Es Cendol

Es cendol is one of the most beloved dessert in Indonesia, and honestly, I think this is one of the best way to enjoy your own home made pandan extract :) There are three different parts to a delicious es cendol, palm sugar syrup, coconut milk, and the cendol itself. Since pandan leaves are used in the making of all three parts, es cendol is definitely one of the most heavenly pandan dessert ever created. ♥

Es Cendol
Es Cendol

 

If you have never seen es cendol before, just imagine cendol as chubby chunky green noodle. Es cendol sellers usually have a special tool to squeeze out cendol into its trademark shape. I am too lazy to hunt this special tool down, and honestly I don’t make es cendol often enough to justify buying the tool. So, I use a mini colander with small round holes at the bottom to squeeze out my cendol. I think it works pretty well, and a colander is a much more versatile tool to have in a kitchen, don’t you think? Here is another shot to give you a better idea on how cendol looks like and the said colander I use to squeeze out my cendol.

Es Cendol
Es Cendol

4.0 from 1 reviews
Es Cendol
Author: 
Recipe type: Dessert
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
Cendol
  • 50 gram rice flour (Indonesian: tepung beras)
  • 15 gram tapioca starch (Indonesian: tepung sagu)
  • 350 ml water
  • 4 tablespoon pandan extract (*)
  • ½ teaspoon salt
Palm sugar syrup
  • 100 gram palm sugar (Indonesian: gula Jawa)
  • 100 ml water
  • 2 pandan leaves, knotted
  • a pinch of salt
Coconut milk
  • 250 ml coconut milk (Indonesian: santan)
  • 2 pandan leaves, knotted
  • a pinch of salt
Good to have
  • ice cubes
  • shaved ice
Instructions
Cendol
  1. Fill a mixing bowl with drinking cold water and ice cubes. The colander you are using to squeeze the cendol needs to be slightly smaller than the mixing bowl. Set aside.
  2. Place all cendol ingredients in a sauce pot and stir until mixed well.
  3. Turn on the heat, cook and stir at all time, until it bubbles vigorously and thickened, imagine boiling hot mud.
  4. Turn off the heat, transfer the thickened batter to a colander.
  5. Hold the colander so that it is right above the prepared mixing bowl with ice cold water. Then use a spatula to squeeze/push the batter through the colander. The batter needs to drop from the colander directly into the ice cold water, which will immediately make the cendol hardened and hold its shape. Set aside.
Palm sugar syrup
  1. Place all palm sugar syrup ingredients in a sauce pot and bring to a boil. Cook until all the sugar has dissolved.
  2. Turn off heat, discard the pandan leaves, and strain to a clean jar/bowl.
Coconut milk
  1. Place all coconut milk ingredients in a sauce pot and cook until the coconut milk starts to boil. Turn off the heat, and immediately remove the pan away from heat source.
  2. Discard the pandan leaves, and pour into a clean jar/bowl.
Assemble es cendol
  1. Prepare three serving glasses. Pour some syrup, then add the cendol, and topped with coconut milk.
  2. You can add either ice cubes or shaved ice, especially if you serve this immediately. Alternatively, you can chill everything first, then serve chilled without any ice cubes or shaved ice.
Notes
(*) Pandan extract recipe: http://dailycookingquest.com/by-cuisine/indonesian/pandan-extract.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: