Iced Cendol Latte

5 from 1 vote

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!

Author: Taste of Nusa

Course: Dessert, Drink

Cuisine: Indonesian

Difficulty: Easy

Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian

Servings: -6

Prep Time:20

Cook Time:20

Total Time:40

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.

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