Cendol
Cendol is disputed between Malaysia and its Southeast Asian neighbors, with each country claiming the origin of this ice dessert made from pandan noodles, but in Malaysia the Melaka version remains considered the classic reference due to its exclusive use of authentic gula melaka palm sugar, produced locally by boiling down sugar palm sap. The name 'cendol' likely imitates the sound of swallowing the cold, dense dessert. In Malaysia's hot cities, Cendol stalls are a summer landmark, with vendors working for years on the same street corner, and some family businesses spanning several generations. Many modern variations add boiled red beans, colorful jelly cubes, or sweet corn kernels, but the classic combination of green noodles, palm syrup, and coconut milk remains the standard against which all others are measured.
Green rice noodles
Short, springy noodles made from rice starch colored with pandan leaf juice give the dessert its distinctive look and fragrant green flavor.
Palm sugar syrup
Gula melaka palm sugar melts slowly with water into a dark syrup with smoky caramel notes.
Finely shaved ice
Ice shaved into fine flakes covers everything, instantly turning the dessert into a velvety slush with every spoonful.
Fresh coconut milk
Thick, lightly salted coconut milk is poured over just before serving, balancing the sweetness of the palm sugar syrup.
Ingredients 4 servings
- 150 g rice flour
- 30 g tapioca starch
- 500 ml water
- 10 pandan leaves, blended with water and strained
- 200 g grated palm sugar (gula melaka)
- 100 ml water (for syrup)
- 300 ml thick coconut milk
- 1/2 tsp salt
- Finely shaved ice, as needed
How to make it
- 1The pandan leaves are blended with a little water, then strained through cheesecloth, yielding an intensely green, fragrant liquid.
- 2The rice starch and tapioca starch are mixed with water and the strained pandan liquid, forming a smooth, lump-free liquid batter.
- 3The batter is cooked over medium heat, stirring continuously with a whisk, until it becomes a thick, translucent, elastic paste.
- 4The hot paste is pushed through a special sieve with round holes, directly over a bowl of ice water, forming short noodles that solidify instantly on contact with the cold water.
- 5The green noodles are drained and kept chilled in fresh water until assembly.
- 6The grated palm sugar melts over low heat with water, stirring occasionally, until it forms a thick, dark-colored syrup.
- 7To serve, the pandan noodles go into bowls, generous finely shaved ice is added, then the palm sugar syrup and coconut milk mixed with salt are poured directly over the top.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
