0 0
Malaysian Ice Cendol

Malaysian Ice Cendol

(Green Rice Flour Jelly)

Features:
  • Vegan
Cuisine:

Fragrant pandan leaf flavor is the key of making a great cendol. You may top the original cendol with piece of Asian fruit, Durian or go with vanilla ice cream

Ingredients

  • CENDOL

  • COCONUT MILK

  • RED SUGAR SYRUP

  • TOPPING

Directions

Share

Ice cendol is one of most favorite dessert in Malaysia which serve an exotic combination of shaved ices, palm sugar syrup, coconut milk, kidney beans, creamed corns and the cendol, green jelly-like noodles. There are several version of ice cendol throughout the southeast asia regions. They also call it as Dawet in Central and East Java, Indonesia. While in Thailand, Lot Chong; in Vietnam, Bánh Lọt; and Mont Let Saung in Burma.

The basic method to make green jelly-like noodle is passing the warm dough through a sieve into a bucket of cold water.

 

(Visited 171 times, 1 visits today)
Step 1
Mark as Complete

CENDOL

Chop pandan leaves into 2 cm cut and put them in a food processor, add the water and blend until smooth.

Step 2
Mark as Complete

In a bowl, combine pandan juice with green bean flour and stir well.
Using a sieve, strain the mix into another bowl.

Step 3
Mark as Complete

Transfer them into a pot, add sugar and salt. Cook the mixture over the medium heat,
add corn starch and stir until its thickened.

Step 4
Mark as Complete

Turn off the heat and put the dough aside for 5 to 10 minutes.
In a bowl, pour in water and ice cubes.

Step 5
Mark as Complete

Spoon out a lump of the dough onto the cendol mould, you can use potato ricer.
Push and press dough through the holes and let the cendol form soak in the ice water.
Repeat until you finish all the dough.

Step 6
Mark as Complete

Discard the water, rinse and put aside the cendol. You can refrigerate it until the serving time.

Step 7
Mark as Complete

COCONUT MILK

Grate the whole coconut.
In a bowl, mix the grated coconut with water by hand.
Squeeze over the coconut mixture over a sieve to extract the milk as much as possible.

Step 8
Mark as Complete

Pour the coconut milk into a pot, add a pinch of salt.
Make a knot of 2 pandan leaves and place them in the pot.
Over the low heat, simmer until the milk is warmed through.
Turn off the heat and put aside.

Step 9
Mark as Complete

RED SUGAR SYRUP

In a pot, place in the white sugar and caramelizing it over high heat.
And add the water as soon as possible it caramelized.

Step 10
Mark as Complete

Add in all the other ingredients and bring to simmer until the sugar fully dissolved.

Step 11
Mark as Complete

SERVING

To serve, spoon out 3 to 5 shaved ices into a bowl. Top with 3 tablespoons of the cendol, 1 tablespoon of creamed corn, 1 tablespoon of kidney beans, 3 to 4 spoons of coconut milk and lastly 1 tablespoon of red sugar syrup.
You can add or reduce each serving amount based your own taste.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Classic Potato Salad
next
Indonesian Corn Fritters
  • 171 Views
  • 50 minutes
  • Serves 8
  • Medium
  • 150 C (302 F)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
CENDOL
100 grams Grean bean flour
1 tablespoon Corn starch
35 Pandan leaves
700 ml Water
Ice cube
1/2 teaspoon Salt
3 tablespoons Sugar
COCONUT MILK
1 whole Coconut
500 ml Water
2 Pandan leaves
to taste Salt
RED SUGAR SYRUP
3 Palm sugar About 45 to 50 gram
1 cup Water
2 tablespoons Granulated sugar
2 Panda leaves
to taste Salt
TOPPING
Shaved ice
300 grams Kidney beans
300 grams Creamed corn

Nutritional information

880
Calories
15 g
Total Fat
180 g
Total Carbohydrate
12 g
Protein

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

previous
Classic Potato Salad
next
Indonesian Corn Fritters

Add Your Comment