Introduction: Indonesian Rice Flour Jelly Drink (Es Cendol)

Picture of Indonesian Rice Flour Jelly Drink (Es Cendol)

This traditional drink is pretty well known through out Southeast Asian countries. In Indonesia itself, cendol is called in various names. Some people make it solely using rice flour, while others with mung bean flour. I tend to use both when I make my cendol.

Step 1: Ingredients and Method

Picture of Ingredients and Method

Jelly (cendol):

1 pouch hun kwee flour (mung bean flour), white - available in Asian stores or online

2 c water

1 c rice flour

1 tbsp pandan paste (available in Asian stores or online)

1 screw-pine leaf/pandan leaf (available in Asian stores)

30 gram sugar

a lot of ice cubes and enough water

1 scant tsp lime stone paste (optional)

Sugar water:

1 bag of firm palm sugar (available in Asian stores, about 4 sugar in a bag)

5 tbsp of sugar

enough water

Coconut Milk:

2 cans of coconut milk

a pinch of salt

1 screw-pine leaf/pandan leaf

Bring to a boil sugar, water, and screw pine leaf

In a bowl, mix flours and a little water, then add in paste, stir to combine

Pour mixture into boiled water, quickly stirring as mixture will thickened

Take off from heat

In a large bowl, fill up with water (and give a tsp lime stone paste (if you have), it is not easy to find in Asian stores overseas, and without it is just fine) and ice cubes

Place cendol mold (if you have, if not use potato ricer) over cold water and pour mixture enough at a time and press mixture into ice water

Drain cendol over strainer and place in a container, and add in a little water (just so that cendol doesn't stick one to another and stays fresh), cool in fridge

Bring sugar, palm sugar and enough water to a boil (until sugar dissolved).

Cool to room temperature and strain (sometimes firm palm sugar gives residue when dissolved in water), cool in fridge.

Bring coconut milk, salt and screw pine leaf to a boil, let cool to room temperature then cool in fridge

Step 2: Enjoy~

Picture of Enjoy~

Place amount of cendol on a serving glass or bowl, followed with sugar water then coconut milk. Serve cold.

You can add ice cubes to the drink as well.


crystalheart (author)2015-08-31

I have a pandanus odorous plant at home...could i omit the store bought paste and make one with fresh leaves.

I bought the plant coz I loved its aroma and looks but now thanks to you I might put it to use.

klinong (author)crystalheart2015-09-02

oh lucky you! I always look at nursery and flower/plant shops to see if they have the plant. The leaves are good for many dishes and desserts and drinks!

and yes, you can make the paste yourself! let me know if you need a recipe :)

crystalheart (author)klinong2015-09-15

hey klinong...coming back to you. I would be very happy if you could share with me the paste making techniques,I searched the net and thousands of methods each one so different.I would like to hear from an experienced cook like you, to be on a safer side. Also if you have and good uses of that paste(relatively simple) i would be very thankful.

Have a great day!

Sunglowart (author)2015-08-20

Looks intresting! How do you pronounce cendol as kendol?

klinong (author)Sunglowart2015-08-21

ah no, not as K, but as Ch (charity) :)

punkgirl (author)2015-08-19

This reminds me a little of bubble tea. Are they actually similar at all?
I'm quite interested in trying this, it looks great!

klinong (author)punkgirl2015-08-20

Not at all. The worm-like jelly is not chewy like the tapioca bubbles in bubble tea :)

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