Cendol: A Sweet Southeast Asian Dessert Drink You Need to Try

Cendol is one of Southeast Asia’s most beloved desserts—a refreshing, sweet, and creamy treat that has stood the test of time. Found in countries like Indonesia, Malaysia, Thailand, and Vietnam, cendol is a delightful combination of vibrant green rice flour jelly, rich coconut milk, and deeply caramelized palm sugar syrup. Whether enjoyed from a roadside vendor on a hot day or served in a cozy café, this drink-dessert hybrid is a true tropical indulgence.

In this post, we’ll take a deep dive into cendol: its origins, variations across different regions, and, of course, a step-by-step guide to making it at home.

A Brief History of Cendol

Cendol’s history is as rich as its ingredients. While its exact origins are debated, the dessert is believed to have been around for centuries, with roots tracing back to Indonesia. The name “cendol” itself likely comes from the Javanese word for the wobbly, worm-like green jelly featured in the dish. Over time, cendol spread throughout the region, with each country adding its own unique twist.

In Malaysia and Singapore, it’s often served with a generous helping of shaved ice, making it an ultra-refreshing treat for the humid climate. Meanwhile, in Indonesia, the dish leans more toward a drinkable dessert, with a slightly more liquid consistency. Thai and Vietnamese versions may include additional toppings like jackfruit or red beans.

What Makes Cendol So Special?

The magic of cendol lies in the combination of three core ingredients:

• Green rice flour jelly: These chewy, pandan-flavored strands give cendol its signature texture and color.
• Coconut milk: The creamy richness balances out the sweetness.
• Palm sugar syrup (gula Melaka): This deep, caramel-like syrup infuses the dessert with a rich, smoky sweetness.

Together, these ingredients create a symphony of flavors—sweet, creamy, and slightly salty—making cendol a truly satisfying treat.

How to Make Traditional Cendol at Home

Now, let’s get into the fun part—making cendol from scratch! While some elements require a bit of patience, the end result is well worth the effort.

1. Making the Green Rice Flour Jelly

Ingredients:

• 100g rice flour
• 50g mung bean flour (or cornstarch as a substitute)
• 1 teaspoon pandan paste (or blend 5 pandan leaves with water and strain for natural pandan extract)
• 500ml water
• 1/2 teaspoon salt
• Ice water for setting the jelly

Instructions:

1. In a saucepan, combine the rice flour, mung bean flour, water, pandan paste, and salt.
2. Stir over medium heat until the mixture thickens and turns glossy.
3. Once the mixture is thick enough to hold its shape, transfer it into a cendol press (or a strainer with large holes) and press it into a bowl of ice water. This will help set the jelly strands.
4. Let the jelly sit in the cold water while you prepare the rest of the ingredients.

2. Preparing the Palm Sugar Syrup

Ingredients:

• 150g palm sugar (gula Melaka), chopped
• 100ml water
• 2 pandan leaves, tied into a knot (optional)
• 1/2 teaspoon salt

Instructions:

1. In a small pot, combine palm sugar, water, salt, and pandan leaves.
2. Cook over low heat, stirring until the sugar dissolves completely.
3. Simmer for 5 minutes until the syrup thickens slightly.
4. Remove from heat and strain if needed. Let it cool before using.

3. Preparing the Coconut Milk

Ingredients:

• 300ml coconut milk
• 1/2 teaspoon salt
• 1 pandan leaf, knotted (optional)

Instructions:

1. In a saucepan, gently heat the coconut milk with the pandan leaf and salt.
2. Stir continuously over low heat for about 5 minutes, ensuring it does not boil.
3. Remove from heat and let it cool completely before assembling the cendol.

4. Assembling the Cendol

Ingredients:

• Cendol jelly (prepared earlier)
• Palm sugar syrup
• Coconut milk
• Crushed or shaved ice
• (Optional) Additional toppings like red beans, jackfruit slices, or sweetened corn

Instructions:

• Fill a glass or bowl with a generous portion of crushed ice.
• Add a few spoonfuls of cendol jelly.
• Pour coconut milk over the top.
• Drizzle with palm sugar syrup, adjusting to taste.
• Mix slightly before enjoying!

Variations of Cendol Across Southeast Asia

While the base ingredients remain the same, different regions have their own spin on cendol:

• Indonesia: Known as “Es Cendol” or “Dawet,” the Indonesian version is often served with a slightly more liquid consistency.
• Malaysia & Singapore: Typically called “Cendol,” this version is usually served with a heap of shaved ice and sometimes includes red beans or sweet corn.
• Thailand: Called “Lod Chong,” Thai cendol has a slightly chewier texture and is often served with coconut milk and crushed ice.
• Vietnam: Known as “Chè Bà Ba,” the Vietnamese version sometimes includes additional ingredients like taro and mung beans.

Tips for the Best Homemade Cendol

1. Use fresh pandan leaves if possible—this enhances the aroma and natural color.
2. Chill the coconut milk before serving for an extra refreshing taste.
3. Don’t skip the salt—a tiny bit of salt in the coconut milk and palm sugar syrup enhances the overall flavor.
4. Get creative with toppings—while red beans and jackfruit are common, feel free to experiment with your favorites!

Final Thoughts

Cendol is more than just a dessert; it’s a cultural icon that embodies the flavors of Southeast Asia. Whether you’re reminiscing about a street-side treat from your travels or trying it for the first time, making cendol at home is a rewarding experience. Give it a go, and enjoy this timeless dessert drink that has delighted generations!