Cendol (Pandan Starch Jelly Dessert)
User Reviews
5
Cendol (Pandan Starch Jelly Dessert)
Description
Cendol consists of pandan starch jellies, a sweet palm sugar syrup, creamy coconut milk, and toppings such as cooked red azuki beans, yellow mung beans, and grass jelly. The jellies are prepared by blending pandan leaves with water to extract flavor and color, then cooking this liquid with cornstarch, mung bean starch, wheat starch (optional), sugar, pandan extract, and optionally lye water. The mixture thickens into a translucent paste that is pressed through a ricer into ice water, forming short noodle-shaped jellies that firm up as they cool.
The palm sugar syrup is made by dissolving palm sugar in water and simmering to blend flavors. The dessert is assembled by combining the chilled cendol jellies with cooked beans, cut grass jelly, crushed ice, and coconut milk, then drizzled with the palm sugar syrup for sweetness. The result is a harmonious, cooling dessert with contrasting chewy, creamy, icy, and sweet elements, highlighted by pandan’s subtle fragrance.
This dessert is traditionally served cold and is popular for its refreshing qualities, especially in warm climates. The preparation steps require attention to stirring to avoid lumps when cooking the jelly, and ensuring the jellies are well chilled before serving.
Ingredients
Cendol Jellies:
- 70 g pandan leaves if you can't find fresh or frozen pandan leaves, you can omit and use pandan extract instead
- 400 ml water
- 50 g cornstarch
- 10 g mung bean starch rice starch may be substituted
- 10 g wheat starch can omit if you can't find it
- 30 g granulated cane sugar
- ¼ teaspoon pandan extract green
- ¼ teaspoon lye water optional
Other ingredients:
- red azuki beans cooked
- yellow mung beans cooked
- grass jelly cut up
- coconut milk
- ice crushed
Sugar Syrup:
- 100 g palm sugar
- ¼ C water
Instructions
Make the cendol (pandan starch jellies):
- Prepare an ice bath by placing ice into a large bowl filled with water.
- Blend together the pandan leaves with the water. Strain the pulp from the pandan leaves and add the liquid to a sauce pan.
- Add in the cornstarch, mung bean starch, wheat starch, sugar, pandan extract and lye water (if using). Turn on the heat to high, and stir the mixture with a spatula.
- Once the mixture starts to thicken, reduce the heat to low and continue to cook until it becomes a translucent paste. Cook for another 2 more minutes.
- Remove from heat and carefully transfer the paste to a potato ricer -- working in batches, squeeze the paste through the ricer over top of the ice bath, ensuring the "cendol noodles" are submerged in the ice water.
- Leave the cendol in the ice water for 15 minutes.
- Drain the cendol and set aside in the refrigerator until ready to assemble.
Make the sugar syrup:
- In a small saucepan, combine the palm sugar and water and heat until thickened, about 5 minutes.
- Transfer to a clean jar and let cool.
Assemble:
- In a large, tall glass, layer cendol, azuki red beans, yellow mung beans, crushed ice, and drizzle with coconut milk and sugar syrup. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 37mg | 2% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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