Malaysian-Inspired Cendol Recipe

[lilbobby]

Selamat petang, food enthusiasts! Indulge in the sweet and refreshing flavors of Malaysia with this Malaysian-Inspired Cendol. This fusion dessert features pandan-flavored rice flour jelly strands, known as cendol, served in a bowl with coconut milk, palm sugar syrup (gula Melaka), and a handful of shaved ice. Topped with creamy red beans and sometimes accompanied by additional ingredients like corn kernels or grass jelly, this dessert is a beloved treat enjoyed throughout Malaysia, especially on hot days. Let's dive in and elevate your dessert experience with this delicious fusion creation!

Ingredients:

For the Cendol:

• 1 cup rice flour
• 1 tablespoon pandan extract or paste
• 1 cup coconut milk
• Green food coloring (optional)
• Ice water

For the Palm Sugar Syrup (Gula Melaka):

• 1 cup grated palm sugar (gula Melaka)
• 1/2 cup water
• Pinch of salt

For Serving:

• 1 cup coconut milk, chilled
• Shaved ice
• Cooked red beans (canned or homemade)
• Corn kernels (optional)
• Grass jelly (optional)

Instructions:

1. Prepare the Cendol:
   • In a mixing bowl, combine rice flour, pandan extract or paste, and coconut milk. Add a few drops of green food coloring if desired, for a vibrant green color.
   • Gradually add ice water, a little at a time, and stir until you have a smooth and thick batter consistency.
   • Pour the batter into a cendol mold or a colander with large holes over a pot of boiling water. Press the batter through the holes to form long strands directly into the boiling water.
   • Let the cendol cook for about 2-3 minutes until they float to the surface. Remove them from the water using a slotted spoon and immediately transfer them to a bowl of ice water to chill. Drain well.
2. Make the Palm Sugar Syrup (Gula Melaka):
   • In a small saucepan, combine grated palm sugar, water, and a pinch of salt. Cook over medium heat, stirring constantly, until the palm sugar is dissolved and the syrup thickens slightly. Remove from heat and let it cool.
3. Assemble the Cendol:
   • To serve, place a generous amount of shaved ice in a bowl or glass.
   • Add a portion of the chilled cendol strands on top of the shaved ice.
   • Drizzle coconut milk and palm sugar syrup (gula Melaka) over the cendol.
   • Add a spoonful of cooked red beans and any optional toppings like corn kernels or grass jelly.
4. Enjoy:
   • Stir everything together and enjoy the sweet and refreshing flavors of this Malaysian-inspired Cendol, a fusion of pandan-flavored jelly strands with creamy coconut milk and palm sugar syrup that will transport you to the bustling streets of Malaysia with every spoonful! Selamat menjamu selera! (Enjoy your meal!)

This Cendol is a delightful and satisfying dessert that's perfect for cooling down on a hot day or as a sweet treat after a meal. With its vibrant colors and contrasting textures, this fusion creation is sure to become a favorite in your dessert repertoire.

 

[Idris]

Selamat petang, food enthusiasts! Indulge in the sweet and refreshing flavors of Malaysia with this Malaysian-Inspired Cendol. This fusion dessert features pandan-flavored rice flour jelly strands, known as cendol, served in a bowl with coconut milk, palm sugar syrup (gula Melaka), and a handful of shaved ice. Topped with creamy red beans and sometimes accompanied by additional ingredients like corn kernels or grass jelly, this dessert is a beloved treat enjoyed throughout Malaysia, especially on hot days. Let's dive in and elevate your dessert experience with this delicious fusion creation!
View attachment 3574
Ingredients:

For the Cendol:

• 1 cup rice flour
• 1 tablespoon pandan extract or paste
• 1 cup coconut milk
• Green food coloring (optional)
• Ice water

For the Palm Sugar Syrup (Gula Melaka):

• 1 cup grated palm sugar (gula Melaka)
• 1/2 cup water
• Pinch of salt

For Serving:

• 1 cup coconut milk, chilled
• Shaved ice
• Cooked red beans (canned or homemade)
• Corn kernels (optional)
• Grass jelly (optional)

Instructions:

1. Prepare the Cendol:
   • In a mixing bowl, combine rice flour, pandan extract or paste, and coconut milk. Add a few drops of green food coloring if desired, for a vibrant green color.
   • Gradually add ice water, a little at a time, and stir until you have a smooth and thick batter consistency.
   • Pour the batter into a cendol mold or a colander with large holes over a pot of boiling water. Press the batter through the holes to form long strands directly into the boiling water.
   • Let the cendol cook for about 2-3 minutes until they float to the surface. Remove them from the water using a slotted spoon and immediately transfer them to a bowl of ice water to chill. Drain well.
2. Make the Palm Sugar Syrup (Gula Melaka):
   • In a small saucepan, combine grated palm sugar, water, and a pinch of salt. Cook over medium heat, stirring constantly, until the palm sugar is dissolved and the syrup thickens slightly. Remove from heat and let it cool.
3. Assemble the Cendol:
   • To serve, place a generous amount of shaved ice in a bowl or glass.
   • Add a portion of the chilled cendol strands on top of the shaved ice.
   • Drizzle coconut milk and palm sugar syrup (gula Melaka) over the cendol.
   • Add a spoonful of cooked red beans and any optional toppings like corn kernels or grass jelly.
4. Enjoy:
   • Stir everything together and enjoy the sweet and refreshing flavors of this Malaysian-inspired Cendol, a fusion of pandan-flavored jelly strands with creamy coconut milk and palm sugar syrup that will transport you to the bustling streets of Malaysia with every spoonful! Selamat menjamu selera! (Enjoy your meal!)

This Cendol is a delightful and satisfying dessert that's perfect for cooling down on a hot day or as a sweet treat after a meal. With its vibrant colors and contrasting textures, this fusion creation is sure to become a favorite in your dessert repertoire.

This Malaysian-inspired cendol recipe looks like the perfect refreshing treat for summer! Has anyone tried making the cendol noodles from scratch? I’m curious if it’s worth the effort.

 

[maltchaseal]

oooh!! Never heard of it before, but those green jelly noodles with shaved ice, coconut milk, and palm sugar syrup sound like a match made in dessert heaven! Gotta try making this at home for a taste of Malaysia

 

[potatohead101]

This Malaysian-inspired cendol recipe looks like the perfect refreshing treat for summer! Has anyone tried making the cendol noodles from scratch? I’m curious if it’s worth the effort.

Yep, made it from scratch once. Bit of work but totally worth it!

 

[Nutellah_]

Hey, this Malaysian-Inspired Cendol recipe looks amazing! Can't wait to indulge in this sweet and refreshing treat!

 

[Cign1987]

Love cendol! This recipe looks amazing, definitely going to try it out this weekend.

 

[Luna]

Thank you so much for sharing your Malaysian-Inspired Cendol recipe! It's such a delightful treat, especially on hot days. I love the combination of pandan-flavored jelly, coconut milk, and palm sugar syrup—it's like a taste of Malaysia in a bowl! Your recipe looks fantastic and authentic. Do you have any tips for sourcing or preparing the ingredients, especially the pandan leaves? I can't wait to give this a try and transport myself to the streets of Malaysia with every spoonful!