Making your own cendol jellies is quite easy, what you need are just a few simple ingredients. For cendol jellies made with fresh pandan juice, a few drops of lye water are needed to ensure your jellies have nice natural pandan green colour. Without these few drops of alkaline, the colour will become yellowish-green.

CHINESE VERSION: 如何制作煎蕊Cendol条

How to Make Cendol
 

How to Make Cendol Jellies | MyKitchen101en

Yields: 250 g (25 servings)

Ingredients:

  • 260 g pandan juice*
  • 1/8 tsp fine salt
  • 7 drops lye/alkaline water
  • 22 g green bean/mung bean starch**
  • 15 g cornstarch

(**Green bean/mung bean starch: It is usually labelled as flour, sometimes as “green pea flour”. You may replace it with Hoen Kwee flour which is usually available at supermarket if you can’t find the mung bean starch.)


Instructions:

1 *Pandan juice: Blend 14 g of pandan leaves with 265 g of water, extract 260 g of pandan juice.

How to Make Cendol
 

2 Combine salt, lye water and pandan juice, add in green bean starch and cornstarch, mix well, then sieve into a sauce pot.

How to Make Cendol

3 Get ready a large bowl of icy cold water.

How to Make Cendol
 

4 Cook over medium heat until fully translucent.

How to Make Cendol

5 Transfer cooked mixture to large stainless steel strainer with holes. Press down with silicone spatula into cold water while still hot.

How to Make Cendol

6 Cendol jellies are ready to be served.

How to Make Cendol

7 For storage: Put the jellies together with water in a container and keep refrigerated for later use.

How to Make Cendol

8 To serve chilled jellies: Drain off the soaking water, and rinse with hot water until softened. Drain off hot water, then soak again in icy cold water. Drain off the water before serving.

How to Make Cendol

Related recipe: Brown Sugar Cendol Drink

Homemade Brown Sugar Cendol

How to Make Cendol

How To Make Cendol Jellies

For cendol jellies made with fresh pandan juice, a few drops of lye water are needed to ensure your jellies have nice natural pandan green colour.
5 from 2 votes

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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert, Ingredient
Cuisine Malaysia, Southeast Asia
Servings 25 servings
Calories 6 kcal

Equipment

  • 1 strainer with holes

Ingredients
 
 

  • 260 g pandan juice*
  • tsp fine salt
  • 7 drops lye/alkaline water
  • 22 g green bean/mung bean starch** It is usually labelled as flour, sometimes as “green pea flour”. You may replace it with Hoen Kwee flour which is usually available at supermarket if you can’t find the mung bean starch.
  • 15 g cornstarch

Instructions
 

  • *Pandan juice: Blend 14 g of pandan leaves with 265 g of water, extract 260 g of pandan juice.
    How to Make Cendol
  • Combine salt, lye water and pandan juice, add in green bean starch and cornstarch, mix well, then sieve into a sauce pot.
    How to Make Cendol
  • Get ready a large bowl of icy cold water.
    How to Make Cendol
  • Cook over medium heat until fully translucent.
    How to Make Cendol
  • Transfer cooked mixture to large stainless steel strainer with holes. Press down with silicone spatula into cold water while still hot.
    How to Make Cendol
  • Cendol jellies are ready to be served.
    How to Make Cendol
  • For storage: Put the jellies together with water in a container and keep refrigerated for later use.
    How to Make Cendol
  • To serve chilled jellies: Drain off the soaking water, and rinse with hot water until softened. Drain off hot water, then soak again in icy cold water. Drain off the water before serving.
    How to Make Cendol

Video

Notes

This recipe 250 g of cendol jelly divided into 25 servings.
The nutritional value for reference is for 10 g of cendol jelly. 

Nutrition (per serving)

Calories: 6kcalCarbohydrates: 1gProtein: 0.004gFat: 0.001gSodium: 12mgPotassium: 0.05mgFiber: 0.01gCalcium: 0.4mgIron: 0.01mg
Keyword cendol, cendol jelly, homemade cendol, how to make cendol
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