Ice Cendol – Indonesian Traditional Beverage
Learn to make Ice cendol, one of the beloved Indonesian traditional beverages, consisting of homemade pandan starch jellies in coconut milk and drizzled with sweet coconut or palm sugar. Cool, refreshing, and sweet — cendol is a great Asian dessert for beating the summertime heat.
It’s not just making a traditional dessert – but turning it into a family-friendly drink too. Perfect for everyone, including the kids!
Cendol is a sweet, layered, iced dessert containing green worm-shaped jellies (made with either rice flour), coconut milk and a sugar syrup from coconut or palm sugar. How Does Cendol Taste Like? The cendol itself tastes like nothing, bland, but with a little nutty, grassy taste from the pandan extract. That’s why cendol is usually served with palm sugar or coconut sugar syrup and coconut milk. The coconut milk brings sweet-savoriness not overly sweet, which, combined with the palm sugar syrup, gives cendol its caramelized taste.
History of Cendol in Indonesia
Es Cendol, or Ice Cendol, has deep roots in Indonesian culture, believed to originate in Java. The name “cendol” comes from the Javanese word “jendol”, meaning “bumpy,” describing the jelly-like strands made from rice flour and pandan leaves.
The origins of cendol go back several centuries, with evidence suggesting it first appeared around the 12th century or earlier in Southeast Asia. People in Java, Indonesia, started making it as a refreshing dessert, and over time, it became a beloved treat across the region.
Originally, it was a simple, refreshing dessert served without ice. Over time, it evolved, with the addition of palm sugar syrup and coconut milk giving it its iconic sweet flavor. During the colonial era, the availability of ice made Es Cendol a favorite chilled treat, enjoyed by both locals and settlers.
Today, Es Cendol is especially popular during Ramadhan and served at street stalls and homes across the country. It remains a beloved dessert that represents Indonesia’s rich culinary history, offering a cool, sweet taste of tradition in every sip. In some areas, you might find it served with slices of jackfruit or even a drizzle of durian.
Ice Cendol around the world
Cendol is a very popular drink or dessert in Indonesia and other Southeast Asian countries. To make it, cooks mix flour, sugar, pandan juice, and coconut milk, cooking it until it thickens. While still hot, they press the mixture through a cendol mold, forming short noodle-like strands that drop into a bowl of ice water to firm up. These cendol strands are then served with palm sugar syrup, coconut milk, and sometimes other toppings. Although ice cendol goes by different names in various Southeast Asian countries, the dish remains largely the same with some regional twists.
Here are some alternative names for cendol:
- Malaysia: It is also called Cendol. In some regions, it might be referred to as Chendul or Chendol.
- Singapore: Known as Chendol as well, and is commonly found in hawker centers and food courts.
- Thailand: Referred to as Lod Chong (ลอดช่อง). The Thai version often uses similar ingredients but sometimes includes coconut sugar instead of palm sugar.
- Vietnam: Known as Bánh Lọt, and like the others, it consists of the green rice flour jelly with coconut milk and sugar syrup.
- Myanmar: Called Mont Lat Saung, it’s a version of cendol with variations in the use of ingredients.
- Cambodia: It’s called Nom Lort and features a similar concept of green jelly in sweetened coconut milk.
Ice cendol has become one of the iconic desserts around Southeast Asia. Now, lets Learn step-by-step how to make Es Cendol with rice flour or mung bean starch for soft or chewy pandan jellies on your dessert. Sweeten cendol with palm sugar syrup and serve with savory coconut milk and ice cubes to cool your summertime!
Ingredients of Ice Cendol
For making cendol, I differentiate it into 3 main ingredients. Make Cendol, Coconut sugar, and Coconut milk as liquid. If you live in Southeast Asia or specifically Indonesia, you can buy instant cendol it, which is easy to find.
However, if you can’t find them here are the detailed ingredients;
cendol
- Tapioca Flour; gives a chewy texture to the cendol strands. For the substitution, you can use cornstarch or arrowroot flour if tapioca flour is unavailable, though the texture might be slightly different.
- Rice flour; helps form the base of the cendol and gives it structure. It balances the chewiness provided by tapioca flour, making the cendol strands smoother. Glutinous rice flour can be used, but it will make the strands more sticky and chewy.
- water
- Salt; Salt enhances the overall flavor and balances the sweetness in the dessert, making it more complex.
- Suji leaves; Suji leaves (Dracaena angustifolia) are used for their natural green coloring and subtle, grassy flavor. They are commonly blended with water to create a green extract that gives cendol its signature color and mild fragrance. However, If suji leaves are unavailable, you can use pandan leaves (as both provide a green hue and aroma). You may also use natural green food coloring if the leaves are not accessible. Find what you have on your hand
- Pandan leaves; Pandan leaves are fragrant tropical leaves that lend a floral, vanilla-like aroma to many Southeast Asian desserts, including cendol. They are usually tied in a knot and steeped in water or coconut milk to impart flavor. For the substitution, you can use pandan extract (though it is much more concentrated, so use sparingly). You could also try vanilla essence for a mild, sweet aroma, but it won’t have the same distinct flavor. You can also use green food coloring, but I really recommend using pandan extract so your cendol will be more flavorful and aromatic.
Coconut sugar syrup
- Coconut sugar; Coconut sugar, made from the sap of coconut palm trees, adds a deep, caramel-like sweetness with a hint of coconut flavor. If unavailable, you can use palm sugar or brown sugar as substitutes. These provide a similar richness and depth of flavor. Maple syrup can also work
- Granulated sugar; enhances the sweetness of the syrup, balancing out the coconut sugar’s complex flavor.
- Water
- Salt
- Pandan Leaves; add an aromatic flavor to the syrup, giving it a sweet, grassy scent.
- Substitution: You can use pandan extract (just a few drops since it’s potent) if fresh pandan leaves are unavailable, or omit it if necessary.
Coconut milk
- Coconut Milk; Coconut milk gives the cendol a rich, creamy texture and a subtle coconut flavor that complements the sweetness of the syrup. For the substitution, coconut cream can be used for a thicker consistency, but dilute it slightly with water. Alternatively, almond milk or oat milk can be used for a dairy-free, lighter option with a different flavor.
- water
- salt
- Pandan Leaves; Like in the syrup, pandan leaves in the coconut milk add a gentle aroma and subtle flavor.
- Ice cubes for serving: Essential for the refreshing quality of ice cendol, giving the dessert its characteristic chilled texture.
How to Make Ice Cendol
Preparing pandan and suji juice
First, cut the pandan and suji leaves into small pieces.
Next, place the cut leaves in a container, add the water, and blend with a hand blender until smooth. Then, strain the mixture to separate the pulp from the liquid, setting the juice aside for later use.
Cendol
First, in a saucepan, combine all the dry ingredients: tapioca flour, rice flour, and salt. Next, gradually add the water, a little at a time, while stirring constantly to prevent lumps from forming.
Then, cook the mixture over medium heat, stirring continuously. As it cooks, the mixture will thicken, darken, and turn translucent. Once the mixture starts to pop and has fully thickened, remove it from the heat.
Immediately, transfer the hot cendol mixture into a piping bag. Next, squeeze the mixture from the piping bag into a container filled with cold water and ice cubes. The cendol will form into worm-like strands as it comes out.
Finally, let the cendol set in the ice water to cool.
Coconut sugar syrup
First, in a saucepan, combine all the ingredients: coconut sugar, granulated sugar, water, pandan leaf, and a pinch of salt to balance the flavor.
Next, cook over medium heat, stirring occasionally until the sugar melts and fully dissolves. Then, continue cooking and stirring until the syrup thickens to your desired consistency.
Once thickened, remove from the heat and strain the syrup to remove any impurities from the sugar. Finally, set the syrup aside to cool.
Coconut milk
First, in a separate saucepan, combine the coconut milk, water, salt, and the tied pandan leaf.
Next, simmer the mixture over low heat, stirring constantly to prevent the coconut milk from curdling. Then, once the coconut milk starts simmering and is well combined, remove it from the heat.
Finally, discard the pandan leaf and set the coconut milk aside to cool.
To Assemble the Cendol:
First, prepare a glass and add about 2 tablespoons of the coconut sugar syrup (adjust to taste). Next, add ice cubes to the glass, then fill it halfway with the prepared cendol. Then, pour the coconut milk over the cendol until the glass is nearly full.
Finally, serve immediately and enjoy your refreshing ice cendol!
Recipe Notes;
- For more appealing cendol shapes, consider using a cendol press or a strainer with large holes to form the strands.
- If suji leaves aren’t available, you can substitute with pandan leaves, or use pandan extract for flavor.
- Stir the coconut milk gently during cooking to prevent it from curdling.
- Be cautious not to overcook the coconut milk. Make sure to always cook the coconut milk on low heat to maintain its smooth texture.
- For added flavor, you can include slices of jackfruit in the cendol.
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Ice Cendol
Ingredients
cendol
- 2 tbsp Tapioca Flour
- 3 1/2 tbsp rice flour
- 1 2/3 cup water
- 1/2 tsp salt
- 10 suji leaves
- 2 pandan leaves
Coconut sugar syrup
- 3/4 cup Coconut sugar
- 2 tbsp Granulated sugar
- 1/4 cup water
- 1/2 tsp salt
- 1 Pandan Leaves
Coconut milk
- 1/4 + 1/8 cup Coconut Milk
- 1/3 cup water
- 1 pinch salt
- 1 Pandan Leaves
For serving
- ice cube
Instructions
Preparing pandan and suji juice
- Cut the leaves into small pieces, place them in a container, add the water and blend it all with a hand blender until smooth.
- Then strain to separate the pulp from the water.
Cendol
- Combine all the ingredients in a saucepan, adding the flours and salt first and then the water a little at a time to prevent lumps.
- Cook over medium heat, stirring constantly. Cook until it thickens. Cook until the mixture pops, darkens and becomes translucent.
- After that, pour the cendol mixture into a piping bag while hot.
- Squeeze the cendol mixture into a container with water and ice cubes underneath. The Cendol will come out like worms from the piping bag.
Coconut sugar syrup
- Prepare a saucepan and add all the ingredients: brown sugar, granulated sugar, water, and pandan leaves.
- Add salt for a more balanced taste.
- Cook over medium heat, stirring all the ingredients until the sugar melts.
- Continue to cook, stirring, until the syrup thickens.
- Once the syrup has thickened, remove from the heat and strain to remove any remaining impurities from the coconut sugar.
Coconut milk
- In a saucepan, combine the coconut milk, water, salt, and the tied pandan leaves.
- Simmer over low heat until simmering, and stirring constantly.
- Remove the pandan leaves and set the coconut milk aside.
To assemble into basic cendol:
- Prepare a glass, add 2 tablespoons of coconut sugar syrup or it can suit your taste. Add ice cubes according to your taste, cendol until it fills half the glass, and then pour the coconut milk over it.
Notes
- To make a more appetizing form of cendol, you can use a commercial cendol press or a filter with a large enough hole.
- If you can’t find suji leaves, you can substitute pandan leaves. Pandan extract flavoring can also be used.
- Gently stir in the coconut milk to prevent it from splitting during cooking.
- Avoid cooking coconut milk for too long.
- Make sure to use low heat when cooking coconut milk.
- You can also add pieces of jackfruit to the Cendol as an extra.
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