Cendol Dessert

In Malaysia, you can easily find Cendol stall along the roadside or under a big tree. This dessert or beverages are normally serve in a small bowl full of shaved ice, rich coconut milk and sweetened with thick brown color syrup made from palm sugar (Gula Melaka). Cendol is often served with Ice Kacang or ABC (a mixture of cendol, red bean, black jelly, sweet corn). It is a perfect beverage especially during the hot days.













I have not serve this dessert before. I have decided to make this cendol because it is easy and normally those bought from the supermarket doesn't taste good and no pandan (screwpine leaves) flavor. I made them because this weekend there is an order for Cendol Agar-Agar (Pudding).


Cendol Resipe

Blend 20 pieces pandan leaves with 2 cups of water to obtain the green juice. Strain them.

Blend 150g green pea flour, 10g Hoen Kwe flour with 430g water. Add 1 tsp of alkaline water to the pandan juice and mix with the flour mixture. You can add in 1 tsp of Pandan Paste. Cook the mixture over medium flame, stirring constantly with a wooden spoon until mixture is transparent and thick. I do not have a cendol frame so I use a stainless steel colander to press out strands of cendol into a basin fill with ice-cold water with a few ice cubes floating in it. Leave cendol in the cold water for 10 minutes to harden. Drain and soak in fresh water until ready for use.


Have fun and be happy! ♥