Es Cendol Recipe
Green pandan rice-flour jellies in cold coconut milk under a pour of dark palm sugar syrup, sweet and faintly salty over shaved ice.
- Category: Mocktail
- Glass: Highball glass
- ABV: 0%
- Difficulty: Medium
- Alcohol-free: ✓
Ingredients
- Pandan cendol jellies80 ml
- Coconut milk120 ml
- Palm sugar syrup (gula jawa)45 ml
- Salt1 pinch
How to Make It
- Stir the pinch of salt into the coconut milk and keep it cold.
- Rinse the cendol jellies in cold water and drain them.
- Spoon the jellies into a tall glass and pack shaved ice on top.
- Pour the salted coconut milk over the ice, then the palm sugar syrup over that.
- Serve with a spoon and stir everything together before drinking.
Garnish
A last drizzle of palm sugar syrup over the ice
The Story
Known in Java as dawet, es cendol is one of Indonesia's classic hot-weather drinks, sold from carts and stalls with the syrup poured on to order. Similar drinks are found across much of Southeast Asia.
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Alcoholic drink recipes are intended for those aged 18 and over. Please drink responsibly.