Cendol Dawet (Bandung Pandan Jelly in Coconut with Palm Sugar) 🍧

Name: Cendol Dawet (Bandung Pandan Jelly in Coconut with Palm Sugar)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2-4 servings
Cuisine: Cuisine indonésienne
Ingredients: Jelly: 100 g rice flour, 30 g mung-bean (hunkwe) flour, 50 g caster sugar, 500 ml water; 1 large handful pandan leaves blended with 200 ml water, strained (or 1 tbsp matcha as color fallback); A pinch of salt, 1 tbsp lime juice; Coconut layer: 400 ml thick coconut milk, 1/2 tsp salt, 2 pandan knots; Syrup: 150 g gula melaka/palm sugar (or dark brown sugar), 100 ml water, 1 pandan knot; To serve: lots of shaved or cube ice; optional red kidney syrup and canned sweet corn

One glass, three layers: emerald cendol — pandan-strained rice-flour jelly noodles cut with a scissor-shaped sieve — sunk in cold coconut milk, then drowned in gula melaka syrup the color of mahogany, and finished with a heap of shaved ice. Sundanese street stalls in Bandung call the unsweetened cousin 'es dawet' and serve it in plastic bags tied with a rubber band. The perfect cendol jelly is springy, barely sweet on its own, and green from real pandan juice rather than food coloring; the palm syrup should taste faintly smoky, like burnt caramel's kinder relative. Eat it fast, before the ice melts the balance.

West Java Cuisine indonésienne ⏱ 45 min Facile

Méthode

1

Whisk rice flour, bean flour, sugar, salt and pandan juice with the water in a pan until smooth, no lumps.
2

Cook over medium heat stirring constantly 6-8 min until it turns glossy, thick and pullaway-from-the-pan; add lime juice, stir 30 s more.
3

Set a cendol mold (or colander with round holes) over a bowl of ice water. Press/spoon the hot jelly through; it drops as little green tadpoles. Chill 20 min.
4

Simmer syrup ingredients 8-10 min until slightly coating; cool. Gentle-microwave coconut milk with pandan knots and salt — warm, not boiled — then cool.
5

Build each glass: a ladle of cendol jelly, 2-3 tbsp syrup, ice to the brim, pour coconut milk over the top. Do not stir; photograph the layers, then stir and drink.

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Cendol Dawet (Bandung Pandan Jelly in Coconut with Palm Sugar) 🍧

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