Culy’s Cendol for grown ups!

At our favorite dutch foodportal Culy.nl we found the recipe of Cendol cocktail with pandan liqueur.

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!

Source and photos: Nancy van Batenburg for Culy.nl

Ingredients (4p)
140 ml Bandoeng’22 Pandan Liqueur
200 ml Coconut milk
50 grams Pandan tapioca pearls
Ice cubes or crushed ice
100 grams Palm sugar (gula djawa)
100 ml Water 

Method of preparation
Traditionaly cendol is served with green jelly strings, but in this recipe we use tapioca pearls. You can buy them at the Asian grocerystores. Cook them accordinly.

For 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 pearls 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.

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