When the summer heat sets in, I crave something refreshingly sweet and cooling. That need led me to discover the delightful world of Ice Cendol, an Indonesian traditional beverage that’s not only a visual treat but also a flavorful journey. Picture this: vibrant green, chewy droplets gliding through rich, creamy coconut milk, kissed by the sweetness of palm sugar. Each sip offers a balance of textures and flavors that instantly transports you to a sun-drenched market in Indonesia, with the scent of pandan and subtle earthiness of the suji leaves enveloping you.
This recipe has become a staple in my kitchen, perfect for gatherings or simply indulging on a warm day. Surprisingly easy to whip up with just a few ingredients, Ice Cendol is a wonderful alternative to unhealthy fast food cravings, giving you the chance to savor homemade goodness. Whether you’re a culinary enthusiast or just looking for a refreshing treat, this recipe brings a taste of tradition right to your home. Let’s dive into creating this gorgeous dessert together!
Why is Ice Cendol so Irresistible?
Unique flavors: This recipe features an exotic blend of pandan and suji, creating a one-of-a-kind taste you won’t forget. Chewy texture: The cendol droplets provide a delightful contrast to the creamy coconut milk. Refreshing treat: Perfect for hot days, this dessert will cool you down in no time. Easy to make: With just a few ingredients, you can whip up this traditional delight effortlessly—perfect for busy evenings! Experience a taste of Indonesia right in your kitchen, offering a sweet escape from fast food.
Ice Cendol Ingredients
For the Cendol Mixture
- Tapioca flour – This gives the cendol its signature chewy texture.
- Rice flour – Aids in creating a smooth consistency for the mixture.
- Water – Essential for dissolving the flours into a pourable batter.
- Salt – Enhances the flavors of the sweet ingredients.
- Suji leaves – Adds a unique, earthy fragrance to the cendol.
- Pandan leaves – Provides a lovely aroma and natural green color.
For the Coconut Sugar Syrup
- Coconut sugar – Sweetens the syrup and pairs beautifully with the cendol.
- Granulated sugar – Balances the flavor, giving an extra touch of sweetness.
- Water – Needed to dissolve the sugars, allowing them to infuse with flavor.
- Salt – Just a pinch helps to round out the sweetness.
- Pandan leaf – Infuses the syrup with deeper, aromatic notes.
For the Coconut Milk
- Coconut milk – Creamy base that brings all the elements together beautifully.
- Water – Lightens the richness of the coconut milk, making it pourable.
- Salt – A small amount enhances the overall flavor.
- Pandan leaf – Extra infusion of aromatic goodness.
For Serving
- Ice cubes – Essential for the refreshing chill that makes Ice Cendol so delightful!
Embrace the essence of this Ice Cendol – Indonesian Traditional Beverage with these carefully selected ingredients, ready to transport you to a tropical paradise with every sip!
How to Make Ice Cendol
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Combine Ingredients: In a mixing bowl, combine 2 tablespoons of tapioca flour, 3 1/2 tablespoons of rice flour, 1 2/3 cup of water, and 1/2 teaspoon of salt. Stir until well blended, forming a smooth mixture.
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Infuse Flavors: Add 10 suji leaves and 2 pandan leaves to the mixture. Allow the flavors to impart their delightful essence into the batter for about 15 minutes, enhancing both aroma and taste.
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Cook Mixture: Pour the mixture into a saucepan and cook over medium heat. Stir continuously until it becomes thick and translucent—around 8-10 minutes. Once done, pour it into molds and let it cool completely.
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Prepare Coconut Sugar Syrup: In a pot, combine 3/4 cup of coconut sugar, 2 tablespoons of granulated sugar, 1/4 cup of water, 1/2 teaspoon of salt, and 1 pandan leaf. Bring this mixture to a boil, stirring until the sugar dissolves completely.
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Make the Coconut Milk: In a separate pot, mix 1/4 + 1/8 cup of coconut milk, 1/3 cup of water, and a pinch of salt. Heat this gently over low heat, stirring occasionally to blend the flavors while keeping it creamy.
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Serve: Once the cendol is set, cut it into small pieces. Place the cendol in a glass filled with ice cubes, pour the coconut milk over it, and drizzle with the coconut sugar syrup.
Optional: Garnish with a sprig of fresh pandan leaf for an aromatic touch.
Exact quantities are listed in the recipe card below.
Ice Cendol Variations
Customize your Ice Cendol and elevate this delightful treat with some fun twists, making it uniquely yours!
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Vegan: Swap regular coconut milk with homemade cashew milk for a creamy, dairy-free delight.
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Sweetness Level: Adjust the sweetness of your coconut sugar syrup by using less sugar for a lighter flavor.
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Flavored Coconut Milk: Add a few drops of vanilla extract or a pinch of cinnamon to the coconut milk for a flavor boost.
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Fruit Toppings: Top your Ice Cendol with fresh fruits like sliced mango or berries for added color and nutrients. The burst of freshness will harmonize beautifully with the dessert.
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Nutty Crunch: Sprinkle toasted coconut flakes or crushed peanuts on top for an enticing crispy texture that contrasts delightfully with the creamy components.
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Cool Mint: For an aromatic twist, add fresh mint leaves to the coconut milk. Their cooling effect pairs perfectly with the sweetness and richness of the treat.
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Spicy Kick: Introduce a hint of spice by adding a dash of cardamom or a pinch of chili flakes to the sugar syrup. This will create an unexpected layer of flavor that wakes up your taste buds.
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Colorful Cendol: Experiment with using natural food coloring to create vibrant variations of the cendol drops. Playful colors make it fun and exciting, especially for gatherings.
Enjoy these delightful adaptations as you make this Ice Cendol your very own!
What to Serve with Ice Cendol?
Ice Cendol is a delightful dessert, and pairing it with the right accompaniments can elevate your experience.
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Crunchy Spring Rolls: These crispy bites add a satisfying crunch that contrasts beautifully with the soft and chewy cendol. Fresh vegetables or shrimp inside bring a vibrant touch!
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Fruity Mango Salad: This refreshing fruit medley enhances the tropical vibe of Ice Cendol, balancing the dessert’s sweetness with tangy flavors and juicy textures.
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Steamed Pandan Cake: The aromatic pandan pairs perfectly, creating a harmonious flavor profile that enriches your tasting journey without overshadowing the cendol.
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Sweetened Fresh Fruit: Ripe fruits like jackfruit, rambutan, or mango not only add color but also a delightful juiciness that complements Ice Cendol’s creamy richness, making each bite a burst of flavor!
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Vietnamese Drip Coffee: A small cup of this rich coffee can be a wonderful contrast to the sweetness of Ice Cendol, creating a perfect balance between dessert and drink.
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Chilled Coconut Water: For a light and refreshing option, chilled coconut water provides a subtle sweetness and hydrates, enhancing the exotic experience of your meal.
Elevate your Ice Cendol with these delightful pairings for a wonderful culinary journey!
How to Store and Freeze Ice Cendol
Room Temperature: Enjoy freshly made Ice Cendol right away for the best flavor; do not leave it at room temperature for more than 2 hours.
Fridge: If you have leftovers, store the cendol pieces in an airtight container in the fridge for up to 3 days. Keep the coconut sugar syrup and coconut milk separate for freshness.
Freezer: For longer storage, freeze the cendol pieces in an airtight bag or container for up to 1 month. Thaw in the fridge overnight before serving.
Reheating: When ready to serve, allow the cendol to return to room temperature, or gently heat the coconut milk before serving with fresh ice cubes for a delightful experience.
Make Ahead Options
These Ice Cendol – Indonesian Traditional Beverage treats are perfect for meal prep enthusiasts! You can prepare the cendol mixture and infuse it with suji and pandan leaves up to 24 hours in advance, just make sure to refrigerate it to maintain freshness. Additionally, the coconut sugar syrup can also be made ahead and stored in an airtight container for up to 3 days in the fridge. When you’re ready to serve, simply reheat the syrup gently and follow the final steps to cut the chilled cendol into pieces, serve over ice, and pour the coconut milk on top. This way, you’ll enjoy a delightful, refreshing treat with minimal effort!
Expert Tips for Ice Cendol
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Perfect Consistency: Ensure the cendol mixture is stirred continuously while cooking to prevent lumps, achieving that desirable chewy texture.
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Flavor Infusion: Let the suji and pandan leaves steep in your mixture for at least 15 minutes to maximize their aromatic contributions, making your Ice Cendol unforgettable.
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Cooling Time: Allow the cooked cendol to cool completely in molds; this helps it to set firmly and maintain its shape for perfect presentation.
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Syrup Balance: Adjust the sweetness by tasting the coconut sugar syrup as it cooks; adding a bit more water can help balance out the sweetness if needed.
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Serving Chill: Serve Ice Cendol immediately with ice cubes, as this refreshes your dessert and enhances its delightful flavors, making it a perfect summer treat.
Embrace these tips to ensure your homemade Ice Cendol – Indonesian Traditional Beverage is a true delight!
Ice Cendol Recipe FAQs
How do I choose the best pandan and suji leaves?
Opt for fresh pandan leaves that are vibrant green, firm, and fragrant. Avoid any with dark spots or wilting. Suji leaves should also be fresh with a deep green color. You can find these in Asian grocery stores or online.
How should I store leftover Ice Cendol?
Store leftover cendol in an airtight container in the fridge for up to 3 days. It’s best to keep the cendol, coconut sugar syrup, and coconut milk separate to maintain their textures and flavors. Simply reassemble before serving!
Can I freeze Ice Cendol?
Absolutely! To freeze, cut the cendol into small pieces and place them in an airtight bag or container. They can last in the freezer for up to 1 month. When you’re ready to enjoy, let them thaw in the fridge overnight.
What should I do if my cendol mixture doesn’t thicken?
If your cendol mixture doesn’t thicken after cooking for 8-10 minutes, ensure that you’re mixing continuously to prevent lumps. You can add a little more tapioca flour mixed with water to help it along. Keep stirring until it reaches the desired thickness.
Is Ice Cendol safe for everyone?
While Ice Cendol is generally safe, those with specific allergies should check ingredients. The dish contains tapioca and rice; if there’s a gluten allergy, rice flour is typically safe. If serving to pets, avoid giving them coconut sugar syrup and keep the ingredients in mind.
How can I enhance the flavor of my Ice Cendol?
To enhance the flavor, allow the suji and pandan leaves to steep in the batter for at least 15 minutes. This marination helps extract their aromatic qualities. You can also adjust sweetness by tasting the coconut sugar syrup while it cooks, balancing it to your preference!
Ice Cendol – Savor This Refreshing Indonesian Delight
Ingredients
Equipment
Method
- In a mixing bowl, combine tapioca flour, rice flour, water, and salt. Stir until well blended, forming a smooth mixture.
- Add suji leaves and pandan leaves to the mixture. Allow the flavors to infuse for about 15 minutes.
- Pour the mixture into a saucepan and cook over medium heat, stirring continuously until it becomes thick and translucent, about 8-10 minutes. Once done, pour into molds and let cool completely.
- In a pot, combine coconut sugar, granulated sugar, water, salt, and pandan leaf. Bring this mixture to a boil, stirring until the sugar dissolves completely.
- In a separate pot, mix coconut milk, water, and a pinch of salt. Heat gently over low heat, stirring occasionally.
- Once the cendol is set, cut it into small pieces. Place in a glass filled with ice cubes, pour coconut milk over it, and drizzle with coconut sugar syrup.
- Optional: Garnish with a sprig of fresh pandan leaf.