Serving Size: 1 cup
Preparation time: 15 min Cook time: 15 min

Cendol Ingredients:

• 100g mung bean flour (hunkwe) 

• 500ml pandan juice (blend pandan leaves with water, then strain)

• A pinch of salt

• Ice water (for setting the cendol)

Palm Sugar Syrup:

• 200g palm sugar, chopped

• 100ml water

• 1 pandan leaf, knotted

Cendol Preparation:

1. In a saucepan, mix mung bean flour, pandan juice, and a pinch of salt. Stir until fully combined.

2. Cook over medium heat, stirring continuously until the mixture thickens and becomes glossy.

3. Prepare a bowl of ice water.

4. Using a cendol strainer or slotted spoon, press the hot mixture through into the ice water to form jelly worms. Let them set.
   

Coconut Milk Sauce Preparation:

1. In a separate saucepan, bring coconut milk, pandan leaf, and salt to a simmer. Stir occasionally to prevent curdling.

2. Remove from heat and cool before using.
   

Palm Sugar Syrup Preparation:

1. In another small saucepan, combine palm sugar, water, and pandan leaf.

2. Heat until sugar dissolves completely. Strain and let cool.
   

Assembly:

1. In a glass, add a generous spoonful of cendol.

2. Pour in palm sugar syrup to taste.

3. Add coconut milk over the top.

4. Fill the glass with crushed ice.

5. Serve immediately and enjoy!