Homemade Cendol — Easy & Authentic

Make authentic Penang-style cendol at home with fresh pandan jelly, proper gula Melaka syrup, and coconut milk. No special equipment needed.

🥘 Ingredients

• 100g rice flour, 2 tbsp green pea flour (tepung hunkwe), 400ml pandan juice, ½ tsp salt.
• Syrup: 200g gula Melaka, 100ml water, 1 pandan leaf.
• Serve: 400ml thick coconut milk + ½ tsp salt, shaved ice, red bean.

👨‍🍳 Steps

1. Step 1: Blend 10 fresh pandan leaves with 400ml water, strain through muslin.
2. Step 2: Mix rice flour, pea flour, salt. Gradually add pandan juice, whisk until smooth.
3. Step 3: Cook over medium heat stirring constantly until thick and translucent (7-10 min).
4. Step 4: Press through cendol mould or colander into iced water. Strands firm up instantly.
5. Step 5: Gula Melaka syrup — simmer palm sugar with water and pandan until dissolved. Cool.
6. Step 6: Salt the coconut milk slightly.
7. Step 7: Assemble — shaved ice, cendol, red bean, coconut milk, then gula Melaka on top.

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