Recipes - Malaysian & Singaporean

Cendol
Malaysian Cendol Recipe


Cendol is a traditional Asian dessert which originated in Indonesia but is also famous in Malaysia and Singapore. Enjoy this rich creamy dessert made of coconut milk, green starched jelly noodles with pandan flavouring and palm sugar.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 15mins - 30mins
Course: DessertDrink
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

Cendol

5 tbsp green bean flour
1 tbsp tapioca flour
4 tbsp rice flour
½ tsp salt
2 tbsp sugar
few drops of pandan concentration
potato ricer or colander

Toppings

2-3 blocks gula melaka
a pinch of salt
2 pcs pandan leaves (knotted)
1 cup water
2 tbsp white sugar
3 tbsp coconut milk




Steps:

Cendol

  1. Combine all the ingredients and mix well. Cook the mixture on low heat, stirring constantly until batter thickens and turns into translucent green.
  2. Have a big bowl of fill with water and ice.
  3. Put a small amount of batter into potato ricer or colander and squeeze into iced water. Repeat until all the batter is used up.
  4. Drain cendol and transfer into container.

Toppings

  1. For gula melaka, place all the ingredients except coconut milk in a small pot and let it simmer until all the gula Melaka has dissolved. Remove from heat.
  2. Heat coconut milk in microwave for 30 secs

Assembly
In a nice glass, layer the gula melaka first, then the cendol and finally the coconut milk. Add crushed ice if required. Serve.


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Cendol

Cendol

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Cendol is a traditional Asian dessert which originated in Indonesia but is also famous in Malaysia and Singapore. Enjoy this rich creamy dessert made of coconut milk, green starched jelly noodles with pandan flavouring and palm sugar.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 15mins - 30mins
Course: DessertDrink
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

Cendol

5 tbsp green bean flour
1 tbsp tapioca flour
4 tbsp rice flour
½ tsp salt
2 tbsp sugar
few drops of pandan concentration
potato ricer or colander

Toppings

2-3 blocks gula melaka
a pinch of salt
2 pcs pandan leaves (knotted)
1 cup water
2 tbsp white sugar
3 tbsp coconut milk

Instructions

Cendol

  1. Combine all the ingredients and mix well. Cook the mixture on low heat, stirring constantly until batter thickens and turns into translucent green.
  2. Have a big bowl of fill with water and ice.
  3. Put a small amount of batter into potato ricer or colander and squeeze into iced water. Repeat until all the batter is used up.
  4. Drain cendol and transfer into container.

Toppings

  1. For gula melaka, place all the ingredients except coconut milk in a small pot and let it simmer until all the gula Melaka has dissolved. Remove from heat.
  2. Heat coconut milk in microwave for 30 secs

Assembly
In a nice glass, layer the gula melaka first, then the cendol and finally the coconut milk. Add crushed ice if required. Serve.

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