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Loading...A beloved iced dessert from Java, Indonesia, this sweet treat features chewy green pandan jelly noodles bathed in creamy coconut milk and rich palm sugar syrup over a mountain of shaved ice. The combination of grassy pandan, salty-sweet coconut, and caramel-like palm sugar makes it a refreshing way to escape the tropical heat.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 18 gFat
- 14 gSaturated Fat
- 55 gCarbs
- 2 gFiber
- 35 gSugar
- 3 gProtein
- 150 mgSodium
- 280 mgPotassium
- 45 mgCalcium
- 2 mgIron
- 6 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the pandan jelly noodles
- 100 g rice flour
- 20 g tapioca starch
- 300 ml pandan juice (from about 10 fresh pandan leaves blended with 1/2 cup water and strained)
- 1/2 tsp fine sea salt
- 1/2 tsp lime water (optional, for springy texture)
For the palm sugar syrup
- 200 g palm sugar (gula merah), chopped
- 100 ml water
- 1 pandan leaf, knotted
For the coconut milk sauce
- 400 ml full-fat coconut milk
- 1 pandan leaf, knotted
- 1/4 tsp fine sea salt
For serving
- 800 g shaved ice or finely crushed ice
- 150 g ripe jackfruit, sliced into thin strips (optional)
- 100 g canned sweet corn, drained (optional)
Directions
- Make the pandan juice: blend 10 pandan leaves with 1/2 cup water, then strain through a fine sieve to yield about 300 ml of bright green juice.
- In a saucepan, whisk together rice flour, tapioca starch, salt, and pandan juice until smooth. Add lime water if using. Cook over medium heat, whisking constantly, until the mixture thickens into a glossy paste that leaves a trail on the pan, about 5 to 7 minutes.
- Prepare a large bowl of ice water. Working quickly while the batter is still warm, press it through a cendol strainer or a fine-holed sieve directly into the ice water to form thin green noodle strands. Let the noodles rest for 1 minute, then drain and set aside.
- Make the palm sugar syrup: combine chopped palm sugar, water, and the knotted pandan leaf in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 3 to 4 minutes until slightly thickened, then remove the pandan leaf and set aside.
- Make the coconut sauce: pour coconut milk into a small saucepan, add the knotted pandan leaf and salt, and warm over low heat for 4 to 5 minutes until just steaming. Do not let it boil. Remove from heat and discard the pandan leaf.
- To assemble, divide the shaved ice among 4 tall glasses. Top with a generous spoonful of pandan jelly noodles, then drizzle with palm sugar syrup.
- Pour the warm coconut milk over the top and add jackfruit and sweet corn if using. Serve immediately with a long spoon and a wide straw so you can sip and scoop at the same time.
- Stir gently before eating to combine the syrup and coconut milk into the ice for the classic sweet, creamy, and fragrant experience.
Cook’s Notes
- Fresh pandan leaves give the most authentic aroma; if unavailable, use 1 to 2 tsp of pandan extract and reduce the added water accordingly.
- The pandan batter must be pressed while still very warm, or it will stiffen and not extrude properly through the strainer.
- For a lighter version, use thin coconut milk and keep the sauce below a simmer to prevent it from splitting or curdling.
- Palm sugar (gula merah) has a deep caramel flavor that cannot be replicated with brown sugar, so seek it out at Asian markets for the best result.
- Serve everything as cold as possible; the contrast between icy shards and warm coconut milk is what makes this dessert so refreshing.
