Es CendolIced Coconut Jelly Drink

Name: Es Cendol (Iced Coconut Jelly Drink)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Indonesia
Ingredients: 80 g Sago Starch; 2 pcs Pandan Leaf (tied into knots); 500 ml Water; 120 g Palm Sugar (chopped); 300 ml Water; 3 g Salt; 600 ml Coconut Milk (chilled); 400 g Ice; 400 ml Water (cold)

An iced Indonesian dessert drink with pandan-scented starch jelly, coconut milk, palm-sugar syrup, and ice.

Prep

20m

Cook

15m

Serves

Estimated

Nutrition

Per serving

535kcal

Calories

Protein

37g

Fat

55g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Jelly

80g
Sago Starch
2pcs
Pandan Leaf (tied into knots)
500ml
Water

Syrup

120g
Palm Sugar (chopped)
300ml
Water
3g
Salt

Serving

600ml
Coconut Milk (chilled)
400g
Ice
400ml
Water (cold)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Simmer the palm sugar, water, and salt until the sugar has dissolved and the liquid becomes lightly syrupy. Cool completely.
02
Simmer the pandan leaves in the water until fragrant, then remove the leaves.
03
Whisk the sago starch into the warm pandan liquid and cook over low heat, stirring constantly, until thick, smooth, and translucent.
04
Push the hot jelly mixture through a colander or jelly press into the cold water to form short strands, then let them cool completely.
05
Divide the jelly among glasses, add the ice, and pour in the coconut milk.
06
Finish each glass with the palm sugar syrup and serve immediately.

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