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Loading...A beloved Indonesian iced dessert drink featuring chewy green pandan-flavored rice jelly noodles swimming in aromatic palm sugar syrup and creamy coconut milk, served over finely shaved ice. This refreshing Southeast Asian treat is the perfect antidote to hot tropical afternoons and balances sweet, creamy, and herbal notes in every icy sip.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings4
Yield4 tall glasses
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 14 gFat
- 11 gSaturated Fat
- 52 gCarbs
- 1 gFiber
- 38 gSugar
- 3 gProtein
- 190 mgSodium
- 280 mgPotassium
- 35 mgCalcium
- 1.6 mgIron
- 2 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the pandan green jelly noodles
- 100 g rice flour
- 20 g mung bean starch or cornstarch
- 450 ml fresh pandan juice (from about 12 pandan leaves blended with 500 ml water, then strained)
- 1/4 tsp fine sea salt
- 1 liter ice-cold water for the ice bath
For the palm sugar syrup
- 200 g shaved palm sugar (gula merah)
- 150 ml water
- 1 pandan leaf, knotted
- 1 tbsp lime juice
For the coconut milk base
- 400 ml full-fat coconut milk
- 150 ml water
- 1 pandan leaf, knotted
- 1/4 tsp fine sea salt
To assemble and serve
- 4 cups finely shaved ice
- Optional: 100 g sweetened red mung beans, drained
- Optional: 100 g ripe jackfruit, sliced into thin strips
- Optional: 2 tbsp attap chee (palm seeds), rinsed
Directions
- Make the pandan juice by blending 12 pandan leaves with 500 ml water until bright green, then straining through a fine sieve to yield about 450 ml of fragrant juice. In a saucepan, whisk together the rice flour, mung bean starch, salt, and pandan juice until smooth, then cook over medium heat, whisking constantly, for 5 to 7 minutes until the mixture becomes a thick, glossy, stretchy green paste that pulls away from the sides.
- Prepare a large bowl of ice-cold water. Working quickly while the paste is still warm, spoon the dough into a cendol strainer or a fine-holed cheese grater set over the ice bath and press the dough through the holes so green worm-like noodles drop into the water and set instantly; repeat with all the dough, then drain the jelly noodles and rinse briefly under cold water to remove excess starch.
- Make the palm sugar syrup by combining the shaved palm sugar, water, and knotted pandan leaf in a small saucepan over medium heat. Stir gently until the sugar fully dissolves, then simmer for 4 to 5 minutes until the syrup thickens slightly and coats the back of a spoon; stir in the lime juice and remove from heat, discarding the pandan leaf.
- Prepare the coconut milk base by combining the coconut milk, water, knotted pandan leaf, and salt in a saucepan. Heat over low heat just until steam rises and the mixture is hot but not boiling, about 4 to 5 minutes, then remove from heat and discard the pandan leaf; keep warm.
- To assemble, divide the shaved ice among four tall glasses, then top each with about 3 to 4 tablespoons of the pandan jelly noodles, a generous spoonful of optional red beans, jackfruit, and attap chee if using.
- Pour about 3 tablespoons of warm palm sugar syrup over each glass, then finish with 100 to 120 ml of the warm coconut milk mixture so it cascades through the ice. Serve immediately with a long spoon and a straw so the icy, jelly-filled drink can be enjoyed before the ice melts.
- Store leftover pandan jelly in a covered container in the refrigerator for up to 2 days, and keep the palm sugar syrup and coconut milk base in separate jars for up to 3 days; assemble fresh drinks as needed.
Cook’s Notes
- Fresh pandan leaves give the most vibrant green color and authentic aroma; if unavailable, use 1 to 2 teaspoons of pandan extract and add a few drops of green food coloring.
- A traditional cendol strainer with larger holes produces the classic long worm-like noodles; if you do not have one, a potato ricer or a metal sieve pressed with a spoon works well in a pinch.
- Rinse the cooked jelly noodles thoroughly under cold water to remove surface starch and prevent them from sticking together as they chill.
- Adjust the palm sugar syrup to your taste; in Indonesia, cendol lovers often request extra 'manis' (sweet) for a more decadent dessert drink.
- For the creamiest texture, use canned or carton full-fat coconut milk with at least 17% fat and avoid boiling it, which can cause it to split.
- To make a vegan and traditional version, skip the optional toppings or stick with sweet red beans and jackfruit, which are common street-vendor additions.
