Ingredients:
For the cendol (green jelly):
100g rice flour
50g tapioca flour
500ml pandan juice (blend pandan leaves with water, then strain)
1/2 tsp salt
1/2 tsp lime water (optional, for a firmer texture)
Ice water (for soaking the cendol)
For the palm sugar syrup:
150g palm sugar (gula aren), chopped
100ml water
2 pandan leaves, tied into a knot
For the coconut milk:
400ml coconut milk
1/2 tsp salt
1 pandan leaf
Other:
Crushed ice
Sweetened condensed milk (optional)
Instructions:
🔹 1. Make the cendol:
In a pot, mix rice flour, tapioca flour, pandan juice, salt, and lime water.
Cook over low heat while stirring constantly until it thickens and turns translucent.
Pour the mixture into a cendol press (or use a strainer with large holes) and press it over a bowl of ice water. Let it set.
🔹 2. Make the palm sugar syrup:
In a saucepan, combine palm sugar, water, and pandan leaves.
Heat until the sugar dissolves, then strain and let it cool.
🔹 3. Prepare the coconut milk:
In a separate pot, heat coconut milk with salt and pandan leaf.
Stir constantly over low heat until warm (do not boil). Remove from heat and let it cool.
🔹 4. Assemble the drink:
Fill a glass with crushed ice. Oke4d Login
Add cendol, then drizzle with palm sugar syrup and coconut milk.
Stir and enjoy! Add condensed milk for extra sweetness if desired.
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