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5.0 from 174 votes

Cendol (Che Banh Lot)

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 469 kcal
Course: Dessert
Cuisine: Asian , Vietnamese

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
    Cup of Yum
  1. Prepare a large bowl filled with ice water and set a potato ricer (or metal colander with large holes) over it.
  2. In a small saucepan (off heat), whisk together water, sugar, mung bean starch, tapioca starch, and pandan extract until smooth.
  3. Turn the heat to medium-high and cook, whisking constantly, until the mixture thickens into a glossy, stretchy batter (about 8–10 minutes).
  4. 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
  1. 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
  1. 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
  1. 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

  • 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

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

% 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.