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.

Rate

5 from 6 votes

Prep Time 20

Cook Time 15

Total Time 35

Course Dessert, Ingredient

Cuisine Malaysia, Southeast Asia

Servings servings

Calories 14 kcal

260 g pandan juice*
⅛ 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

*Pandan juice: Blend 14 g of pandan leaves with 265 g of water, extract 260 g of pandan juice.
Combine salt, lye water and pandan juice, add in green bean starch and cornstarch, mix well, then sieve into a sauce pot.
Get ready a large bowl of icy cold water.
Cook over medium heat until fully translucent.
Transfer cooked mixture to large stainless steel strainer with holes. Press down with silicone spatula into cold water while still hot.
For storage: Put the jellies together with water in a container and keep refrigerated for later use.
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.