling fresh servings as needed.
Cendol is found throughout Malaysia, Indonesia and Singapore with regional variations, its exact origins debated, but it remains one of the most beloved and widely recognized cold desserts across Southeast Asia.
A colander with medium-sized holes works as a substitute — press the hot mixture through with a spatula directly into ice water.
Dark brown sugar can substitute in a pinch, though it lacks palm sugar's distinct caramel-like complexity.
The mixture likely wasn't cooked long enough to thicken fully, or wasn't pressed while still hot — cook until glossy and thick, and work quickly while it's warm.
Per serving (280g / 9.9 oz) · 4 servings total
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