Cendol
Beverages • Indonesia
About Es Cendol
Iced pandan jelly drink with coconut milk and palm sugar
How to Make Es Cendol (Traditional & Healthy Version)
Es Cendol is a beloved Indonesian beverage that offers a delightful escape from the tropical heat. This vibrant drink, also known as 'dawet' in certain regions, features chewy green rice flour jelly (cendol), creamy coconut milk, and aromatic palm sugar syrup served over ice. The contrasting colors and flavors—earthy palm sugar, fragrant pandan, and silky coconut milk—make it a feast for the senses. Es Cendol's origins can be traced to Java, where it has been enjoyed for generations at street stalls and family gatherings. As a symbol of togetherness and festive cheer, it is often served during special occasions and Ramadan, embodying Indonesia's rich culinary heritage. For the health-conscious, this vegan and vegetarian-friendly version reduces added sugar and uses natural ingredients, offering a lighter take on a traditional favorite. The combination of plant-based ingredients not only makes Es Cendol suitable for a variety of dietary preferences but also enhances its nutritional profile. Its unique balance of textures and flavors makes it a refreshing, guilt-free treat that brings the authentic taste of Indonesia to your home.
Ingredients(for 1 tall glass (approximately 250 ml))
- 1/2 cup Rice flour (tepung beras)
- 2 tablespoons Mung bean starch (hunkwe flour)
- 3 large Pandan leaves (for color and aroma)
- 2 1/4 cups Water (for cendol mixture)
- 1/4 teaspoon Salt
- 1 cup Coconut milk (fresh, unsweetened)
- 1/2 cup Palm sugar (gula jawa, finely chopped)
- 1 cup Ice cubes (for serving)
- 1 tablespoon Cornstarch (optional, for extra firmness) - optional
- 1/2 teaspoon Vanilla extract (optional, for extra aroma) - optional
Instructions
- 1
Prepare pandan juice by blending pandan leaves with 1 cup water until smooth. Strain to extract the green liquid.
5 minutes
Use fresh pandan leaves for best color and aroma.
- 2
In a saucepan, mix rice flour, mung bean starch, cornstarch (if using), salt, pandan juice, and remaining water. Stir until smooth.
3 minutes
Whisk well to avoid lumps.
- 3
Cook the mixture over medium heat, stirring constantly until it thickens and turns translucent.
7 minutes
Do not stop stirring to prevent burning.
- 4
Transfer the hot cendol dough into a cendol strainer or colander over a bowl of ice water. Press to form small green noodles that drop into the cold water.
4 minutes
If you don't have a cendol mold, use a slotted spoon.
Why This Dish is Healthy
This homemade Es Cendol is a healthy dessert beverage because it uses plant-based ingredients, minimal refined sugar, and natural flavorings. By preparing it at home, you can control the amount of sweetener and use fresh coconut milk, making it lower in calories and saturated fat compared to commercial versions. The inclusion of mung bean starch and pandan leaves enhances its nutritional value, making it a guilt-free treat suitable for various diets.
Es Cendol provides a refreshing source of hydration, healthy carbohydrates, and essential minerals. The rice flour and mung bean starch offer easily digestible energy, while coconut milk supplies medium-chain triglycerides (healthy fats) and a range of vitamins such as B, C, and E. Pandan leaves add antioxidants, and palm sugar is a less refined sweetener with trace minerals like potassium and zinc. This vegan recipe avoids artificial colorings and excessive sugars.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for the most authentic color and aroma.
- 💡Tip 2: Strain all liquids well to ensure a smooth, clean presentation.
- 💡Tip 3: Chill all components before assembling to keep your Es Cendol icy cold.
Storage & Serving
Cendol noodles and palm sugar syrup can be made ahead and stored separately in airtight containers in the refrigerator for up to 2 days. Assemble with ice and coconut milk just before serving for best texture.
Best served: Lunch or as a midday snack
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 38.0 g |
| Total Fat | 3.0 g |
| Fiber | 1.0 g |