Desserts
Es Cendol (Iced Pandan Jelly Dessert Drink)
Ingredients
- 100 g rice flour
- 30 g tapioca starch
- 500 ml pandan juice (blended pandan leaves and water, strained)
- 150 g palm sugar
- 100 ml water
- 400 ml coconut milk
- Pinch of salt
- Ice cubes, to serve
Method
- Whisk rice flour and tapioca starch with pandan juice, then cook over medium heat, stirring constantly, until it thickens into a smooth, glossy green batter.
- Press the hot batter through a cendol mold or colander directly into a bowl of ice water, forming short green jelly noodles.
- Simmer palm sugar with water until dissolved into a syrup; let cool.
- Warm the coconut milk with a pinch of salt, then let cool.
- To serve, layer cendol jellies in a glass with palm sugar syrup, coconut milk, and plenty of shaved ice.
Introduction: Es cendol is a beloved iced dessert of green pandan jelly noodles served with coconut milk, palm sugar syrup, and shaved ice.
Cultural Background: Es cendol is a beloved iced dessert of green pandan jelly noodles served with coconut milk, palm sugar syrup, and shaved ice. Sold from carts and street stalls across Indonesia, it is a refreshing way to cool down in the tropical heat, closely related to versions found across Southeast Asia.
Tips: Work quickly while the batter is hot when pressing it through the mold, as it firms up as it cools. Chill the palm sugar syrup and coconut milk separately so they layer attractively when served.
Variations: Add cubes of jackfruit or a scoop of durian for a Southeast Asian twist. Include cooked red beans for a heartier version popular in some regions.
Storage: Store cendol jellies in cold water in the fridge for up to 2 days; keep syrup and coconut milk separately.
Reheating: Not applicable; this is a cold dessert and should not be reheated.
FAQs:
Q: What gives cendol its green color and flavor?
A: Fresh pandan leaf juice gives cendol both its vivid green color and distinctive fragrant, slightly grassy flavor.
Q: Can I make cendol without a special mold?
A: Yes, a colander or slotted spoon with small round holes can be used to press the batter into noodle shapes.
Please log in to leave a comment.