Indonesian & Malaysian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cendol
Pandan-green rice jelly noodles swimming in icy coconut milk and drizzled with dark palm sugar syrup — a cooling, tropical treat on a hot day.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
In a small saucepan, dissolve the palm sugar in 1/2 cup of water with a knotted pandan leaf.
- 2
Simmer the sugar syrup until it thickens slightly (about 10 minutes), then remove the pandan leaf and let the syrup cool.
- 3
Prepare the green cendol jelly strings (store-bought or freshly pressed) and rinse them in cold water.
- 4
Stir a pinch of salt into the thick, chilled coconut milk to enhance its richness.
- 5
Fill tall glasses or bowls halfway with finely shaved or crushed ice.
- 6
Top the ice with a generous spoonful of green jelly, pour over the salted coconut milk, and drizzle heavily with the dark palm sugar syrup.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
86/100
Great fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving165
Calories
2 g
Protein
26 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cendol is an iced dessert built around short, green jelly noodles made from rice flour and traditionally colored and flavored with pandan leaf. Shaved ice, coconut milk, and dark palm sugar syrup are poured over the jelly, making it as much a drink as a spoonable dessert depending on how it's served.
Listahan note
This version keeps the pandan-flavored jelly, coconut milk, and palm sugar syrup as distinct layers rather than stirring them together before serving, since cendol is meant to be mixed by the person eating it, tasting different with each spoonful depending on how much of each layer they scoop up.
Technique cues
- Cook the rice flour and water mixture over low heat, stirring constantly, until it thickens into a smooth, translucent paste before pressing it through a colander into ice water — rushing this step over high heat can leave lumps that never fully press through.
- Press the hot jelly mixture through a colander with wide holes directly into a bowl of ice water, which forms the short, tapered noodle shape as it hits the cold water and sets instantly.
- Heat the palm sugar with a small amount of water just until it dissolves into a syrup, rather than boiling it hard, which can make it taste burnt rather than caramelized.
- Use full-fat coconut milk rather than a lighter version, since the dessert depends on that richness to balance the intense sweetness of the palm sugar syrup.
Kitchen flow
- Parallel prep
- While Cendol is in the oven, measure out any garnish or topping — like the thick coconut milk — so it's ready the moment the bake finishes cooling. Everything else is quick — the simmer is the one step that takes real time.
- Make-ahead
- Cendol's dough or batter (built around thick coconut milk) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Cendol freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the thick coconut milk. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Cendol right away — sugar and butter residue hardens fast once it cools. This one leans on the thick coconut milk. The simmer step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 cup green rice flour jelly
Structural base
Purpose: cup green rice flour jelly defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
200ml thick coconut milk
Richness and texture
Purpose: ml thick coconut milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
100g palm sugar
Sweetness and aroma
Purpose: g palm sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 pandan leaf
Flavor support
Purpose: pandan leaf supports the balance of Cendol and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
shaved ice
Flavor support
Purpose: shaved ice supports the balance of Cendol and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Assemble cendol just before serving, layering the jelly, shaved ice, coconut milk, and syrup in that order in a glass or bowl, since the ice melts quickly once everything is combined.
- Serve immediately with a spoon and straw, letting the eater stir the layers together themselves rather than pre-mixing the dessert in the kitchen.
- The rice flour jelly can be made a day ahead and kept in water in the fridge, but the other components are best prepared fresh or shortly before serving.
Ingredient swaps
- Gluten-free direction
- Replace the green rice flour jelly with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the pandan leaf.
- Dairy-free direction
- Swap the thick coconut milk for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the pandan leaf.
- Nut-aware direction
- Leave off any nut topping — toasted seeds give a similar crunch without the risk. This one leans on the pandan leaf.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the pandan leaf.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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Plan it in Listahan
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