Cendol
“Malaysian iced dessert of green rice flour jelly, coconut milk, and palm sugar syrup over shaved ice.”
Rice
Coconut Milk
Sugar
Rice flour
Palm Sugar
Shaved IceWhere it comes from
Cendol is a traditional Malaysian dessert that represents the country's vibrant street food culture. This refreshing treat of green rice flour jelly, coconut milk, and palm sugar syrup is particularly popular during hot weather. A surprising detail is that cendol is often served with a variety of toppings, making it a versatile dessert choice.
On the Palate
How it's made
5 steps · Show ↓17 min active
How it's made
5 steps · Show ↓- 15 min
In a saucepan, combine rice flour with water and a pinch of salt. Stir over medium heat until the mixture thickens and turns translucent, about 5 minutes. The texture should be smooth and glossy.
- 22 min
Pour the mixture through a cendol press or a colander with large holes into a bowl of ice water. The strands should be firm and hold their shape as they cool.
- 32 min
In a separate pot, gently heat the coconut milk with a pinch of salt until just warm, about 2 minutes. Do not let it boil to prevent curdling.
- 45 min
In another saucepan, dissolve palm sugar in water over medium heat, stirring until syrupy, about 5 minutes. The syrup should be smooth and caramel-like.
- 53 min
To assemble, place a scoop of shaved ice in a bowl. Top with cendol strands, pour over coconut milk and drizzle with palm sugar syrup. The final dessert should be a harmonious blend of creamy, sweet, and icy textures.
