Es Cendol
Es cendol is one of Southeast Asia's most iconic iced desserts, with roots that stretch across Indonesia, Malaysia, and Singapore, though most food historians trace the drink back to Java. Its defining ingredient is the short, worm-shaped green jelly noodle made from rice flour, traditionally colored and lightly flavored with pandan leaf, which gives the dessert both its bright green hue and its name in some regions, where cendol is used interchangeably with the similar Malaysian dessert dawet. The drink brings together three elements in careful balance: the chewy cendol noodles, rich coconut milk, and a dark, smoky syrup made from palm sugar known as gula jawa or gula melaka, all poured over shaved or crushed ice. Sold by street vendors from carts and bicycles throughout Indonesia, especially during the hot afternoon hours, es cendol is treasured as an instant remedy for the tropical heat, and regional versions add extras like jackfruit, black glutinous rice, or grass jelly to the glass.
Green rice-flour noodles
Pandan-flavored jelly noodles give cendol its color and chew
Topped with rich coconut milk
Coconut milk adds creaminess over the shaved ice
Sweetened with dark palm sugar syrup
Gula melaka syrup brings a smoky caramel sweetness
Served over crushed ice
Crushed ice makes it an instant cure for tropical heat
Ingredients 4 servings
- 100g rice flour
- 50g tapioca starch
- 500ml water
- A few drops of pandan or green food coloring
- 200g palm sugar (gula melaka)
- 100ml water, for the syrup
- 400ml coconut milk
- Ice cubes, for serving
- A pinch of salt
How to make it
- 1Whisk the rice flour, tapioca starch, and water together in a saucepan, then stir in a few drops of pandan or green food coloring.
- 2Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth, glossy green batter.
- 3Press the hot batter through a cendol mold or a colander with large holes directly into a bowl of ice water, forming short green noodle-like droplets.
- 4Drain the cendol strands once they firm up and set them aside in cold water.
- 5Simmer the palm sugar with water and a pinch of salt until it melts into a thick, dark syrup, then let it cool completely.
- 6To assemble, spoon a portion of cendol strands into a glass and add plenty of crushed ice on top.
- 7Pour the coconut milk and palm sugar syrup over the ice and stir gently just before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
