Es Cendol

Ingredients

• 150 g cendol noodles (frozen or fresh green rice-flour strands)
• 100 g palm sugar (gula melaka), packed
• 400 ml water, divided
• 200 ml coconut milk (full-fat, canned)
• ¼ tsp salt
• 2 cups ice cubes

Instructions

1. 1

   Place 200 ml water in a small saucepan over medium-high heat until it reaches a gentle boil, about 2 minutes — you will see large bubbles breaking the surface continuously.

2. 2

   Add the 100 g palm sugar to the boiling water and stir with a spoon until the sugar dissolves completely and the liquid turns dark amber, about 1 minute.

3. 3

   Remove the syrup from heat and let it cool to room temperature in the pan, about 3 minutes, stirring occasionally so it cools evenly.

4. 4

   Pour the 200 ml coconut milk into a small bowl and stir in the 0.25 tsp salt until combined — the mixture should taste lightly salty.

5. 5

   If using frozen cendol, place it in a fine-mesh strainer and rinse under cool running water for 30 seconds until the noodles separate and any ice coating dissolves.

6. 6

   If using fresh cendol, skip the rinsing step and proceed directly to assembly.

7. 7

   Divide the drained cendol noodles evenly between two tall glasses, placing them in the bottom of each glass in a single layer.

8. 8

   Pour half of the cooled palm sugar syrup (about 100 ml) into each glass over the cendol, allowing it to settle to the bottom and coat the noodles.

9. 9

   Add 1 cup of ice cubes to each glass, filling it about three-quarters full.

10. 10

    Pour half of the salted coconut milk (about 100 ml) into each glass over the ice, pouring slowly so it floats slightly on top.

11. 11

    Stir each drink from top to bottom with a tall spoon two or three times to mix the layers slightly, then serve immediately.

Tools you’ll need

• small saucepan
• wooden spoon or small spoon for stirring
• small bowl
• fine-mesh strainer
• two tall glasses (at least 12 oz each)
• tall spoon for serving

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