All Recipes | Dessert | Drink | Easy Difficulty | Egg-Free | Gluten-Free | Indonesian Cuisine | No-Bake Dessert | Vegan | Vegetarian
Iced Cendol Latte
This post may contain affiliate links. Please read my disclosure policy for details.
Fancy Iced Cendol Latte with chewy pandan jellies, palm sugar syrup, milk, and velvety smooth coffee foam on top. This cool, refreshing, caffeinated dessert drink will boost your energy throughout the day!
Cendol or dawet is one of the most beloved desserts in Indonesia. Cendol is generally served with savory coconut milk and sweet palm sugary syrup. However, this traditional dessert drink has evolved and many local coffee shops serve cendol with coffee nowadays.
Coffee and cendol? They seem like an unusual combination, but believe me that they are simply a match made in heaven. Instead of just pouring coffee into the cendol, why not combine it with dalgona coffee to create one spectacular dessert drink?
Try this Iced Cendol Latte at home. Chewy pandan jellies are served with palm sugar syrup, milk, and finished with dollops of bittersweet whipped coffee. Simply delicious and perfect for hot summer day coffee cravings!
The Ingredients and Variations
- Cendol – Do you prefer soft or chewy cendol? Cendol is usually made from rice flour or mung bean starch as the main ingredients. In this recipe, I used the chewy cendol made with mung bean starch. Go to my Es Cendol recipe for more detail.
- Milk – Coconut milk is usually a go-to for cendol. However, you can use any kind of milk you want from whole to skim cow’s milk to almond, oat, or soy milk. Any kind of milk in between as long as you love it!
- Coffee – Technically, lattes are meant to use espresso. Since I feel like doing something different today, I use dalgona coffee instead. Dalgona coffee is last year’s craze that took the internet by storm. But in case you haven’t, dalgona coffee is simply made by whipping together an equal amount of instant coffee, sugar, and hot water. By whipping the coffee, you get a fantastic fluffy coffee mousse-like mixture that you can then scoop over your milk.
- Sweetener – My go-to for cendol is palm sugar syrup. However, this recipe is super versatile. You can use a liquid sweetener of your choice.
How to Make Iced Cendol Latte
- Make palm sugar syrup by boiling palm sugar with water and pandan leaves.
- Choose which type of cendol you use. This time, I made cendol made from the mixture of mung bean starch for a chewy texture. Mix mung bean starch, cornstarch, salt, water, and pandan extract until well combined. Cook the mixture on low heat until the mixture turns thick and translucent.
- Press hot dough into a cendol maker over top of an ice bath.
- Make dalgona coffee by whipping coffee, sugar, and hot water in 1:1:1 ratio until creamy.
- In serving glasses, add palm sugar syrup, cendol, and ice cubes. Then, pour the milk of your choice.
- Finish with dollops of dalgona coffee. Enjoy!
Dalgona Tips
- Use Nescafe Classic Coffee – I tried using other brands, but the results are very disappointing.
- Don’t reduce sugar – It makes the whipped coffee stays fluffy for hours before it begins to slowly dissolved into liquid again. You can reduce the sugar, but bear in mind that your coffee foam will not be as fluffy.
- Use a hand mixer – You can totally make it by hand, but a hand mixer will make your life easier and will be quicker.
Iced Cendol Latte
Servings: 5 -6
Fancy Iced Cendol Latte with chewy pandan jellies, palm sugar syrup, milk, and velvety smooth coffee foam on top. This cool, refreshing, caffeinated dessert drink will boost your energy throughout the day!
Ingredients
Cendol
- 1/2 cup (60 gr) mung bean starch/hunkwe flour
- 1/2 cup (60 gr) cornstarch
- 1/2 tsp salt
- 10 pandan leaves
- 3 cups (720 ml) water
- 1 tsp pandan paste
Palm Sugar Syrup
- 1 1/2 cups (300 gr) tightly-packed shaved palm sugar block
- 3/4 cup (180 ml) water
- 2 pandan leaves, knotted or chopped
Dalgona Coffee (for 4 servings)
- 4 tbsp pure instant coffee
- 4 tbsp granulated sugar
- 4 tbsp boiling water
To Serve
- Ice cubes
- Milk or coconut milk
Instructions
Palm Sugar Syrup
- In a small saucepan, heat palm sugar, water, and pandan leaves on medium heat. Stir occasionally until the sugar fully melts. Let the mixture boils. Set aside and cool completely before using.
Cendol
- Extract pandan juice – In a blender or food processor, blend pandan leaves and 1/2 cup water (120 ml) until smooth.
- Make batter – Sift mung bean starch, cornstarch, and salt into a pan. Strain the pandan extract into the pan. Add about 1/2 cup water (120 ml). Stir the mixture until well combined with no lumps. Then, add the remaining 2 cups (480 ml) of water and stir until well combined.
- Cook – Heat the pan over low heat. Stir continuously until the mixture thickens and is translucent.
- Shape – When still hot, transfer the dough into the cendol maker. Squeeze out the paste over the top of the ice bath, ensuring the cendol is submerged in the ice water. Leave the cendol in the ice water for 15 minutes to firm up.
Dalgona Coffee
- In a medium bowl, combine instant coffee, granulated sugar, and boiling water. With a whisk or a hand mixer, whisk the coffee mixture until fluffy and foamy. Set aside.
Assemble
- In serving glasses, drizzle in palm sugar syrup. Add ice cubes if desired. Drain the cendol and portion it out into each glass. Pour in the milk. Drop the dalgona coffee with a spoon or ice cream scoop on top. Serve immediately.
Nutrition
Serving: 1serving | Calories: 497kcal | Carbohydrates: 105g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 333mg | Potassium: 481mg | Fiber: 1g | Sugar: 83g | Vitamin A: 291IU | Calcium: 275mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Leave a comment below or tag @tasteofnusa on Instagram
