The Ultimate Guide to Making Malaysian Cendol at Home

The Ultimate Guide to Making Malaysian Cendol at Home

When it comes to iconic Malaysian desserts, cendol stands out as a beloved treat that never fails to satisfy. This sweet, refreshing, and creamy dessert is a staple at street stalls and hawker centers across Malaysia, offering a delightful mix of textures and flavors. Whether you're new to cendol or already a fan, this guide will walk you through the steps to make it at home. Let’s dive in!

What Is Cendol?

Cendol is a traditional Southeast Asian dessert featuring green pandan-flavored jelly "worms," creamy coconut milk, and sweet palm sugar syrup, all served over crushed ice. It’s the perfect remedy for Malaysia’s tropical heat and a must-try for any foodie exploring the region.

Ingredients for Gula Melaka Syrup:

250g gula melaka sugar
200ml water

Ingredients for Cendol:

5 tbsp green pea/ mung bean/ hoen kwe flour
2 tbsp rice flour
2 tbsp tapioca flour
1 tsp pandan paste (or pandan essence + green food colouring)
625 ml water
Ice water (for cooling the cendol mixture)

To Serve:

Ice
Sweet red beans
Thick coconut milk
Gula melaka syrup

How To Make Cendol:

1. Start by preparing the syrup: Warm the gula melaka sugar briefly in the microwave or in the oven on its lowest setting until softened, then chop it into small pieces. Combine the sugar with water in a pan, heat over medium-high heat until dissolved, and boil for about three minutes. Remove from heat and let it cool completely.

2. In a small saucepan, combine the flours, water, and pandan essence, gradually adding the water to the flours while stirring to avoid lumps.

3. Heat the mixture to a simmer, stirring continuously with a wooden spoon, until it begins to thicken. Keep cooking until it becomes very thick, develops a deeper color, and turns translucent.

4. Fill a large bowl with ice water: this will cool and solidify your mixture. Use a colander or potato ricer to press the hot cendol batter through the holes directly over the ice water, forming short noodles.

5. You can store the cendol in ice water in an airtight container for up to a week. To prepare the cendol dessert, blend or crush ice, place it in a serving bowl, add sweet red beans and drained cendol noodles, then top generously with coconut milk and gula melaka syrup.

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