Es Cendol
Learn step-by-step how to make Es Cendol with rice flour or mung bean starch for soft or chewy pandan jellies on your dessert. Sweeten cendol with palm sugar syrup and serve with savory coconut milk and ice cubes to cool your summertime!
Servings: 5 -6
Ingredients
Dawet (If Using Rice Flour)
- 1/2 cup (100 gr) rice flour
- 1/2 cup (65 gr) tapioca starch
- 1/2 tsp salt
Cendol (If Using Mung Bean Starch)
- 1/2 cup (60 gr) mung bean starch/hunkwe flour
- 1/2 cup (60 gr) cornstarch
- 1/2 tsp salt
Pandan Extract
- 20-30 pandan leaves
- 3 cups (720 ml) water
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
Coconut Milk
- 3 cups (720 ml) coconut milk
- 1/2 tsp salt
- 3 pandan leaves, knotted or chopped
To Serve
- Ice cubes
Instructions
Coconut Milk
- In a medium saucepan, heat coconut milk, salt, and pandan leaves on low heat. Stir constantly until the mixture boils. Set aside and cool completely before using.
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.
Pandan Extract
- In a blender or food processor, blend pandan leaves and 1/2 cup water (120 ml) until smooth.
Cendol
- If making dawet – Sift rice flour, tapioca starch, 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.
- If making cendol – 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 cendol – 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.
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 coconut milk. Serve immediately.
Nutrition
Serving: 1serving | Calories: 717kcal | Carbohydrates: 112g | Protein: 7g | Fat: 30g | Saturated Fat: 26g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 758mg | Potassium: 407mg | Fiber: 2g | Sugar: 65g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 6mg