Cendol: Malaysian Coconut & Pandan Dessert

Ingredients

• 1 cup tapioca flour
• 2 tbsp pandan paste or extract
• ¾ cup water
• ¼ tsp salt
• ¾ cup palm sugar (gula melaka) or brown sugar
• 1 cup water
• 1 can (14 oz) coconut milk
• 4 cups crushed ice

Instructions

1. 1

   Whisk tapioca flour, pandan paste, water, and salt in a medium bowl until smooth and lump-free.

2. 2

   Fill a tall glass with ice water. Place a piping bag fitted with a 2mm round nozzle into the glass.

3. 3

   Bring a large pot of water to a rolling boil. Fill the piping bag with pandan batter.

4. 4

   Squeeze batter directly into boiling water in thin streams—create 3–4 inch strands. They'll sink then float.

5. 5

   Once noodles float, simmer 2 more minutes until firm. Scoop into the ice water bath with a slotted spoon.

6. 6

   Drain noodles on a paper towel when cooled. Transfer to an airtight container and chill until serving.

7. 7

   Combine palm sugar and water in a small saucepan. Bring to a boil, stirring until sugar dissolves.

8. 8

   Simmer 5 minutes until syrup thickens slightly and coats a spoon. Remove from heat and cool completely.

9. 9

   Divide crushed ice among four glasses. Top each with a handful of chilled pandan noodles.

10. 10

    Pour 3 tbsp cooled palm syrup over the noodles, then top with 3 tbsp coconut milk. Stir gently before drinking.

Tools you’ll need

• medium mixing bowl
• whisk
• tall glass
• piping bag with 2mm round nozzle
• large pot
• slotted spoon
• paper towels
• airtight container
• small saucepan
• spoon
• four serving glasses

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