Cendol (Malaysian Coconut Milk and Pandan Jelly Dessert)

About This Recipe

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.

Ingredients

Serves 4

• 1/2 cuprice flour(for jelly)
• 2 tbsptapioca starch(for jelly)
• 2 cupswater(for jelly, divided)
• 2 tbsppandan juice (blended pandan leaves and water)(or a few drops pandan extract)
• 1 cupgula melaka (palm sugar)(chopped)
• 1/2 cupwater(for syrup)
• 2 cupscoconut milk
• 1/4 tspsalt
• 4 cupsshaved or crushed ice
• 1/2 cupcooked red kidney beans(optional, for serving)

Instructions

1. 1

   Make the jelly batter

   Whisk rice flour, tapioca starch and half the water into a smooth slurry, then combine with pandan juice.

2. 2

   Cook the jelly

   Bring the remaining water to a boil, then whisk in the slurry, cooking and stirring constantly until it thickens into a smooth, glossy paste.

3. 3

   Shape the cendol

   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.

4. 4

   Make the syrup

   Melt the palm sugar with water in a saucepan, simmering until dissolved into a syrup; let cool.

5. 5

   Season the coconut milk

   Whisk a pinch of salt into the coconut milk.

6. 6

   Assemble

   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.

7. 7

   Serve

   Serve immediately with a spoon and straw.

Variations

• •

  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.

Storage

Best assembled and eaten immediately; store the jellies and syrup separately in the refrigerator for up to 3 days, assembling fresh servings as needed.

Frequently Asked Questions