Skip to main content

Cendol With Palm Sugar Syrup And Coconut Milk

Cendol with Palm sugar Syrup and Coconut milk is a type of dessert in Malaysia. Cendol strands is made of Pandan juice with the combination of mung bean and corn flour.

Cendol With Palm Sugar Syrup and Coconut Milk


100 grams (10 Large) Pandan Leaves, cut into smaller pieces
750 ml Water
100 grams Mung Bean/Green Pea Flour
25 grams Corn Flour
A pinch of Sea Salt

Palm Sugar Syrup
200 grams Palm Sugar/Gula Melaka
2 Pandan Leaves, knotted
100 ml Water

2 Cups Coconut Milk
Shaved Ice

Mixing bowl with ice cubes and water
Potato Riser


Make the palm sugar syrup: Place palm sugar, pandan leaves, and water in a saucepan. Bring it to a boil and simmer until the sugar has melted and thicken. Drain the syrup and let cool completely.

Bring the coconut milk with a pinch of salt to a simmer on medium heat. Remove and let cool completely.

Make the cendol: Blend the pandan leaves with some water and strain into a mixing bowl. Then combine pandan juice, green pea flour, corn flour, sea salt, and the remainder water. Stir well until well combined and strain the mixture into a saucepan. Cook over medium to low heat, stirring continuously until the mixture has thickened to a paste. Remove from the heat. Fill a large mixing bowl with ice cubes and water. Place some of the paste into a potato riser and press through the paste into the ice water. Continue with the remainder paste, and let the cendol set in the ice water for about 10 minutes. Drain well and chilled.

To serve: Fill some shaved ice in a bowl or a glass, some palm sugar syrup, coconut milk, and cendol. Serve immediately.


  1. Hi. Have been following your blog for and like it a lot. The mung bean flour here: is it the Hone kwee flour that is packed in a white cylinder paper packing? Hope to try it this weekend? ? Thanks Chloe

  2. Hi Angie... I found Bob red mill Green pea flour. Is this the one u are using? Hope to hear from u soon cos I would like to try out this weekend. Meanwhile I have stock of Hoen kwee (plain white cylinder package). Can this be used instead? Thanks. Chloe


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W