This colourful drink is traditionally made with coconut milk, red adzuki beans and emerald, jelly-like noodles. Luminescent and unsettlingly worm-like, the jelly noodles can be a bit hard to wrap your head around – but trust me, cendol just isn’t quite the same without them. You will need a cheese grater with large holes, which you can use to squeeze the jelly through and create the little strands. Otherwise, a slotted spoon with circular holes or something similar will do the trick.
Cendol is generally served over shaved ice or very cold: oh-so-inviting in the tropical heat of Singapore, but equally enticing even if it’s cold and rainy in your corner of the world.
Put the sugar and pandan leaf in a small saucepan with
Meanwhile, make the pandan jelly. Put the rice flour, tapioca starch, pandan extract, salt and 1½ cups (
To serve, place some crushed ice in each glass, if using. Add some adzuki beans, if using, then a scoop of pandan jelly. Pour in some coconut milk – the amount you use will depend on how creamy you like your cendol. Drizzle with a thin layer of syrup and serve right away.
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