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!
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!
Video
Notes
Nutrition (per serving)
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