Cendol is a chilled drink consisting of coconut milk, palm sugar syrup and pieces of jelly. The drink is very popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Vietnam, Thailand, Singapore and Myanmar.
This version with three types of flour makes a firm Cendol (Tjendol) and becomes nice and shiny and transparent. Clearly fuller in taste.
Hun Kwee flour 35 grams
Tapioca (1 tablespoon) 5 grams
Rice flour 30 grams
Water 250 ml
Pandan extract (toko)
1/2 teaspoon of salt
1/2 tablespoon of sugar
Pack of coconut milk
2/3 slices of gula jawa (Javanese sugar)
Heat coconut milk on low heat. Let it heat through, don’t boil.
Gula Jawa (Javanese sugar)
Meanwhile, melt the gula jawa with a little water (two tablespoons), into a thin syrup. It will thicken as it cools.
Prepare a pan of ice-cold water. Lots of ice cubes in it so they can melt for a while and make the water ice cold.
Mix the salt and sugar with the flour. Mix a dash of pandan extract with the water. Stir the green water into the flour in a saucepan over a low heat. Keep stirring until the water starts to evaporate and the flour substance is quite thick. When it starts to shine and slides off the spoon very slowly, it’s ready.
Place a coarse sieve over the pan of ice water and pour the batter into the sieve. Push the green substance through the holes with a spoon or spatula. The ice-cold water immediately solidifies the strings and keeps their shape. Make sure you pour all your dough into the sieve, so your strings will be as long as possible. When everything has cooled in the water, drain it.
I use a cocktail glass. First, scoop your green rice strings with some of the water into your glass. Add the coconut milk. Then the gula jawa syrup in the glass. Stir before eating.
A nice variation on this classical recipe is the Bandoeng’22 Cendol cocktail. If you want to make this delicious drink, click here.