Cendol – Recipe

I've gone on and on about fun iced drinks from Malaysia in my other blog Where I Like to Eat, most recently in my final post of the Malaysiafiles. One of the things I love most is cendol, which is both the icy dessert itself and the green jelly stands that it's made with.

The above I made with shaved ice, coconut milk and palm sugar syrup. Cendol can also be mixed with other jellies and fruits to make a dessert more like ice kacang:

Either way, it's a great texture and flavour addition to a refreshing iced dessert. It's green because of pandan extract, which has a lovely delicate fragrance, and as for it being a jelly... well, it's more like a starchy noodle.

Here's how I make it.


-5tbsp green pea/ mung bean/ hoen kwe flour
-2tbsp rice flour
-2tbsp tapioca flour
-1tsp pandan paste (or pandan essence + green food colouring)
-625ml water


1) In a small saucepan, mix the flours with the water and pandan essence together, first adding the flours and then the water bit by bit to prevent lumps.

2) Slowly bring the mixture to a gentle simmer, stirring with a wooden spoon all the while, until it starts to thicken...

3) Continue to cook until the mixture is really thick and dollopy, and goes translucent.

4) Prepare a big bowl of ice water: once your mixture hits this, it'll cool and solidify.

5) Using either a colander to push the batter through or- even easier- a potato ricer, squeeze your still-hot cendol batter through the holes over the icy water to make short-ish 'worms'.

6) Store in an airtight container for up to a week in the fridge, and add to your desserts as and when you like!


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