Chilled Cendol Bowl
Malaysian iced dessert bowl with silky pandan noodles, sweet palm sugar syrup, and creamy coconut milk. Ready in 15 minutes—no cooking required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 2g
Ingredients
- 150 g pandan cendol noodles (frozen or fresh)
- 80 g palm sugar (gula melaka), divided
- 300 ml water, divided
- 240 ml coconut milk (canned, full-fat)
- ½ tsp pandan extract or essence
- ¼ tsp salt
- 2 cups ice cubes
Instructions
- 1
Make the palm sugar syrup: stir palm sugar with 150 ml water until sugar dissolves completely, ~2 minutes. Let cool to room temperature.
- 2
If using frozen cendol, thaw under cold running water until noodles separate easily. Drain well.
- 3
Warm coconut milk gently with 150 ml water and salt until steaming (don't boil). Stir in pandan extract. Let cool slightly, then chill.
- 4
Divide cendol between two bowls. Pour cooled palm syrup over the noodles.
- 5
Add a handful of ice to each bowl, then pour the pandan coconut milk on top.
- 6
Stir gently before serving. The syrup and coconut milk will swirl together as you eat.
Tools you’ll need
- medium saucepan
- spoon for stirring
- two serving bowls
- colander (optional, for draining cendol)
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