Cendol Sticky Rice Classic with Palm Sugar and Coconut Milk

A beloved Malaysian dessert that pairs pandan-flavored glutinous rice with chilled green rice flour jellies, drizzled in rich palm sugar syrup and creamy coconut milk. Sweet, fragrant, and refreshing, this treat is the ultimate cool-down after a long day in the tropical heat. Each spoonful delivers layers of chewy, silky, and syrupy textures that define classic Southeast Asian dessert craftsmanship.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 17 gSaturated Fat
• 78 gCarbs
• 3 gFiber
• 38 gSugar
• 7 gProtein
• 320 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the pandan sticky rice

• 1 cup glutinous rice, rinsed and soaked 1 hour
• 1 cup thick coconut milk
• 1/2 cup water
• 1 pandan leaf, knotted
• 1/2 tsp fine sea salt

For the green cendol jellies

• 100 g rice flour
• 30 g mung bean flour
• 1/2 tsp pandan paste or 1 tsp natural pandan extract
• 1/2 tsp lime water (air kapur)
• 1/4 tsp salt
• 500 ml water, divided

For the palm sugar syrup

• 200 g gula melaka (palm sugar), chopped
• 100 ml water
• 1 pandan leaf, knotted
• 1 tbsp sugar, optional if palm sugar is mild

For the coconut milk drizzle and toppings

• 250 ml thick coconut milk
• 1/4 tsp salt
• 1 pandan leaf, knotted
• 1/2 cup cooked red beans, drained
• 2 tbsp roasted peanuts, crushed

Directions

1. Drain the soaked glutinous rice and combine it in a saucepan with coconut milk, water, pandan leaf, and salt. Bring to a gentle simmer, cover, and cook on the lowest heat for 20-25 minutes until the rice is tender and all liquid is absorbed. Keep covered and warm.
2. Meanwhile, make the cendol jellies: whisk rice flour, mung bean flour, pandan paste, lime water, salt, and 300 ml of the water in a saucepan until smooth. Add the remaining 200 ml water and cook over medium heat, whisking constantly, until the mixture thickens into a glossy bright green paste, about 5-7 minutes.
3. Prepare an ice bath in a large bowl. Load the warm cendol paste into a cendol maker or a sturdy plastic bag with a fine hole snipped at the corner, and press the strands directly into the ice water so they set instantly. Drain and chill the jellies until ready to serve.
4. Make the palm sugar syrup: combine chopped gula melaka, water, and pandan leaf in a small saucepan. Simmer gently for 5-7 minutes until the sugar fully dissolves into a thick syrup. Taste and add the extra tablespoon of sugar if you prefer it sweeter, then remove the pandan leaf.
5. Warm the coconut milk drizzle in a small saucepan with the pandan leaf and salt over low heat just until steaming, then remove from heat so it stays pourable. Do not boil.
6. Scoop a generous mound of warm sticky rice into each serving bowl, then top with a handful of chilled cendol jellies and a spoonful of red beans. Drizzle generously with warm palm sugar syrup and finish with a pour of coconut milk.
7. Sprinkle crushed peanuts over the top for crunch and serve immediately with extra syrup on the side.

Cook’s Notes

• Soaking the glutinous rice for at least an hour (or overnight) ensures it steams evenly and turns out tender without becoming mushy.
• For the brightest green cendol, use natural pandan paste with a pinch of green food coloring if needed; artificial pandan essence gives a weaker flavor.
• Press the cendol paste into the ice bath quickly so the strands remain firm and springy rather than gummy.
• Always serve with the palm sugar syrup warm for the best contrast between the icy jellies and the deep, molten sweetness.
• Coconut milk tends to separate when reheated, so warm it gently and stir continuously for a smooth, velvety drizzle.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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