🍸Es Cendol
Easy
1 minute
Highball
📂Soft Zero Proof • Elixiary Curated Collection
🥃Ingredients
- Pandan leaves50–80 g (to make pandan juice)
- Water (for pandan juice)600 ml
- Mung bean starch (tepung hun kwe)50 g
- Cornstarch50 g
- Lye water (optional)1 tsp
- Coconut milk400 ml (1 can)
- Pandan leaves (for coconut milk)2–3 leaves, knotted
- SaltPinch
- Palm sugar (gula Jawa)200 g
- Water (for palm sugar syrup)200 ml
- Pandan leaves (for syrup)2–3 leaves, knotted
- Crushed or shaved iceAs needed
👨🍳Instructions
- Blend pandan leaves with water.
- Strain the pandan mixture.
- Mix pandan juice with mung bean starch, cornstarch, and lye water.
- Cook over medium heat.
- Stir until it thickens into a stiff paste with no pooled liquid.
- Press the hot paste through a steamer basket or cendol press into ice-cold drinking water.
- Simmer coconut milk with knotted pandan leaves and a pinch of salt just to a boil.
- Remove from heat.
- Discard pandan leaves from the coconut milk.
- Simmer palm sugar, water, knotted pandan leaves, and a pinch of salt until dissolved.
- Strain the palm sugar syrup.
- Fill a glass halfway with crushed or shaved ice.
- Add cendol.
- Ladle in coconut milk to taste.
- Ladle in palm sugar syrup to taste.
Pro tip
- Lye water is optional.
- Chill to set.
- Serve with a spoon.
🏷️Tags
Style New Era
Flavor Sweet
Diet Dairy
Texture Creamy
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