Es Cendol Recipe - Coconut Palm Sugar Syrup at Home

Ever craved a dessert that’s both uniquely exotic and incredibly refreshing? Look no further than Es Cendol, a beloved Indonesian sweet treat to make at home that’s absolutely worth the effort. Imagine: creamy, rich coconut milk mingling with a deep, caramel-y coconut palm sugar syrup, punctuated by chewy, vibrant green pandan-flavored jelly strands, all served over icy-cold shaved ice. It’s a symphony of textures and flavors that instantly transports you to the tropics. This guide will walk you through making this delightful at home dessert, from crafting your own perfect cendol strands to mastering the luscious palm sugar syrup and assembling an unforgettable shaved ice syrup dessert bowl. Get ready to impress your taste buds and everyone lucky enough to share this unique creation!

Ingredients

• For Cendol Strands:
• 1/2 cup (60g) rice flour
• 2 tablespoons (15g) tapioca starch (or sago flour)
• 1/2 teaspoon salt
• 2 cups (480ml) water
• 1/2 cup (120ml) pandan juice (from fresh pandan leaves, or 1/2 tsp pandan extract/paste mixed with water)
• Large bowl of ice water (for chilling strands)
• For Palm Sugar Syrup (Gula Aren/Gula Jawa Syrup):
• 1 cup (200g) palm sugar (gula aren or gula jawa, preferably soft cakes or granules)
• 1/2 cup (120ml) water
• 1 pandan leaf, knotted (optional, for fragrance)
• For Coconut Milk Mixture:
• 1 can (13.5 oz / 400ml) full-fat coconut milk (best can coconut milk)
• 1/2 cup (120ml) water
• 1/4 teaspoon salt
• 1 pandan leaf, knotted (optional)
• For Serving (Optional Add-ins):
• Shaved ice (or finely crushed ice)
• Sweetened condensed milk (for extra richness)
• Fresh jackfruit, sliced
• Grass jelly, diced
• Durian flesh

Directions

1. Prep the Ice Bath & Serving Glasses/Bowls Fill a large bowl with plenty of ice and cold water. This will be where your hot cendol batter gets pressed into, setting the strands quickly and ensuring they stay chewy and firm. Also, chill your serving glasses or bowls in the fridge or freezer; this helps keep the dessert cold longer during assembly and enjoyment.
2. Make the Palm Sugar Syrup In a small saucepan, combine the palm sugar, water, and optional knotted pandan leaf. Heat over medium-low, stirring occasionally, until the palm sugar fully dissolves. Increase heat slightly and let it simmer gently for 5-7 minutes, or until the syrup thickens to a consistency that lightly coats the back of a spoon. Remember, it will thicken a bit more as it cools. Remove the pandan leaf and let the syrup cool completely.
3. Make the Coconut Milk Mixture In another saucepan, combine the full-fat coconut milk, water, salt, and optional knotted pandan leaf. Gently warm over low heat, stirring constantly, until just warm (do not boil, as this can cause separation). If you prefer a no-heat approach, simply whisk all ingredients together until well combined. Remove the pandan leaf and chill the coconut milk mixture thoroughly in the refrigerator until ready to serve. This ensures a refreshing, cold base for your Es Cendol.
4. Cook the Cendol Batter Until Glossy and Thick In a medium saucepan, whisk together the rice flour, tapioca starch, salt, water, and pandan juice (or pandan extract/paste mixture) until smooth and no lumps remain. Place the saucepan over medium-low heat and cook, stirring constantly with a whisk (to prevent lumps), then switch to a sturdy spatula as it thickens. Continue cooking and stirring vigorously until the mixture becomes very thick, glossy, translucent, and pulls away from the sides of the pan, holding soft peaks when lifted. This usually takes about 10-15 minutes. It should look like a thick, shiny dough.
5. Press into Ice Water to Form Strands Immediately transfer the hot cendol batter into a cendol press, a potato ricer, or a spaetzle maker. If using a zip-top bag, snip a small corner off. Press the batter directly into the large bowl of ice water you prepared earlier, forming short, worm-like strands. The cold water will instantly set the hot cendol. Once all the batter is pressed, let the cendol strands chill in the ice water for at least 15-20 minutes to firm up completely. Drain the strands just before assembly.
6. Assemble Es Cendol To assemble, start by drizzling a generous amount of the cooled palm sugar syrup into the bottom of your chilled serving glass or bowl. Next, add a spoonful or two of the drained cendol strands. Pile a generous amount of shaved ice on top. Finally, pour the chilled coconut milk mixture over the ice, allowing it to cascade down. If desired, add optional toppings like sliced jackfruit, grass jelly, or a drizzle of condensed milk. Serve immediately to enjoy the ultimate refreshing Es Cendol before the ice melts too much!