Ice Cendol, also known as Chendol or Es Cendol, is a popular traditional dessert in Southeast Asia, especially in Malaysia, Indonesia, and Singapore. It is a refreshing and sweet treat that is perfect for hot weather. Made with a combination of ingredients such as pandan jelly, sweetened coconut milk, shaved ice, and palm sugar syrup, Ice Cendol offers a unique blend of flavors and textures.
To make Ice Cendol, you will need the following ingredients:
- Pandan jelly strands
- Sweetened red beans (optional)
- Coconut milk
- Shaved ice
- Palm sugar syrup
Start by cooking the pandan jelly strands until they become soft and translucent. Then, drain them and set them aside to cool. If you want to add sweetened red beans to your Ice Cendol, you can cook them separately.
Next, prepare the palm sugar syrup by dissolving palm sugar in hot water. Let the syrup cool before using it. Once all the components are ready, you can assemble your Ice Cendol. In a bowl or glass, layer the pandan jelly strands, sweetened red beans (if desired), shaved ice, and coconut milk. Finally, drizzle the palm sugar syrup over the top of your creation.
What is Ice Cendol?
This sweet dessert is made with a combination of ingredients including pandan jelly noodles, coconut milk, palm sugar syrup, shaved ice, and sometimes additional toppings like red beans or corn. The pandan jelly noodles give the dessert its distinctive texture, being soft and chewy.
To make Ice Cendol, the pandan jelly noodles are typically made from rice flour mixed with pandan juice, giving them a vibrant green color and a hint of pandan fragrance. The noodles are then boiled and chilled before being added to the dessert. The coconut milk is often mixed with palm sugar syrup to create a creamy and sweet base for the dessert. Lastly, the shaved ice is added on top to create a refreshing and cooling effect.
This dessert is commonly enjoyed as a snack or dessert, perfect for quenching your thirst and satisfying your sweet tooth on a hot day. The combination of flavors and textures in Ice Cendol makes it a delightful treat that is loved by many in Southeast Asia.
The history and origin of Ice Cendol
The exact history of Ice Cendol is unclear, but it is believed to have been influenced by Indian and Arab traders who brought ingredients such as green jelly noodles and coconut milk to the region. Over time, the dessert evolved and became popular among the local populace.
Ice Cendol is typically made with a base of pandan-flavored jelly noodles (cendol) made from rice flour, which gives it its characteristic green color. These noodles are sweetened with palm sugar syrup and served with shaved ice, coconut milk, and sometimes with toppings such as red beans or sweet corn. The combination of the cold, refreshing ice, the creamy coconut milk, and the sweet flavors of palm sugar and cendol noodles make it a beloved treat in the tropical climate of Southeast Asia.
Ingredients for Ice Cendol
- Gula Melaka: This is a type of palm sugar that gives the cendol its sweet and caramel-like flavor. It is an essential ingredient in the syrup used to sweeten the dessert.
- Pandan Leaves: These leaves are used to make a pandan-infused coconut milk that is poured over the cendol. The pandan leaves add a fragrant and aromatic taste to the dessert.
- Cendol Strands: These are thin green jelly-like strands made from rice flour and pandan juice. The cendol strands give the dessert its distinctive texture and green color.
- Coconut Milk: Coconut milk is an important component of the cendol as it adds richness and creaminess to the dessert. It is usually mixed with pandan juice to create a pandan-infused coconut milk.
- Red Beans: Red beans are often added to the cendol as a topping. They provide a contrasting texture and a slightly sweet and nutty flavor.
- Creamed Corn: Creamed corn is sometimes added to the cendol as an additional topping. It adds a hint of sweetness and a creamy texture to the dessert.
- Shaved Ice: Lastly, the cendol is traditionally served with shaved ice to make it refreshing and cool. The shaved ice helps to balance the sweetness of the ingredients and gives the dessert a pleasant chill.
In summary, the key ingredients for making Ice Cendol include gula Melaka, pandan leaves, cendol strands, coconut milk, red beans, creamed corn, and shaved ice. These ingredients work together to create a delicious and unique dessert with a combination of flavors and textures that is sure to satisfy your sweet tooth.
The Essential Ingredients for Making Ice Cendol
Cendol is the main ingredient in this dessert. It is a green-colored noodle made from rice flour, pandan juice, and water. Cendol noodles give the dessert its distinctive texture and appearance. You can easily find cendol noodles in Asian grocery stores or make them from scratch using a cendol mold.
2. Coconut Milk
Coconut milk is another crucial ingredient in Ice Cendol. It adds a rich and creamy flavor to the dessert. Make sure to use fresh coconut milk for the best taste. You can extract coconut milk from grated coconuts or buy canned coconut milk from the store.
3. Sweetened Palm Sugar Syrup
To sweeten the Ice Cendol, you will need sweetened palm sugar syrup. This syrup is made by dissolving palm sugar in water and simmering it until it thickens. The sweetened palm sugar syrup adds a caramel-like flavor to the dessert, balancing the sweetness of the coconut milk.
4. Crushed Ice
Ice Cendol is a cold dessert, so crushed ice is a must. The crushed ice gives the dessert a refreshing and cooling effect. You can use an ice crusher or blend ice cubes in a blender until they become small and chunky.
5. Optional Ingredients
While the above ingredients are essential, you can also add optional ingredients to enhance the flavor and presentation of your Ice Cendol. Some popular options include red beans, grass jelly, sweet corn, and diced jackfruit. These additional ingredients add texture and color to the dessert, making it even more visually appealing.
How to make Ice Cendol
To make the pandan-flavored rice flour jelly, start by mixing 1 cup of rice flour with 1/2 teaspoon of pandan essence and enough water to form a smooth batter. Pour the batter into a fine-mesh sieve and press it through into a pot of boiling water. Cook the jelly for about 5 minutes until it becomes translucent. Once cooked, drain the jelly, rinse it in cold water, and cut it into small pieces.
In a separate pot, mix 1/2 cup of palm sugar with 1 cup of water and heat it until the sugar dissolves to make the palm sugar syrup. Let the syrup cool before using it in the Ice Cendol.
Now it’s time to assemble the Ice Cendol. Fill a glass or bowl with shaved ice. Add the pandan-flavored rice flour jelly on top of the shaved ice. Pour a generous amount of coconut milk over the jelly. Finally, drizzle the palm sugar syrup over the coconut milk. You can also add additional toppings like red beans or diced jackfruit if desired.
- 1 cup of rice flour
- 1/2 teaspoon of pandan essence
- 1/2 cup of palm sugar
- 1 cup of water
- Shaved ice
- Coconut milk
- Toppings (optional)
- Mix rice flour and pandan essence with water to form a smooth batter.
- Boil water in a pot and pour the batter through a sieve into the boiling water.
- Cook the jelly for about 5 minutes until translucent, then drain and cut into small pieces.
- In a separate pot, dissolve palm sugar in water to make the syrup.
- Let the syrup cool.
- Assemble the Ice Cendol by layering shaved ice, jelly, coconut milk, and palm sugar syrup.
- Add additional toppings if desired.
Enjoy the refreshing and creamy taste of Ice Cendol! It’s the perfect dessert for a hot day or any time you’re craving something sweet and different.