Es Cendol (Iced Dessert) with Coconut Milk, Palm Sugar, and Green Jellies

A refreshing Indonesian iced dessert made with coconut milk, palm sugar syrup, green rice flour jellies (cendol), and shaved ice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.39/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

100gRice Flour(For making the cendol. Glutinous rice flour can be added for a chewier texture (e.g., 75g rice flour, 25g glutinous rice flour).)

£0.40

25gTapioca Starch(Adds elasticity to the cendol.)

£0.15

1tspPandan Extract(For color and flavor. Can use pandan paste or fresh pandan leaves.)

£0.75

Few dropsdropsGreen Food Coloring(Optional, to enhance the green color of cendol.)

£0.10

500mlWater(For making cendol.)

500mlCoconut Milk(Full-fat coconut milk is recommended for a richer flavor.)

£1.75

150gPalm Sugar(Also known as gula melaka or gula jawa.)

£0.90

100mlWater(For making palm sugar syrup.)

1pinchPinch of Salt(For both cendol and palm sugar syrup.)

2leavesPandan Leaves(Optional, for infusing coconut milk and palm sugar syrup. Tie in a knot.)

£0.50

As neededShaved Ice(Adjust to preference.)

£1.00

Total Cost

£5.55

£1.39 per serving

Instructions

1.
**Prepare the Cendol:** In a large pot, whisk together rice flour, tapioca starch, salt, pandan extract, and green food coloring (if using). Gradually add water, whisking continuously to prevent lumps. Ensure there are no lumps and that the mixture is smooth.
2.
Place the pot over medium heat and cook, stirring constantly, until the mixture thickens and becomes translucent. This will take approximately 15-20 minutes. The mixture should have a thick, pudding-like consistency.
3.
Prepare a large bowl of ice water. Place a colander with large holes or a cendol maker (if you have one) over the ice water.
4.
While the mixture is still hot, press it through the colander or cendol maker into the ice water. This will create the cendol jellies. If using a colander, use a spatula to press the mixture through.
5.
Let the cendol sit in the ice water for at least 30 minutes to firm up. This will prevent them from sticking together.
6.
**Prepare the Palm Sugar Syrup:** In a small saucepan, combine palm sugar, water, a pinch of salt, and pandan leaves (if using). Bring to a simmer over medium heat, stirring until the palm sugar is completely dissolved.
7.
Simmer for 5-10 minutes, or until the syrup slightly thickens. Remove from heat and let it cool completely. Remove pandan leaves before serving.
8.
**Assemble the Es Cendol:** In glasses or bowls, place a generous amount of shaved ice.
9.
Add cendol jellies on top of the shaved ice.
10.
Pour coconut milk and palm sugar syrup over the cendol and shaved ice.
11.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (344g)

475 kcal / 1987 kJ

Carbs

54g

21% of RDA

Fat

28g

40% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

40 g

44% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer coconut milk flavor, you can simmer the coconut milk with a pinch of salt and a knotted pandan leaf for a few minutes before using. Let it cool completely before assembling.

Adjust the sweetness of the palm sugar syrup to your liking. You can add more or less palm sugar depending on your preference.

Cendol can be stored in the refrigerator in ice water for up to 2 days. Drain the water before using.

If you don't have an ice shaver, you can crush ice cubes using a blender or a food processor.

Optional additions: red beans, grass jelly, sweet corn can be added for extra flavor and texture.

Cooking Equipment

Stove

Large Pot

Slotted Spoon

Ice Shaver (optional)

Glasses/Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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