Cendol

Introduction to Cendol

Cendol is a sweet and refreshing Southeast Asian dessert that has become a popular snack and delicacy enjoyed especially in the hot and humid climates of Indonesia, Malaysia, Singapore, and Thailand. Known for its vibrant green rice flour jelly noodles, this dessert is served with creamy coconut milk, palm sugar syrup, and often topped with shaved ice. The origins of cendol are somewhat blurred due to its widespread popularity across different cultures; however, it is commonly believed to have Indonesian roots, specifically from Java. The name 'cendol' itself is said to be derived from the Javanese word 'jendol,' referring to the bumpiness of the jelly when slurped through a straw.

Ingredients for Cendol

• Rice flour - 100g
• Mung bean flour - 50g
• Pandan leaves - 10 leaves
• Water - 1 liter
• Coconut milk - 400ml
• Palm sugar - 150g
• Salt - 1/4 teaspoon
• Ice - as needed
• Red beans (optional) - 100g
• Jackfruit (optional) - 50g, sliced

Preparation Steps

Making the Pandan Extract

To create cendol's iconic green color and unique fragrance, the use of pandan leaves is essential. Start by blending the pandan leaves with a small amount of water to make a thick paste. Strain the paste through a fine sieve or cheese cloth to extract the pandan extract.

Preparing the Cendol Jelly

1. In a saucepan, combine rice flour, mung bean flour, and pandan extract with 500ml of water. Stir the mixture until smooth and there are no lumps.
2. Place the saucepan over medium heat, stirring constantly until the mixture thickens and turns into a glue-like consistency.
3. Prepare a bowl of ice and water. Once the mixture is ready, use a cendol press or a wide-holed strainer to press the jelly mixture into the ice water, forming noodle-like shapes. Allow the cendol jelly to cool and firm up in the water.

Preparing Palm Sugar Syrup

1. In a separate pot, dissolve 150g of palm sugar with 200ml of water over low heat.
2. Add a pinch of salt to enhance the flavor.
3. Simmer gently for about 10-15 minutes until the sugar is completely dissolved, and the syrup is slightly thickened. Remove from heat and set aside.

Preparing Coconut Milk Mixture

1. Heat 400ml of coconut milk gently in another pot. Add a pinch of salt to taste.
2. Stir continuously to avoid curdling. Once warm, remove from heat and let it cool.

Assembling the Cendol

1. In a serving glass or bowl, start by adding a layer of ice to keep the dessert chilled.
2. Spoon a generous portion of the prepared cendol jelly over the ice.
3. Drizzle the palm sugar syrup over the jelly.
4. Pour in the cooled coconut milk mixture until the glass or bowl is almost full.
5. For added texture and flavor, you can include toppings like boiled red beans or sliced jackfruit.

Serving Suggestions

Serve the cendol immediately to enjoy its refreshing qualities. The combination of ingredients will offer a delightful contrast of flavors and textures, making it a perfect treat during a warm day.

Cooking Time

For best results, utilize a cooking timer during the making of this dessert to effectively manage and optimize each step without overcooking any elements.

Indulge in your homemade cendol, a staple dessert that showcases the best of Southeast Asian culinary artistry!