Cendol (Che Banh Lot)
User Reviews
5.0
174 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
469 kcal
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Course
Dessert
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Cuisine
Asian, Vietnamese
Cendol (Che Banh Lot)
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This easy cendol recipe is a fun, refreshing Vietnamese dessert made with chewy pandan jelly noodles, creamy coconut sauce, and sweet syrup over crushed ice. It’s the perfect treat for warm days—light, cooling, and totally satisfying!
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Ingredients
For the Cendol
- ⅔ cup mung bean starch
- 3 tablespoon tapioca starch
- 1 tablespoon sugar
- 3 cups water
- ½ teaspoon pandan paste or extract
For the Syrup
- 1 cup (8 oz) palm sugar/coconut sugar
- ¾ cup water
- pinch of salt
For the Coconut Sauce
- 1 cup coconut milk
- 3 tablespoon sugar
- ½ teaspoon tapioca starch
To Assemble
- crushed ice
Instructions
Make the Cendol
- Prepare a large bowl filled with ice water and set a potato ricer (or metal colander with large holes) over it.
- In a small saucepan (off heat), whisk together water, sugar, mung bean starch, tapioca starch, and pandan extract until smooth.
- Turn the heat to medium-high and cook, whisking constantly, until the mixture thickens into a glossy, stretchy batter (about 8–10 minutes).
- Working in batches, press the hot batter through the ricer directly into the ice bath to form 1–2 inch jelly noodles. Repeat until all the batter is used.
Make the Syrup
- In a small saucepan, bring water to a boil. Add palm sugar and salt, stirring until fully dissolved (about 8–10 minutes). Remove from heat and let cool.
Make the Coconut Sauce
- In another saucepan, combine coconut milk, sugar, and tapioca starch. Heat over medium, stirring frequently, until it just begins to boil. Remove from heat and let cool slightly.
Assemble
- In a bowl or glass, layer crushed ice, cendol jelly, a drizzle of palm sugar syrup, and coconut sauce. Add optional toppings if desired and serve immediately.
Equipments used:
Notes
- Use an ice water bath to help the cendol noodles set quickly and hold their shape.
- Whisk constantly while cooking the batter to prevent clumps and keep the texture smooth and stretchy.
- Press the batter while hot—once it cools, it’s too firm to push through easily.
- Make ahead: Store the jelly in cold water and keep the coconut sauce and syrup in the fridge. Assemble just before serving for the best texture!
Nutrition Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
92g
(31%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
134mg
(6%)
Potassium
146mg
(4%)
Fiber
1g
(4%)
Sugar
51g
(102%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 92g | 31% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 134mg | 6% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
174 reviews
Excellent
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