How to make it
5 steps. Take it one step at a time.
Combine the palm sugar and 250ml of water
In a small saucepan, combine the palm sugar and 250ml (1 cup) of water. Bring to a boil, then simmer until the sugar is completely dissolved and the syrup has slightly thickened. Strain and set aside to cool.
10 minHeat the coconut milk
Heat the coconut milk with 1/4 tsp salt in a saucepan over medium heat until it begins to simmer. Do not let it boil vigorously. Remove from heat and let it cool completely.
5 minMix the mung bean flour, pandan extract, and 750ml of water
Mix the mung bean flour, pandan extract, and 750ml (3 cups) of water in a pot. Stir well until no lumps remain. Cook over medium-low heat, stirring constantly until the mixture becomes thick, translucent, and glossy.
15 minPrepare a large bowl filled
Prepare a large bowl filled with cold water and ice cubes. While the jelly mixture is still hot, press it through a cendol press or a colander with large holes directly into the ice water. The droplets will firm up into 'worms'. Let them sit in the cold water for 10 minutes, then drain.
10 minTo serve, place a generous portion of cendol jelly
To serve, place a generous portion of cendol jelly at the bottom of a glass. Fill the glass with shaved ice. Pour over the coconut milk and top with the palm sugar syrup. Serve immediately.
A little kitchen wisdom
Using mung bean flour (often labeled as Hunkwe flour) provides a more translucent and bouncy texture compared to rice flour. For the best experience, use fresh coconut milk.
