How to Make Es Cendol

Serves: 4

Preparation time: 10 mins

Cooking time: 1 hour

Ingredients needed to make Es Cendol:

• 2 oz sago flour
• 4 ½ oz rice flour
• 15 oz water
• 2 ½ oz water boiled with pandan leaves
• Salt to taste

For serving:

• 17 oz coconut milk, boiled and cooled
• 7 oz palm sugar
• 4 oz water
• 1 can jackfruit in syrup, drained and chopped into bite-sized chunks
• Shaved ice, as required

Cooking instructions for Es Cendol:

• Stir the sago and rice flour together, along with a splash of water, until well combined.
• Pour rest of the water into a saucepan, along with the green pandan leaves-water and a pinch of salt.
• Bring it to a boil and tip it into the dry mixture.
• Fold them together until they form a uniform, paste-like mixture without lumps.
• Tip it into a cendol strainer or one with round holes and press it firmly so that small, round cendol pieces are strained out of it.
• Transfer the cendol into a large bowl and fill the rest of ice plus water.
• Set aside until they turn firm and drain them out using a fine mesh strainer.
• Meanwhile, place the palm sugar and water in a separate saucepan and bring it to a boil until the former dissolves.
• Bring it back to a boil and set the thick palm sugar syrup in a bowl.
• Strain it out into a bowl and return the strained mixture back into the pan.
• Spoon some cendol into a tall glass and pour in the coconut milk.
• Drizzle the prepared palm sugar syrup into it and plop in few jackfruit chunks.
• Fill rest of the glass with shaved ice and make rest of the servings in a similar fashion.
• Serve chilled.

Image credit: Wikimedia Commons