1 hr 30 mins



Cendol is a popular traditional cold dessert in Southeast Asia, commonly used to beat the heat on a scorching hot day.
Different countries have their own prefered toppings. Our version is commonly found in Singapore and Malaysia and it’s flavour profile is based on three of our favourite food; coconut milk, pandan and gula melaka. It’s the ultimate sweet dessert that no one can resist! If you don’t have an ice shaver, substitute with ice cubes or crushed ice.
#themeatmensg #simple #delicious #cendol #beatheheat

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Blend pandan leaves and 750ml water in a blender. Strain and set aside.
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For gula melaka syrup, put 250g gula melaka, 100ml water, 2 pandan leaves and ¼ tsp salt in a pot. Simmer until thicken and set aside.
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In a pot heat 500ml fresh coconut milk with 1 tsp salt until it starts to simmer. Set aside.
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Whisk green pea flour, cornflour, 2 tsp caster sugar, ⅛ tsp salt until well combined.
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Pour pandan juice into the flour mixture. Whisk until well combined and smooth batter. Strain.
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Add in ⅛ tsp alkaline water. Set aside and rest for 1 hour.
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After 1 hour, strain mixture into a pot. Cook over medium heat until batter thickens to a paste and turns translucent green.
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Place the cendol mould over a bowl of ice water.
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Place a portion of the cooked cendol paste on the mould, push the paste through the holes to form long green strands of cendol.
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Let it rest for 15 minutes in the ice water.
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Strain and set aside. If not using immediately, place it in water and put in the fridge.
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To serve, shave ice into a bowl. Top cooked kidney beans, attap seeds and green cendol. Drizzle coconut milk and gula melaka over it to preference.
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