Cendol (Che Banh Lot)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 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)
Description
The recipe starts by cooking a mixture of mung bean starch, tapioca starch, sugar, water, and pandan extract into a thick, glossy batter. While hot, this batter is pressed through a potato ricer into an ice water bath to form short jelly noodles, which set quickly with a tender, chewy texture. This process preserves the shape and elasticity of the noodles.
Separately, a palm sugar syrup is made by dissolving palm sugar and a pinch of salt into boiling water, then cooled. The coconut sauce blends coconut milk, sugar, and tapioca starch, heated until just boiling to create a creamy sweet sauce. When assembled, crushed ice is layered with cendol noodles and topped with the syrup and coconut sauce for a harmonious balance of textures and flavors—cool, sweet, creamy, and lightly herbal from pandan.
As a dessert, Cendol is refreshing and suited for warm weather or as a light, sweet finish to a meal.
Practical tips include constant whisking during batter cooking to avoid lumps, pressing the batter while hot for easy shaping, and storing jelly in cold water to maintain texture. The syrup and coconut sauce can be refrigerated and the dessert assembled just before serving to keep components fresh.
Ingredients
For the Cendol
- ⅔ cup mung bean starch
- 3 tablespoon tapioca starch
- 1 tablespoon sugar
- 3 cups water
- ½ teaspoon pandan paste or pandan extract
For the Syrup
- 1 cup (8 oz) palm sugar or coconut sugar
- ¾ cup water
- salt pinch
For the Coconut Sauce
- 1 cup coconut milk
- 3 tablespoon sugar
- ½ teaspoon tapioca starch
To Assemble
- ice crushed
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.
Notes
- The ice water bath rapidly sets the cendol noodles to maintain shape and texture.
- Keep whisking the starch batter constantly during cooking to prevent lumps and maintain smoothness.
- Press the hot batter immediately, as it becomes too firm to work with once cooled.
- Store prepared jelly in cold water and keep syrup and coconut sauce refrigerated; assemble just before serving for best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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