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Cendol (Che Banh Lot) Recipe

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4.3 from 6 reviews

Cendol, also known as Che Banh Lot, is a refreshing Southeast Asian dessert featuring chewy pandan-flavored jelly noodles served in a sweet palm sugar syrup and creamy coconut milk sauce. Perfect for cooling down on a hot day, this recipe combines mung bean and tapioca starch to create the signature cendol texture, enhanced with fragrant pandan and the richness of coconut milk.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Southeast Asian
  • Diet: Vegan

Ingredients

Cendol Jelly

  • ⅔ cup mung bean starch
  • 3 tablespoons tapioca starch
  • 1 tablespoon sugar
  • 3 cups water
  • ½ teaspoon pandan paste or extract

Palm Sugar Syrup

  • 1 cup (8 oz) palm sugar or coconut sugar
  • ¾ cup water
  • Pinch of salt

Coconut Sauce

  • 1 cup coconut milk
  • 3 tablespoons sugar
  • ½ teaspoon tapioca starch

To Serve

  • Crushed ice

Instructions

  1. Prepare the cendol jelly batter: In a small saucepan off the heat, whisk together the 3 cups water, mung bean starch, tapioca starch, sugar, and pandan paste until smooth, ensuring there are no lumps.
  2. Cook the jelly mixture: Place the saucepan over medium-high heat and stir constantly with a whisk. Continue cooking until the batter thickens into a glossy, stretchy consistency, which takes about 8 to 10 minutes.
  3. Form the jelly noodles: Set up a large bowl filled with ice water. Using a potato ricer or a metal colander with large holes, press the hot jelly mixture directly into the ice water to create 1 to 2 inch-long jelly noodles. Repeat in batches until all the batter is used. This process cools and firms up the jelly.
  4. Make the palm sugar syrup: In a small saucepan, bring ¾ cup of water to a boil. Add the palm sugar and a pinch of salt, stirring until the sugar is completely dissolved. Let it simmer gently for 8 to 10 minutes, then remove from heat and allow to cool.
  5. Prepare the coconut sauce: In another saucepan, combine coconut milk, sugar, and tapioca starch. Heat over medium heat, stirring frequently until the mixture just begins to boil. Remove from heat and let it cool slightly to thicken slightly.
  6. Assemble the dessert: In serving bowls or glasses, place a layer of crushed ice, then add a generous portion of the cendol jelly noodles. Drizzle palm sugar syrup over the top and then pour a layer of the warm coconut sauce. Serve immediately for the best refreshing experience.

Notes

  • Use pandan paste or extract to give authentic aroma and green color, but food coloring can be substituted if unavailable.
  • A potato ricer or a metal colander with large holes is essential for forming the cendol jelly noodles.
  • The jelly will quickly set upon hitting the ice water, so work efficiently when pressing the batter.
  • You can adjust the sweetness of the palm sugar syrup and coconut sauce to your preference.
  • For a vegan option, ensure the sugar and palm sugar used are vegan-friendly.
  • Serve immediately after assembling to maintain the ideal texture and temperature.

Find it online: https://cheftinaskitchen.com/cendol-che-banh-lot-recipe/