Cendol Recipe

Prepare pandan water

If using fresh pandan leaves, bruise 3 leaves and blitz with 200 ml warm water in a blender, then strain to collect green pandan-infused water (about 180 ml). If using pandan extract, skip blending and set aside 1 tsp pandan extract to add to batter; use plain water for the rest.

Make the batter

In a mixing bowl, combine mung bean starch and rice flour. Gradually whisk in 600 ml total water, substituting approximately 180 ml with the pandan water (or add pandan extract), until a lump-free batter forms. Stir in salt and optional green food coloring to achieve a bright green color.

Cook the cendol paste

Pour batter into a saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula. The mixture will turn translucent and thicken into a thick paste after 6–8 minutes. Continue stirring to avoid sticking; it should be glossy and hold together.

Form the cendol strands

Bring a large pot of water to a rolling boil. Transfer the cooked cendol paste into a cendol press (or a sieve/colander with large holes) held over the boiling water. Press or push the paste through the holes so that the strands drop directly into the boiling water. Cook the strands for 1–2 minutes until set and buoyant.

Shock and chill

Using a slotted spoon, transfer the cooked cendol strands into a bowl of iced water to stop cooking and firm up. Leave for 2–3 minutes, then drain and set aside in a bowl of cold water until assembling.

Combine chopped palm sugar, 200 ml water, a pandan leaf (if using) and a pinch of salt in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer and cook for 6–8 minutes until the syrup thickens slightly and reaches a pourable consistency. Taste and adjust salt. Remove pandan leaf and let the syrup cool; it will thicken more as it cools.

In a small saucepan, gently warm the coconut milk with 50 ml water and 1/2 tsp salt over low heat — do not boil. Stir until smooth and the salt dissolves. Keep warm or chill slightly, depending on whether you serve the cendol chilled. If you want a creamier pour, use the full coconut milk without thinning.

Rinse and drain jackfruit strips. If using canned jackfruit in syrup, rinse to remove excess sweetness and pat dry. Prepare crushed ice and shredded coconut if using.

Divide cendol strands into 6 serving bowls (approximately 6 portions). Add about 80 g crushed ice to each bowl (or to taste). Spoon 25–30 ml of palm sugar syrup over the cendol and ice (adjust to sweetness preference). Add about 25 g jackfruit strips on top and a small handful (8–10 g) shredded young coconut if using. Finish by pouring 60–70 ml coconut milk over each bowl. Serve immediately so ice remains crunchy. Stir before eating to blend syrup, coconut milk and cendol.