Es Cendol - Delicious Balinese dessert

 Es cendol is a popular Indonesian dessert made with pandan-flavored rice flour jelly, coconut milk, palm sugar syrup, and ice. Here's a traditional recipe for making es cendol:


Ingredients:

For Cendol:

  • 100 grams rice flour
  • 1 tablespoon tapioca flour
  • 200 ml pandan juice (made by blending pandan leaves with water and straining)
  • 200 ml water
  • A pinch of salt

For Serving:

  • 400 ml coconut milk
  • 100 grams palm sugar (gula melaka), finely chopped
  • 200 ml water
  • Ice cubes

Instructions:

  1. Prepare the Cendol:

    • In a mixing bowl, combine rice flour, tapioca flour, pandan juice, water, and a pinch of salt. Mix well until smooth.
    • Pour the mixture into a cendol mold or a large holed colander positioned over a pot of boiling water.
    • Press the mixture through the holes into the boiling water to form the cendol noodles. Let them cook for about 2-3 minutes or until they float to the surface.
    • Once cooked, transfer the cendol noodles to a bowl of cold water to cool. Drain and set aside.

  2. Prepare the Palm Sugar Syrup:

    • In a saucepan, combine palm sugar and water. Heat over medium heat, stirring occasionally, until the palm sugar has completely dissolved. Allow the syrup to cool.

  3. Assemble Es Cendol:

    • In serving glasses or bowls, place a handful of cendol noodles.
    • Pour coconut milk over the cendol noodles, followed by a generous amount of palm sugar syrup.
    • Add ice cubes to chill the dessert.

  4. Serve:

    • Stir the es cendol before enjoying to mix the flavors together.
    • Serve immediately and enjoy the refreshing sweetness of es cendol!

Feel free to adjust the sweetness of the palm sugar syrup according to your preference. Some people also like to add additional toppings like sliced jackfruit, grass jelly, or sweetened red beans for extra flavor and texture. Enjoy your homemade es cendol!

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