For those who crave something refreshingly sweet and uniquely textured, this Southeast Asian treat hits all the right notes. Cool, chewy green jelly meets creamy coconut milk and fragrant palm sugar syrup, creating a perfect balance of flavours and temperatures—a tropical delight that’s as satisfying as it is vibrant.
Pandan bush
Ingredients:
For Cendol Jelly
100 gm rice flour
25 gm moong bean flour
4-5 Pandan leaves
500 ml water
Salt a pinch
Ice cubes
Coconut Milk
400 ml coconut milk
100 ml water
1Pandan leaf
Palm Sugar Syrup
200 gm palm sugar
100 ml water
1 Pandan leaf
Method:
In 100 ml of water, add pandan leaf pieces and boil and make an extract by crushing the leaves in water and straining it.
In a saucepan, mix rice flour, moong bean flour, water, pandan paste and salt.
Cook over medium heat, stirring continuously until the mixture thickens into a sticky translucent green dough.
Prepare a large bowl of iced water by adding ice cubes to chill.
Spoon the hot cendol dough into a potato shredder or a dough press and press it into the ice water to form short jelly strands.
Let the cendol cool and set in the ice water for 10-15 minutes.
In a pot, combine coconut milk, salt and pandan leaf.
Heat gently (do not boil) until warm and fragrant. Let cool.
In a small pot, combine palm sugar, water and pandan leaf.
Simmer until the sugar dissolves and the mixture thickens slightly.
Strain and cool.
Assembly
In a serving glass, layer some cendol jelly. Add 2-3 tablespoons of palm sugar syrup, and pour in the coconut milk. Top with shaved ice, sweet red beans and ripe jackfruit pieces.
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