Best Indonesian summer drink.

Cendol (Tjendol) is a favorite Indonesian drink (or is it also a dessert) for many. You drink it in the Netherlands at Pasar Malams (events), in Indonesian restaurant or at home! In Indonesia and actually everywhere in Asia you see variations of this drink. We also have our variant; Cendol with a tic!

Ingredients (4p)
Bandoeng’22 Pandan Liqueur 140 ml
Coconut milk 200 ml
Cendol strings 50 grams
Ice cubes
Palm sugar (gula djawa) 100 grams
Water 100 ml

Method of preparation
Nowadays you can buy fresh Cendol strings at the better toko’s, but you can also make them yourself. Click for recipe here. While the strings are ready, you can make the gula djawa syrup. Put the palm sugar with the water in a pan, bring to the boil and let it simmer until the sugar has dissolved and let it cool. Add the Cendol strings to the gula djawa syrup and let them cool down further.

Spoon two tablespoons of the tapioca pearls with the syrup into each glass. Fill the glasses with ice. Pour over the coconut milk and finally Bandoeng’22. Serve with a long spoon and stir the tjendol cocktail before taking a sip.