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
- •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)
- •1/2 teaspoon Vanilla extract (optional, for extra aroma)
Step-by-step instructions
Step 1 · Prepare pandan juice by blending pandan leaves with 1 cup water unt...
Prepare pandan juice by blending pandan leaves with 1 cup water until smooth. Strain to extract the green liquid.
Step 2 · In a saucepan
In a saucepan, mix rice flour, mung bean starch, cornstarch (if using), salt, pandan juice, and remaining water. Stir until smooth.
Step 3 · Cook the mixture over medium heat
Cook the mixture over medium heat, stirring constantly until it thickens and turns translucent.
Step 4 · Transfer the hot cendol dough into a cendol strainer or colander ov...
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.
Step 5 · Prepare palm sugar syrup: In a small pot
Prepare palm sugar syrup: In a small pot, dissolve palm sugar in 1/2 cup water. Add vanilla extract if desired. Simmer until syrupy, then cool.
Step 6 · In another pot
In another pot, heat coconut milk with a pinch of salt until just simmering. Remove from heat and let cool.
Step 7 · Assemble: In tall glasses
Assemble: In tall glasses, add ice cubes, drained cendol noodles, pour over palm sugar syrup, then top with coconut milk.
Step 8 · Serve immediately with a spoon and straw
Serve immediately with a spoon and straw. Stir before drinking to enjoy all flavors together.
Why this recipe 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.
A note on tradition
Es Cendol is cherished across Indonesia, especially on the island of Java, where it is commonly sold at roadside stalls and enjoyed during the hot season. It is a popular choice for iftar during Ramadan, providing instant refreshment and energy after a day of fasting. Its vibrant appearance and sweet, cooling taste make it a favorite for celebrations and family gatherings, reflecting the Indonesian tradition of sharing joy through food.