Easy Cendol Dessert Recipe | Malaysian Style

palm sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories and fat.

ice

💰Cheaper: crushed ice

Crushed ice is easier to make at home.

pandan leaves

💰Cheaper: vanilla extract

Vanilla extract provides a similar aromatic flavor.

Cut pandan leaves into strips.

Blend pandan leaves with 450ml of water until smooth.

Strain the pandan juice into a jug, squeezing out the pulp.

In a bowl, mix 90g of corn starch with pandan juice and a drop of green food coloring.

Whisk until smooth and lump-free.

Prepare an ice bath and keep it in the fridge.

Pour the mixture into a large pot and heat on medium, stirring constantly.

Cook until it thickens into a translucent paste, about 5 minutes.

Use a ladle with holes to press the paste into the ice bath to form noodle shapes.

Let the cendol jellies sit in the ice water to set.

Soak kidney beans overnight and pressure cook until soft.

Reduce the cooking liquid to a thick syrup and mix back with the beans.

Chop 150g of gula melaka and dissolve in 175ml of water with 2 knotted pandan leaves on medium heat.

Let the syrup cool down.

Boil 375ml of water with 2 knotted pandan leaves, then add 200ml of coconut cream and 1/4 teaspoon of salt, heating through for 1 minute.

Assemble the dessert with crushed ice, gula melaka syrup, cream style corn, adzuki beans, cendol jellies, and pandan coconut cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens