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Cendol (Singapore Dessert)

Cendol (Singapore Dessert)

Cendol Recipe

Those who go to Singapore will remember this very colorful dessert. A green jelly made of rice flour and a spoonful of sweetened beans are added to the iced coconut milk.


  • 130 grams of rice flour
  • 650 ml of water
  • 2 tablespoons of corn starch
  • pasta pandan to taste
  • 1/2 teaspoon salt
  • ice cubes as needed

Ingredients for sugar sauce:

  • 300 grams of brown sugar
  • 1 pandan leaf knot
  • 200 ml of water

Ingredients for coconut milk:

  • 65 ml of instant coconut milk
  • 250 ml of water
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 pandan leaf knot

Ways of making:

Put water, rice flour, sago flour, pandan paste and salt into the pan

Mix well

Cook over low heat, while stirring

Keep stirring until thickened

Put the dough into the plastic triangle, just make a small hole

Prepare a small basin filled with water and ice cubes

Press the dough in plastic until it goes into the ice water, if it’s gone, set it aside

For sugar gravy, add brown sugar, pandan leaves, and water into another pan

Boil the sugar sauce to a boil

Stir so that the sugar dissolves faster

Next, prepare the ingredients for the coconut milk sauce

Mix all ingredients for the coconut milk sauce and stir, then bring to a boil

Prepare a serving glass

Add the cendol, coconut milk and sugar sauce

Cendol rice flour is practically ready to serve

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