Cendol
346kcal2.8g protein16.3g fat48.9g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains tree nut
Restrictions
Containstree nutIt is in an ingredient you cannot leave out.
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| ¾ cup | rice flour |
| ¼ cup | tapioca starch |
| 1 tbsp | pandan leaves or extract |
| 3 cup | water |
| 2 cup | coconut milk |
| 1 cup | palm sugar |
| 4 cup | crushed ice |
| ¼ tsp | salt |
Steps
- mix5 minstarch slurry completely smoothWhisk rice flour and tapioca starch with pandan liquid and water until no dry pockets remain. A smooth slurry gives clean jelly strands instead of floury lumps.
- simmer12 minbatter glossy, translucent and very thickCook over medium-low heat, stirring constantly, until the mixture becomes glossy and pulls heavily from the pan. Undercooked starch will dissolve rather than hold strands.
- prep10 minshort green strands set immediately in ice waterPress the hot batter through a cendol press, potato ricer or large-holed colander directly into ice water. Work in batches so strands cool separately instead of fusing.
- simmer8 minpalm sugar dissolved into a dark pourable syrupSimmer palm sugar with a little water until fully dissolved, then cool. Keep the syrup concentrated because melting ice will dilute the final bowl.
- rest20 minjelly and syrup coldDrain the chilled jelly and assemble with crushed ice, coconut milk and palm-sugar syrup only at service so the ice stays distinct.