Southeast Asia is known for its vibrant culinary traditions, where unique flavors and textures come together to create an unforgettable experience for food lovers. One such delight is the Brown Sugar Cendol Drink, a delicious and refreshing concoction that perfectly captures the essence of the region’s rich dessert heritage. This chilled beverage features an irresistible combination of homemade cendol jellies, brown sugar syrup, and creamy coconut milk, providing a delightful escape on a warm day.
In this blog post, we’ll delve into the origin of this beloved treat and offer some tips for creating the perfect Brown Sugar Cendol Drink at home.
The Brown Sugar Cendol Drink is a delightful variation of the traditional cendol dessert, which is believed to have originated in Indonesia. Cendol, the worm-like green rice flour jellies, are enjoyed across Southeast Asia, with each region adding its distinct twist. The Brown Sugar Cendol Drink is a popular choice in Malaysia and Singapore, where the rich, caramel-like flavor of brown sugar adds depth and sweetness to the classic dessert.
Tips for Creating the Perfect Brown Sugar Cendol Drink
- While store-bought cendol jellies are available, nothing compares to the taste and texture of homemade cendol. Follow our step-by-step guide at [https://mykitchen101en.com/how-to-make-cendol-jellies/] to create the perfect cendol jellies for your drink.
- Rich brown sugar syrup: Prepare the brown sugar syrup by combining brown sugar, water, and pandan leaves in a saucepan. The pandan leaves add a subtle fragrance that enhances the syrup’s flavor. Bring the mixture to a boil, then simmer until it reaches a thick, syrupy consistency.
- Fresh coconut milk: Use fresh coconut milk for your Brown Sugar Cendol Drink. To elevate the creaminess and enhance the flavor, consider adding a pinch of salt to the coconut milk before pouring it over the cendol jellies.
- Perfecting the layers: To create an enticing visual presentation, layer the cendol jellies, crushed ice, brown sugar syrup, and coconut milk in a tall glass. This allows for a beautiful contrast of colors and textures.
- Customizing your drink: Feel free to get creative with your drink by adding other ingredients such as red beans, sweet corn, or grass jelly. These additions not only provide extra flavor and texture but also make your drink uniquely your own.
Cendol drink is a popular dessert in Southeast Asia, usually served with shaved ice. Making your own delicious cendol is easy, the secret is to use fresh coconut milk. Since ice shaver is not commonly available at home, this recipe replaces shaved ice with ice cubes, thus it is named Cendol Drink instead of Cendol Ice.
CHINESE VERSION: 黑糖煎蕊冷饮 (自制煎蕊Cendol)
Brown Sugar Cendol Drink with Homemade Cendol | MyKitchen101en
Yields: 7 servings
Ingredients:
Ingredients for coconut milk:
- 350 g fresh grated coconut (1 mature coconut)
- 500 g hot water
Ingredients for brown sugar syrup:
- 150 g dark brown sugar
- ¾ tsp fine salt
- 90 g water
Ingredients for cendol jellies: (Yields: 250 g)
- 260 g pandan juice (blend 14 g of pandan leaves with 265 g of water, extract 260 g of pandan juice)
- ⅛ tsp fine salt
- 7 drops lye/alkaline water
- 22 g green bean/mung bean starch
- 15 g cornstarch
Other ingredients:
- adequate ice cubes
- 1 can canned red kidney beans (optional)
Instructions:
1 For coconut milk: Blend fresh grated coconut with hot water until very fine. Pour into cloth filter bag, set aside for 15 minutes until slightly cooled. Extract coconut milk, then strain into a container. Keep refrigerated until chilled. (Reminder: Your may replace with 350 g of thick coconut milk + 350 g of water.)
2 For brown sugar syrup: Combine all ingredients in a sauce pot, bring to the boil, cook until slightly thickened. Set aside to cool.
3 For cendol jellies: Combine all ingredients, strain into a sauce pot. Cook over medium heat until fully translucent. Press cooked mixture through large strainer with holes into cold water while still hot. Drain the set cendol jellies. (Reminder: You may prepare ahead, keep refrigerated for later use.)
(For detailed steps, please refer: How to Make Cendol Jellies)
4 To serve cendol drink: Fill cup with ice cubes, pour in brown sugar syrup, add in red kidney beans and cendol jellies, then add in coconut milk. Stir to mix well and enjoy!
The Bottom Line
The Brown Sugar Cendol Drink is a testament to the versatility and allure of Southeast Asian cuisine. With its delightful combination of flavors and textures, this beverage is a must-try for those looking to immerse themselves in the region’s culinary traditions. Follow our tips and create your own homemade cendol jellies for an authentic, refreshing taste of Southeast Asia in every sip.
We’d love to hear about your experience! Don’t forget to share your creations on social media and tag us, or leave a comment below to let us know how it turned out. Your feedback and stories inspire us and our community of food lovers, so join the conversation and spread the joy!
Brown Sugar Cendol Drink With Homemade Cendol
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Ingredients
For coconut milk:
- 350 g fresh grated coconut 1 mature coconut
- 500 g hot water
For brown sugar syrup:
- 150 g dark brown sugar
- 3/4 tsp fine salt
- 90 g water
For cendol jellies: (Yields: 250 g)
- 260 g pandan juice blend 14 g of pandan leaves with 265 g of water, extract 260 g of pandan juice
- ⅛ tsp fine salt
- 7 drops lye/alkaline water
- 22 g green bean/mung bean starch
- 15 g cornstarch
Other ingredients:
- adequate ice cubes
- 1 can canned red kidney beans optional
Instructions
- For coconut milk: Blend fresh grated coconut with hot water until very fine. Pour into cloth filter bag, set aside for 15 minutes until slightly cooled. Extract coconut milk, then strain into a container. Keep refrigerated until chilled. (Reminder: Your may replace with 350 g of thick coconut milk + 350 g of water.)
- For brown sugar syrup: Combine all ingredients in a sauce pot, bring to the boil, cook until slightly thickened. Set aside to cool.
- For cendol jellies: Combine all ingredients, strain into a sauce pot. Cook over medium heat until fully translucent. Press cooked mixture through large strainer with holes into cold water while still hot. Drain the set cendol jellies. (Reminder: You may prepare ahead, keep refrigerated for later use.)
- To serve cendol drink: Fill cup with ice cubes, pour in brown sugar syrup, add in red kidney beans and cendol jellies, then add in coconut milk. Stir to mix well and enjoy!
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Nutrition (per serving)
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