Cendol: green rice flour jellies with palm sugar and coconut milk
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
1299 kcal
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Course
Dessert
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Cuisine
Indonesian
Cendol: green rice flour jellies with palm sugar and coconut milk
Description
The recipe for Cendol uses rice and tapioca flours combined with pandan paste to create soft green jellies with a subtly fragrant pandan aroma. These jellies are cooked to a thick, sticky dough and chilled with ice to set the texture. The sweet palm sugar syrup is cooked separately and mixed with coconut milk to add creamy sweetness and depth, providing a contrast to the jellies' mild flavor. The combination results in a satisfying dessert that is both cool and comforting.
The dish is typically served with ice cubes to keep it chilled, making it well suited to warm weather or as a refreshing end to a meal. The pandan leaf optional in the syrup enhances the herbal fragrance, contributing to the dessert's distinctive aroma and taste.
For ingredients, pandan paste is ideal for authentic flavor, but pandan extract with green food coloring can be used as a substitute. Palm sugar imparts a rich sweetness, though alternatives like coconut sugar or jaggery are acceptable. Preparation requires stirring to combine flours, boiling carefully to achieve the right dough consistency, and chilling properly to create the correct texture for the jelly.
Ingredients
For the cendol:
- 1 cup rice flour
- 2 tablespoons tapioca flour
- 2 ¾ cups + 1 tablespoon water
- ½ teaspoon salt
- ½ teaspoon pandan paste see the note.
For the syrup:
- 1 ¾ cups palm sugar see the note, or coconut sugar, or jaggery
- ¾ cup + 2 tablespoons water
- 1 ⅔ cups coconut milk
- 1 ¼ cups water
- pandan leaf optional
To assemble:
- 3 cups ice cubes
- 2 cups water To
Instructions
To make cendol:
- Place the rice flour, tapioca flour and salt in a mixing bowl. Give them a good stir.
- Pour about 300 ml/ 10.14 fl. oz of water into the flour mix and stir well until you get a smooth mixture. You can use a hand whisk or a handheld mixer or a handheld blender.
- Add the pandan paste to the mixture and mix again until you get a nice green flour mixture. Set aside.
- Get a large mixing bowl ready. Fill it with 2 cups/ 500 ml/ 17.59 fl.oz of cold water. And make sure your ice cubes are within easy reach and ready to use. Set aside.
- Boil the rest of the water (400 ml/ 13.53 fl. oz) in a cooking pan/ pot. Once it reaches boiling point, carefully pour it into the green flour mixture and stir it at the same time.
- Put the mixture back in the cooking pan and continue cooking at low heat.
- Keep stirring and mixing until the mixture reaches boiling point. It takes about 10 minutes when the mixture will become very thick and sticky like a wet dough. It’s ok.
- Once the rice flour is bubbling hot, quickly get your large bowl with water ready. Place the ice cubes in the water and get your cendol maker or potato ricer ready.
- Spoon the green gooey cendol mixture and put in the cendol maker/ potato ricer.
- Hold the cendol maker/ potato ricer above the ice water bowl. And press the cendol maker/ potato ricer down until you see the Cendol coming out and falling into the iced water. Keep pressing until all the mixture has finished. Set aside.
To make the syrup:
- Boil the sugar, ¾ cup/ 200 ml of water and ⅓ pandan leaf in a small cooking pan/ pot until the sugar dissolves and becomes slightly sticky.
- In another pan, boil the coconut milk with one and ¼ cup/ 300 ml water and a 15 cm length of pandan leaf (if using). When it reaches boiling point, let it simmer for about 3 minutes before you switch the heat off.
To assemble the cendol drink:
- Take a tall glass and put about 3-4 tablespoons of sugar syrup in the glass.
- Using a slotted spoon scoop the cendol and place it in the glass.
- Add 2-3 big spoons of coconut milk over the cendol.
- You can add ice cubes if you like.
Notes
- If pandan paste is unavailable, pandan extract and green food coloring can be used to add flavor and color.
- Palm sugar provides the authentic syrup taste, but coconut sugar, jaggery, or dark brown sugars may be substituted if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1299 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1299kcal | 65% |
| Carbohydrates | 86g | 29% |
| Protein | 12g | 24% |
| Fat | 109g | 168% |
| Saturated Fat | 96g | 480% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 355mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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