Malaysian Cendol Recipe
This popular Malaysian dessert is made with pandan-flavored rice flour jelly, coconut milk, and palm sugar syrup. It's a refreshing and sweet treat that's perfect for hot summer days. So, let's get started!
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Equipment
- Cheesecloth Or
Ingredients
- 1 cup Rice Flour
- Pandan Leaves
- 1/2 cup Pandan Juice (Made By Blending Pandan Leaves With Water And Straining)
- 1/2 cup Water
- 1/2 cup Palm Sugar
- 1/2 cup Water
- 1 cup Coconut Milk
- 1 cup Shaved Ice
- 4 cup Water
Instructions
- In a mixing bowl, whisk together the rice flour, pandan juice, and 1/2 cup water until smooth.
- In a large pot, bring 4 cups of water to a boil.
- Pour the rice flour mixture into the boiling water and stir continuously with a wooden spoon until it thickens and turns translucent.
- Pour the mixture into a cheesecloth or strainer and press out any excess water.
- Rinse the mixture under cold running water to cool it down.
- In a small pot, bring the palm sugar and 1/2 cup water to a boil, stirring constantly until the sugar dissolves.
- In serving glasses, place a spoonful of the rice flour jelly.
- Add a spoonful of the palm sugar syrup and a spoonful of coconut milk.
- Top with shaved ice.
- Repeat the layering process until the serving glasses are filled.
- Serve immediately and enjoy!
Nutrition
Serving: 1recipeCalories: 1340kcalCarbohydrates: 280gProtein: 4gFat: 23gSaturated Fat: 20gSodium: 32mgFiber: 1gSugar: 159g
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