Step 1 of 6
Cendol
Blend the pandan leaves with 250 ml of the water until very fine, then strain through a fine sieve or muslin, squeezing hard. Top the green juice up with the rest of the water to 400 ml.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Cendol take?
1 hr 20 min all in — 30 min prep, 20 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Blender, Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 pinch.
What can I use instead?
Fresh pandan leaves → Frozen pandan leaves, or water with a few drops of pandan extract. Frozen leaves are almost as good. Extract gives the colour and some of the scent, rarely all of it. Gula melaka → Dark muscovado melted with a little water. Less smoky and more molasses, but dark and rich enough to carry it.
Any tips from this recipe?
Salt in the coconut milk is not optional. Without it the sweetness goes flat. Cendol strands keep two days in cold water in the fridge. The syrup keeps for weeks.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.