Cendol Recipe

Ingredients:

• For the cendol:
  • 1 cup mung bean flour (or rice flour as an alternative)
  • 1 cup water (for mixing with flour)
  • 4 cups water (for boiling)
  • 1/2 teaspoon pandan extract (or a few pandan leaves for natural flavoring and color)
  • A pinch of salt
  • Ice water (for setting the cendol)
• For the palm sugar syrup:
  • 1 cup palm sugar
  • 1/2 cup water
  • 1-2 pandan leaves, knotted (optional)
• For the coconut milk:
  • 2 cups coconut milk
  • A pinch of salt
  • 1-2 pandan leaves, knotted (optional)
• For serving:
  • Crushed ice or ice cubes

Instructions:

1. Make the Cendol:
   • In a bowl, mix the mung bean flour (or rice flour) with 1 cup of water and pandan extract until smooth.
   • In a pot, bring 4 cups of water to a boil. Add a pinch of salt.
   • Gradually pour the flour mixture into the boiling water, stirring continuously to prevent lumps.
   • Cook the mixture on medium heat until it thickens and becomes translucent. This may take about 5-10 minutes.
   • Prepare a bowl of ice water.
   • Use a cendol press or a slotted spoon to drop the cooked mixture into the ice water, forming small, worm-like shapes.
   • Let the cendol set in the ice water for a few minutes, then drain and set aside.
2. Prepare the Palm Sugar Syrup:
   • In a pot, combine the chopped palm sugar and 1/2 cup of water.
   • Add the pandan leaves if using.
   • Cook over medium heat, stirring occasionally, until the sugar dissolves completely and forms a thick syrup. Remove from heat and set aside to cool.
3. Prepare the Coconut Milk:
   • In another pot, heat the coconut milk over low heat.
   • Add a pinch of salt and the pandan leaves if using.
   • Stir occasionally until the coconut milk is warm and infused with the pandan aroma. Do not let it boil. Remove from heat and let it cool.
4. Assemble the Cendol:
   • In serving glasses, add a generous amount of cendol.
   • Pour the palm sugar syrup over the cendol.
   • Add crushed ice or ice cubes.
   • Top with the prepared coconut milk.
   • Stir to mix the ingredients before enjoying.

Tips:

• Adjust the sweetness by varying the amount of palm sugar syrup.
• For a more authentic flavor, use fresh pandan leaves for both the cendol and coconut milk.
• Store any leftover components separately in the fridge and assemble just before serving.

Enjoy your homemade cendol, a refreshing and traditional Indonesian dessert!