Quick & Easy Cendol Recipe Delicious Dessert Ready in Just 4 Steps

Make a delicious bowl of Cendol in just 4 steps! A quick, refreshing Southeast Asian dessert with coconut milk, palm sugar, and jelly noodles

Overview of recipe:

Cendol is one of the famous cool and sweet dishes from Southeast Asia that is very popular among inhabitants in hot climates. It consists of coconut milk, palm sugar syrup, and green-coloured Pandani jelly noodles, traditionally accompanied by crushed ice. The best part? It is surprising, but you can prepare it at home in four easy steps! So without further ado, here is the quick and easy Cendol recipe.

Ingredients Required:

Before we get started, gather these simple ingredients:

• 1 cup of coconut milk
• 1/2 cup of palm sugar syrup
• 1/2 cup of pandani flavoured jelly noodles (Cendol)
• Crushed ice
• Sweetened red beans (optional, for added texture)

Step-by-Step guide to prepare Cendol Recipe

Step 1: Prepare the Palm Sugar Syrup

First of all, prepare the syrup that will sweeten your Cendol. In a small saucepan, take some palm sugar along with water and melt it on low heat. Stir it until the sugar is completely dissolved, then cook it at very low heat for 2-3 minutes and make sure the syrup gets slightly thickened. After this let the syrup cool.

Step 2: Cook the Cendol (Green Jelly Noodles)

Next, cook the panda flavoured jelly noodles by boiling one and a half cups of water in a pot with a panda leaf and a spoonful of sugar, and melt the noodles in that liquid. Transfer water to a boiling point then add the Cendol noodles and allow it to cook until they get soft and much more chewier.

After cooking them, fry them then and carefully remove them from the pan; wash them in cold water so that they cool. It also assists in preserving the shape and quality of the noodles in the cooking process.

Step 3: Assemble the Dessert

Now comes the fun part — assembling your Cendol! Start by adding a generous amount of crushed ice to a bowl or glass. Then, layer the Cendol noodles on top of the ice. If you’re using sweetened red beans, add them at this stage for extra sweetness and texture to your sweet dish.

Step 4: Add Coconut Milk and Palm Sugar Syrup

Lastly, add coconut milk in the noodles and in the ice then add the palm sugar syrup after it has cooled down. To mix all the flavours, stir the mixture gently. As for the syrup, use a lighter one in case you would prefer the desert to contain less sweetening. To enjoy, consume as is, and best served chilled!

The Science of Perfect Cendol: Pro Tips & Modern Twists

1. Texture Secrets:

• For bouncier noodles, add 1 tsp lime juice to the boiling water – the acidity helps the jelly noodles retain their chew

• To prevent mushy cendol, shock cooked noodles in ice water (not just cold water) for 30 seconds

• For ultra-smooth syrup, strain palm sugar through a fine mesh after melting to remove impurities

2. Coconut Milk Mastery:

• Fresh vs Canned: Fresh coconut milk separates naturally – shake canned milk vigorously for similar layered effect

• Creamier Version: Mix 3:1 ratio of coconut milk to coconut cream for richer texture

• Vegan Hack: For dairy-free, use 1 tbsp cornstarch + 1 cup coconut milk (heated until thickened)

3. Modern Variations to Try:

• Matcha Cendol: Replace pandan flavor with 1 tsp matcha powder in noodle mixture

• Tropical Twist: Layer with diced mango, lychee, and young coconut flesh

• Coffee Fusion: Drizzle 1 tbsp cold brew coffee over assembled cendol for adults

4. Make-Ahead Guide:

• Syrup: Keeps refrigerated for 2 weeks (reheat gently before use)

• Noodles: Store cooked cendol in sugar water for 3 days (prevents sticking)

• Assembly: Prep ingredients separately, combine just before serving

5. Regional Differences:

• Malaysian Style: Uses gula melaka (dark palm sugar) for deeper flavor

• Indonesian Version: Often includes diced avocado and condensed milk

• Singaporean Twist: Sometimes served with durian puree for bold flavor

Tips for the Perfect Cendol:

Use fresh coconut milk: if you want to get a good flavour, you should use fresh coconut milk instead of the cans’ milk. It makes the dessert more smoother, so it gives a feeling of a real thing.

you can see full video guidance from Youtube about preparation of  Cendol Recipe.

Adjust the sweetness:

DO NOT add more palm sugar syrup than stated here depending on your taste buds you may add more or even less than required.

Add other toppings:

The toppings are quite simple; one is the jack fruit slices, the other is grass jelly and the last one must be the corn kernels.

Conclusion:

By following the simple steps mentioned above you can cook mouth-watering Cendol from the comfort of your home. The coconut milk, palm sugar syrup, and green semolina noodles added to the dish will enhance the taste.

This simple recipe is easy to attempt today, try putting toppings of your own to add to the dish. Enjoy your homemade Cendol, a delicious way to cool off in a traditional Southeast Asian dessert.

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