Cendol

Nutrition · per serving

Steps

1. 1

   Combine the chopped gula melaka and water in a small saucepan. Heat over medium-low for 2-3 minutes, stirring, until the sugar fully dissolves into a smooth syrup. Do not boil hard; a gentle simmer keeps the syrup glossy. Remove from the heat.

   70 g gula melaka, chopped40 ml water
2. 2

   Stir the pinch of salt into the coconut milk. Taste it; it should be lightly seasoned rather than salty, which helps balance the sweet syrup.

   200 ml thick coconut milk1 pinch fine salt
3. 3

   Divide the ready-made pandan cendol jelly, sweetened red beans, and sliced jackfruit between 2 chilled serving bowls or tall glasses.

   120 g ready-made pandan cendol jelly80 g cooked sweetened red beans60 g ripe jackfruit, thinly sliced
4. 4

   Top each portion with shaved ice, packing it gently so it sits high without becoming too dense.

   300 g shaved ice
5. 5

   Pour the salted coconut milk evenly over the ice, then drizzle generously with the warm or room-temperature gula melaka syrup. Serve immediately with a spoon and straw, mixing lightly as you eat so the syrup, coconut milk, and melting ice combine.

   200 ml thick coconut milk1 pinch fine salt70 g gula melaka, chopped40 ml water

Origin & History

Cendol is a beloved Southeast Asian iced dessert widely enjoyed in Malaysia, with close regional relatives in Indonesia, Singapore, and southern Thailand. In Malaysia it is especially associated with street stalls and hawker culture, where green pandan jelly, coconut milk, and palm sugar create its signature flavour and appearance.