Cendol is a traditional Southeast Asian dessert that consists of green rice flour jelly, coconut milk, and palm sugar syrup. This refreshing treat is perfect for hot summer days and can be prepared easily at home. Follow these 14 steps to create delicious homemade cendol.

1. Gather the ingredients:

– 200g rice flour

– 50g mung bean starch (or cornstarch)

– 1/2 tsp pandan paste

– 800ml water

– 400ml coconut milk

– 100g palm sugar

– 1/2 cup shaved ice (optional)

2. Combine the rice flour and mung bean starch in a bowl, mixing well.

3. In a separate bowl, add pandan paste to 400ml of water and mix until the color is uniformly distributed.

4. Gradually add the pandan mixture to the rice flour mixture while stirring continuously to create a smooth and thick batter.

5. Place a large pot filled with 400ml of water on medium heat and bring it to a gentle simmer.

6. Pour the batter into the pot, stirring constantly to prevent lumps from forming. Cook until the mixture has thickened and turned translucent.

7. Prepare an ice bath by filling a large bowl with cold water and adding ice cubes.

8. Place a colander or cendol press over another bowl resting in the ice bath.

9. Press the cooked batter through the colander or cendol press into the ice bath, forming short, green strands (cendols).

10. Once all of the batter has been pressed into cendols, let them sit in the ice bath for about five minutes to firm up.

11. Meanwhile, make the palm sugar syrup by dissolving palm sugar in a small saucepan over low heat with 1/4 cup water. Stir until it is syrupy, and then set aside to cool.

12. In another saucepan, gently heat the coconut milk until it is warm but not boiling.

13. Prepare serving bowls and add a generous amount of cendol to each bowl.

14. Pour a few tablespoons of warm coconut milk over the cendol in each bowl, followed by a drizzle of palm sugar syrup. If desired, add shaved ice for extra refreshment.

Enjoy this delicious and refreshing homemade cendol! Surprise your family and friends with this unique dessert that will transport them to the tropical lands of Southeast Asia.