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Es Cendol
A beloved Indonesian dessert drink featuring fragrant pandan jelly noodles (cendol) suspended in creamy coconut milk, sweetened with a rich palm sugar syrup, and served over crushed ice. It's a perfect balance of sweet, creamy, and refreshing.
๐ง ์ฌ๋ฃ
- 100 g Rice flour(Provides the chewy texture for the cendol.)
- 5 Pandan leaves(Fresh or frozen. These impart the signature green color and aroma. If unavailable, use 1 tsp pandan extract and a few drops of green food coloring.)
- 300 ml Water(For making the pandan extract and cooking the jelly.)
- 400 ml Coconut milk(Full-fat coconut milk is recommended for richness. You can dilute with a little water if preferred.)
- 150 g Palm sugar(Gula Melaka or other dark palm sugar. This gives the syrup its characteristic deep, caramel-like flavor.)
- 100 ml Water(For making the palm sugar syrup.)
- as needed Ice(Crushed ice is ideal for serving.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the pandan extract: Wash the pandan leaves, then cut them into small pieces. Blend the pandan leaves with 300ml of water until smooth. Strain the mixture through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Discard the pulp. You should have a vibrant green pandan liquid.
โฑ๏ธ 15 minutes - 2
Make the cendol jelly: In a saucepan, whisk together the rice flour and the pandan extract until smooth and no lumps remain. Place the saucepan over medium heat. Stir continuously with a whisk or spatula. The mixture will start to thicken. Continue cooking, stirring vigorously, until it becomes a thick, translucent jelly, similar to a very thick paste. This should take about 5-8 minutes. Be careful not to scorch the bottom.
โฑ๏ธ 10 minutes - 3
Shape the cendol: Prepare a large bowl filled with ice-cold water. Place a sieve with medium-sized holes (or a cendol mold if you have one) over the bowl of ice water. Carefully spoon the hot jelly mixture into the sieve/mold and press it through. The hot jelly will fall in strands into the cold water, forming the characteristic worm-like shape of cendol. Let the cendol chill in the ice water for at least 15 minutes.
โฑ๏ธ 5 minutes (plus 15 minutes chilling) - 4
Prepare the palm sugar syrup: In a separate saucepan, combine the palm sugar and 100ml of water. Heat over medium heat, stirring until the sugar is completely dissolved. Bring to a gentle simmer and cook for about 5 minutes, or until the syrup slightly thickens. Remove from heat and let it cool. Strain the syrup through a fine-mesh sieve to remove any impurities.
โฑ๏ธ 10 minutes - 5
Assemble the Es Cendol: Drain the cendol from the ice water. In serving glasses or bowls, add a generous amount of crushed ice. Spoon in the chilled cendol. Pour over the coconut milk, followed by the cooled palm sugar syrup. Adjust the amount of syrup to your sweetness preference.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe cendol jelly should be cooked until it's translucent and thick enough to hold its shape when pressed.
- โUsing very cold water is crucial for the cendol to set properly.
- โTaste and adjust the sweetness of the palm sugar syrup to your liking.
- โEs Cendol is best served immediately after assembly for maximum refreshment.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add diced young coconut flesh or jackfruit pieces for extra texture and flavor.
- Include cooked red beans (adzuki beans) or grass jelly for a more substantial dessert.