Monday, June 08, 2009


Cendol, a Malaysian Sweet Dessert, is a very interesting concoction. The dessert's basic ingredients consist of shaved ice, coconut cream, green noodles, and gula melaka/palm sugar. Sweetened red beans and Glutinous rice are optional additions. I liked watching how a big block of ice, held with a towel and shaved on a wooden stand with a blade which looked like the mandoline but a motorized device took over and it was not so fun watching anymore but, you get your bowl of cendol very much faster though.


1 cup rice flour
2 tbsp mung bean starch
1/3 cup tapioca/cornstarch/potato flour
525 ml water
1 tsp kan sui
1 tsp pandan paste
1/4 tsp salt
Brown sugar syrup:
1/2 lb gula melaka/gula jawa,
1/4 cup sugar,
2 tbsp corn syrup,
boil together with 1/2 cup water until it dissolves.
Strain and set aside.
500 ml coconut cream
1/2 tsp salt
boil and set aside to cool.
How to make Cendol:

Mix rice flour, tapioca/cornstarch/potato starch and kan sui, then mix it with some of the water.
Microwave the rest of the water, green pandan paste and salt for 2 mins.

Put the flour mixtures into the boiled water. Stir well and cook in the microwave, 1 minute at a time, until it is cooked and thickened.
Fill the potato riser with the hot mixture and squeeze the cendol out onto a bowl of iced water. Shake Riser so that cendol will drop and make shorter strands.

Cendol will be solid in the iced water, drain and mix cendol with the cooled coconut milk.
How to serve:
Shave ice on to a bowl or tall glass, then scoop cendol coconut milk mixture and brown sugar syrup on top of shaved ice.



Pete said...

Good chendol recipe. Very hot wheather nowadays in Malaysia, good to enjoy a bowl of cool chendol!

Anonymous said...

Dearest Lily,
I LOVE chendol. The best ever is made by a lady selling it with curry puffs on the roadside between KL and Port Dickson. The coconut milk she uses is so fresh. It does not taste the same with santan or from a tin.

To me there is no better breakfast than a bag of curry puffs with a glass of chendol.

Churros lady.

Anonymous said...

What is kansui?

btw,I love yr blog!


lilyng said...


kan sui is in cantonese for 'potassium carbonate & sodium bi-carbonate solution'/lye water/alkali water

Seng said...

Thank you Lily for sharing your knowledge & love for cooking on your blog. I have learned lots from it and have used it as my cooking encyclopedia. Thank you again.
In regards to the chendol, when should I add the kansui?

Anonymous said...

Hello Auntie Lily,

Just wondering whether tapioca flour or cornstarch would be better. Do you have a preference?

Is there an alternative for the corn syrup? Can't seem to find it at the supermarkets in my Perth suburb.



lilyng said...


cornstarch is more stable than tapioca starch. i use both of them alot depending on what i am cooking.

to me golden syrup is the nearest i can think of to sub corn syrup.

Extreme Power said...

Yes Nice. And nice pictures too. Go Taiping and shoot some nice ones.

Anonymous said...

Hi Lily

What is mung bean starch, is it like cornflour and tapioca flour. What can I sub mung bean starch with. Do they sell mung bean in the states.

Can I sub kan sui with kapur.

I would like to thank you first for taking time to reply my question.


lilyng said...


yes, mung bean starch is available in the asian stores here in the states. here is the link for online purchase and a picture of the brand i like

i think diluted kapur can be sub for kan sui.

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