What is Es Cendol? Es Cendol is one of the most popular Indonesian desserts—made from soft, green rice flour jelly that glides in coconut milk and rich palm sugar syrup, all poured over crushed ice. This sweet and cooling treat creates a harmony of textures and flavors that is both nostalgic and refreshing. Found in street stalls to high-end eateries across Indonesia, Es Cendol has become a timeless favorite, with unique twists like jackfruit, durian, or red bean added across regions.
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:
- In a saucepan, mix mung bean flour, pandan juice, and a pinch of salt. Stir until fully combined.
- Cook over medium heat, stirring continuously until the mixture thickens and becomes glossy.
- Prepare a bowl of ice water.
- 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:
- In a separate saucepan, bring coconut milk, pandan leaf, and salt to a simmer. Stir occasionally to prevent curdling.
- Remove from heat and cool before using.
Palm Sugar Syrup Preparation:
- In another small saucepan, combine palm sugar, water, and pandan leaf.
- Heat until sugar dissolves completely. Strain and let cool.
Assembly:
- In a glass, add a generous spoonful of cendol.
- Pour in palm sugar syrup to taste.
- Add coconut milk over the top.
- Fill the glass with crushed ice.
- Serve immediately and enjoy!
How to Make Es Cendol Recipe Video:
