Iced Cendol Dawet

5 from 4 votes

Sweet, cool, and refreshing Iced Cendol Dawet made from pandan jellies, coconut milk, and palm sugar syrup. It is a summertime favorite that will be sure to cool you down and satisfy any sweet cravings.

Author: Jaja Bakes

Course: DessertDrink

Cuisine: Indonesian

Servings: 6

Prep Time15

Cook Time15

Total Time30

Ingredients

15 suji leaves
5 pandan leaves
3 cups (720 ml) water
1/4 tsp salt

If using Rice Flour

2/3 cup (100 gr) rice flour
1/2 cup (65 gr) tapioca starch

If Using Mung Bean Starch

1/2 cup (60 gr) hunkwe/mung bean starch
1/2 cup (60 gr) cornstarch

Palm Sugar Syrup

10.5 oz (300 gr) palm sugar block/gula Jawa/gula Melaka
3/4 cup (180 ml) water
2 pandan leaves, knotted

Coconut Milk

3 cups (720 ml) coconut milk
1/2 tsp salt
3 pandan leaves, knotted

Instructions

Coconut Milk

In a medium pan, add coconut milk, salt, and pandan leaves. Heat on low heat and stir constantly until the mixture boils. Turn off the heat and cool completely before serving it. (Coconut milk tends to separate when you heat it on high heat and not stirring it properly)

Palm Sugar Syrup

Shave the palm sugar block with a knife
In a small pan, add shaved palm sugar, water, and pandan leaves. Heat on low-medium heat until the mixture boils. Turn off the heat and cool completely before serving it.

Cendol

Cut suji and pandan leaves with a scissor into 1-inch/2.5 cm pieces. Blend the cut leaves with 1 cup (240 ml) water in a food processor or blender until smooth.
If using rice flour. Sift rice flour, tapioca starch, and salt into a pan. Add strained suji and pandan extract into the pan and stir the mixture until well combined with no lumps. Then, add the remaining 2 cups (480 ml) of water and mix until well incorporated.
If using mung bean starch. Sift mung bean starch, cornstarch, and salt into a pan. Add strained suji and pandan extract into the pan and stir the mixture until well combined with no lumps. Then, add the remaining 2 cups (480 ml) of water and mix until well incorporated.
Heat the pan over low heat and stir constantly until the mixture thickens and becomes translucent.
When still hot, transfer the dough into the cendol maker or potato ricer. Squeeze out the paste over the top of the ice bath, ensuring the cendol noodles are submerged in the ice water. If you are using a strainer with large holes, use the back of a spoon to push it down.
Leave the cendol in the cold water for 15 minutes so they will firm up nicely

Assemble

Pour the palm sugar syrup into serving glasses. Add ice cubes if desired. Portion out the cendol into each glass. Then, pour in coconut milk. Serve immediately.

Notes

You can substitute suji leaves with pandan leaves.

If you don't have suji and pandan leaves, you can alternatively add a few drops of store-bought pandan extract until you get the desired green color.

Cendol made from mung bean starch has a firmer, chewier, and crunchier texture. Meanwhile, the rice flour cendol is softer and not as firmer and chewier than the one made from mung bean starch. You can choose which flour to make depending on your personal preference.

You can use any kind of milk you prefer to substitute the coconut milk.

Leftover cendol can be kept in a container and put in a fridge for up to 3 days.

Nutrition

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