🍧 Es cendol
Es cendol is an iced dessert drink from Indonesia made of soft green pandan jelly strands in rich coconut milk, sweetened with dark palm sugar syrup and poured over shaved ice. It is creamy, cool and fragrant, with the slippery jelly giving it a playful texture. Street vendors sell it in glasses or bags, especially on hot afternoons.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 70 g rice starch
- 20 g tapioca starch
- 400 ml water
- 50 ml pandan juice or a few drops pandan extract
- 120 g palm sugar
- 400 ml coconut milk
- Pinch of salt
- Shaved ice
Method
- Whisk rice starch, tapioca starch, water and pandan; cook, stirring, until thick and glossy.
- Press the hot mixture through a cendol press or colander into iced water to form short strands; drain.
- Melt the palm sugar with 80 ml water into a syrup.
- Warm the coconut milk with salt and cool.
- Layer jelly, syrup and ice in glasses and top with coconut milk.
How to make it lighter
- Use light coconut milk or half coconut milk, half water.
- Halve the palm sugar syrup; the pandan and coconut still carry the flavour: 1 tbsp sugar ≈ 50 kcal.
- Choose a small glass and fill it with more ice.
History
Cendol is eaten across Southeast Asia, from Java, where it is also called dawet, to Malaysia and Singapore. Its exact origin is debated between these regions.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →