This dessert drink is an indulgence to daydream about your relaxing holiday in the tropics! Cendol is also known outside Indonesia, for instance Malaysia, Singapore and Surinam, under names such as dawet, stroop susu met klapper, or tjendol.
Preparation time 30 minutes
Type dessert drink
- 60g mung bean flour
- 360ml water
- 5-7 drops of pandan essence
*Suggestion Short on time? Try ready-made pandan jelly (SKU 9759) from the fresh department in our physical stores. Check the locations of our physical stores here.
- 100g Palm sugar (OR ready-made palm syrup)
- 2 cans of coconut milk
Gradually add water to the mung bean flour, to prevent it from lumping together. Add 5-7 drips of pandan essence and stir until it is an equal mixture. Use a wooden spatula.
Bring it to a boil while stirring. Lower the heat once the mixture becomes thick and shiny, and the spatula can stand by itself. This might take some time, but keep stirring so that it will not lump together. Prepare a bowl of ice water and ice cubes and place a cendol sift over the bowl. Place the green mixture in the sift and keep stirring until all of the mixture is sifted into the ice water. Remove the ice water once the pandan jelly has cooled down and leave in the refrigerator overnight.
Prepare palm syrup by dissolving palm sugar in a layer of boiling water. Prepare a bowl of ice cubes and place a smaller bowl in the middle. Pour the hot syrup into this small bowl and let cool down until it thickens into a syrup. Pour the cooled down syrup into a glass.
OR use ready-made palm syrup instead!
Place a layer of pandan jelly on top of the palm syrup. As much as you like!
Open the can of coconut milk and stir within the can. Pour the coconut milk into ¾ of the glass. Add ice cubes and jackfruit according to your preference.
Selamat makan! Let's dig in!