Es Cendol

Name: Es Cendol
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 100g rice flour; 30g tapioca starch; 400ml pandan juice (from blended pandan leaves and water); 400ml coconut milk; Pinch of salt; 200g palm sugar (gula Jawa); 100ml water (for syrup); Crushed ice

Es Cendol (es CHEN-dol)

Iced Pandan Jelly Drink

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 310 kcal

A refreshing iced dessert drink of bright green pandan-flavored rice flour jelly worms swimming in creamy coconut milk with dark palm sugar syrup — tropical refreshment in a glass.

Nutrition & Info

Protein 3.0g

Carbs 52.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ coconut

Equipment Needed

saucepan cendol press or colander ice shaver

Presentation Guide

Vessel: tall glass

Garnishes: palm sugar syrup drizzle

Accompaniments: extra coconut milk

Ingredients

100g rice flour
30g tapioca starch
400ml pandan juice (from blended pandan leaves and water)
400ml coconut milk
Pinch of salt
200g palm sugar (gula Jawa)
100ml water (for syrup)
Crushed ice

Instructions

1
Blend pandan leaves with water, strain to get 400ml bright green pandan juice.
2
Cook rice flour and tapioca starch with pandan juice over medium heat, stirring constantly, until the mixture thickens into a smooth, glossy paste.
3
Press the hot paste through a cendol press (or colander with large holes) directly into a bowl of ice water. The droplets will form into short, worm-like jellies.
4
Make palm sugar syrup: dissolve grated palm sugar in water over low heat. Strain and cool.
5
Mix coconut milk with a pinch of salt.
6
To serve: fill glasses with crushed ice, add a generous spoonful of cendol jelly, pour coconut milk over the top, and drizzle with palm sugar syrup.

💡

Did You Know?

UNESCO has listed cendol as an Intangible Cultural Heritage item, and both Indonesia and Malaysia claim it as their own, sparking a friendly but passionate culinary rivalry.

Chef's Notes

Equipment Tips

saucepan
cendol press or colander
ice shaver

Garnishing

palm sugar syrup drizzle

Accompaniments

extra coconut milk

The Story Behind Es Cendol

Cendol has ancient roots in Javanese cuisine, with references to similar rice flour jellies dating back centuries. The pandan leaf gives it the signature green color and floral aroma, while palm sugar from Indonesian coconut palms provides the rich caramel sweetness. It is one of Southeast Asia's most beloved dessert drinks, found everywhere from pushcart vendors to upscale restaurants.

🕐 Traditionally enjoyed afternoon refreshment, hot weather 📜 Origins: Javanese, centuries old

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