Cendol: green rice flour jellies with palm sugar and coconut milk
Cendol is a dessert drink made of rice flour jellies that you enjoy with palm sugar syrup and coconut milk.
Servings: 6 servings
Equipment
- Mixing bowls.
- Cooking pan
- Wooden spoon
- Cendol maker, or
- Potato ricer.
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/ coconut sugar/ jaggery see the note.
- 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
The Notes
- If you can’t get pandan paste, you can use pandan extract for the flavoring and use ordinary green food coloring. Note that Cendol always has pandan fragrance. So I’m afraid you will have to get either pandan paste or pandan extract.
- Ideally, you use palm sugar/ coconut sugar/ jaggery. But if you can’t get it, you can substitute it with dark muscovado sugar or dark soft brown sugar.
Nutrition
Serving: 1g | Calories: 1299kcal | Carbohydrates: 86g | Protein: 12g | Fat: 109g | Saturated Fat: 96g | Polyunsaturated Fat: 6g | Sodium: 355mg | Fiber: 1g | Sugar: 51g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.