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Cendol
A refreshing and cooling Malaysian iced dessert featuring fragrant pandan jelly noodles, sweet palm sugar syrup, and creamy coconut milk, served over shaved ice.
ð§ ææ
- 100 g Rice flour(Provides the chewy texture for the jelly.)
- 200 ml Pandan juice(Freshly extracted from pandan leaves for the best aroma and color. Alternatively, use pandan extract.)
- 300 ml Water(For the pandan jelly mixture.)
- 1/4 teaspoon Salt(Enhances the flavors.)
- 400 ml Coconut milk(Full-fat coconut milk is recommended for richness.)
- 200 g Gula Melaka (palm sugar)(A type of palm sugar from Malaysia, known for its smoky and caramel notes. If unavailable, use dark brown sugar.)
- 100 ml Water(For the palm sugar syrup.)
- as needed Shaved ice(Crushed ice or finely shaved ice.)
ðšâð³ äœãæ¹
- 1
Prepare the pandan jelly mixture: In a saucepan, whisk together the rice flour, pandan juice, 300ml water, and salt until smooth and no lumps remain.
â±ïž 5 minutes - 2
Cook the pandan jelly: Place the saucepan over medium heat. Stir continuously with a whisk or spatula. The mixture will gradually thicken. Continue cooking and stirring until it forms a thick, translucent paste, similar to a very thick gravy. This should take about 10-15 minutes. Be careful not to scorch the bottom.
â±ïž 10-15 minutes - 3
Form the cendol noodles: Prepare a large bowl filled with ice water. Once the jelly mixture is cooked, immediately transfer it to a cendol mold or a sturdy plastic bag with a corner snipped off. Press the mixture through the holes of the mold (or the bag opening) directly into the ice water. The hot jelly will set into thin strands as it hits the cold water. Repeat until all the jelly mixture is used.
â±ïž 10 minutes - 4
Make the palm sugar syrup: In a separate saucepan, combine the Gula Melaka (or brown sugar) and 100ml water. Heat over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the syrup has slightly thickened. Do not boil vigorously, as it can become too hard when cooled. Strain the syrup through a fine-mesh sieve to remove any impurities, then let it cool.
â±ïž 10 minutes - 5
Chill the cendol noodles: Drain the pandan jelly noodles from the ice water and set aside. For best results, chill them in the refrigerator for at least 1 hour before serving.
â±ïž Minimum 1 hour (chilling) - 6
Assemble the Cendol: To serve, place a generous amount of shaved ice into individual serving bowls. Top with a portion of the chilled cendol noodles. Drizzle generously with the palm sugar syrup and then pour over the coconut milk. Serve immediately.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âFor authentic pandan flavor and color, use fresh pandan leaves. Blend them with a little water and strain to extract the juice.
- âEnsure the pandan jelly mixture is cooked thoroughly to achieve the right texture; undercooked jelly will be too soft.
- âThe balance between the sweet palm sugar syrup and the rich coconut milk is key to a delicious cendol.
- âServe immediately after assembly to prevent the ice from melting too quickly.
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- Add cooked red beans (adzuki beans) to the bowl before adding ice.
- Include sweet corn kernels for a different texture and sweetness.