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, ice cubes. Then, pour milk of your choice.
- Finish with dollops of dalgona coffee. Enjoy!
- 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.