15-Min Cendol (Iced Pandan Noodles)
Silky pandan-coconut broth poured over chewy green rice noodles, palm sugar syrup, and crushed ice. A vibrant Malaysian summer dessert that tastes restaurant-quality but comes together in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 1g
Ingredients
- 1 can (13.5 oz) unsweetened coconut milk
- 1 tbsp pandan paste (or extract)
- ½ cup palm sugar (gula melaka), packed
- 2 cups water, divided
- ½ lb cendol (green rice noodles), fresh or frozen
- ¼ tsp salt
- 2 cups ice cubes
Instructions
- 1
Combine coconut milk, 1 cup water, pandan paste, and salt in a pot. Stir over medium-low heat until steaming and fragrant, about 4 minutes. Do not boil. Remove from heat and chill.
- 2
In a small saucepan, combine palm sugar with 1 cup water. Stir over medium heat until sugar dissolves and syrup is amber, about 5 minutes. Pour into a bowl and cool for 2 minutes.
- 3
Bring a pot of water to boil. Add cendol and stir gently until they float and are tender, 2–3 minutes. Drain and rinse under cold water.
- 4
Divide cendol between two serving bowls. Top each with half the crushed ice.
- 5
Pour half the coconut broth into each bowl, then drizzle 2–3 tbsp palm syrup on top. Stir gently and serve immediately.
Tools you’ll need
- medium pot
- small saucepan
- wooden spoon
- colander or fine-mesh strainer
- two serving bowls
- measuring cups and spoons
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