Cendol
Global • veg
How to Make Cendol (Traditional & Healthy Version)
Cendol is a beloved Malaysian dessert and snack, celebrated for its refreshing taste and vibrant green pandan jelly noodles. Originating from the multicultural heart of Malaysia, Cendol is a staple at roadside stalls and pasar malam (night markets) across the country. The dish’s key elements—fragrant santan (coconut milk), gula Melaka (palm sugar syrup), and chewy cendol noodles—are all native to Malaysia’s tropical climate and rich culinary heritage. Cendol offers a delightful balance of flavors and textures, combining the creamy richness of coconut with the deep caramel notes of palm sugar, and the pleasing bite of green pandan-infused jelly. Traditionally served chilled over shaved ice, Cendol is the perfect antidote to Malaysia’s hot and humid weather. Its popularity cuts across cultural lines, enjoyed by Malays, Chinese, and Indian communities alike, making it a true representation of Malaysia’s diverse food scene. Choosing a healthy version ensures you get all the authentic flavors with less guilt, making Cendol a smart, satisfying treat for those watching their calorie intake.
Ingredients(for 1 bowl (about 200ml per serving))
- 6 leaves Pandan leaves (Daun pandan, blended for extract)
- 1/2 cup Rice flour (Tepung beras)
- 2 tbsp Mung bean flour (Tepung kacang hijau)
- 2 cups Water
- 1 cup Santan (coconut milk) (Fresh, low-fat if preferred)
- 1/2 cup Gula Melaka (palm sugar) (Finely chopped)
- 1/4 tsp Salt
- 2 cups Shaved ice (Freshly shaved)
- 1/4 cup Red beans (Boiled, optional topping) - optional
- 1 tbsp Low-calorie sweetener (Optional, for health-conscious version) - optional
Instructions
- 1
Prepare pandan extract by blending pandan leaves with 1/2 cup water. Strain to obtain bright green juice.
5 minutes
Use fresh pandan leaves for maximum aroma.
- 2
Combine rice flour, mung bean flour, pandan extract, and remaining water in a pot. Cook over medium heat, stirring until mixture thickens and becomes glossy.
10 minutes
Stir constantly to avoid lumps and ensure smooth cendol noodles.
- 3
Transfer thickened mixture to a cendol press or colander over ice water. Press to form short, noodle-like strands.
5 minutes
Rapid cooling helps set the cendol noodles.
- 4
Make gula Melaka syrup by simmering palm sugar with 1/2 cup water and a pinch of salt until dissolved and slightly thickened.
5 minutes
For less sugar, add low-calorie sweetener after syrup cools.
Why This Dish is Healthy
This healthy Cendol recipe is lower in sugar and saturated fat compared to traditional versions, thanks to the use of low-fat santan and optional low-calorie sweeteners. It includes fiber-rich ingredients like mung bean flour and red beans, which support digestive health and provide sustained energy. The use of natural pandan extract adds flavor without artificial additives, making it a wholesome choice for those tracking calories or pursuing a balanced diet.
Cendol, when prepared with low-fat santan and reduced palm sugar, offers a healthier dessert option rich in dietary fiber from mung bean flour and protein from red beans. Pandan leaves provide antioxidants, while coconut milk supplies medium-chain triglycerides (MCTs) that support energy. The dish is naturally gluten-free and can be vegan-adapted, making it suitable for various diet plans. By controlling sugar levels, Cendol can be enjoyed without excessive calories, making it a guilt-free treat for snack lovers.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for the most authentic aroma and color.
- 💡Tip 2: Chill santan and syrup before assembly for a truly refreshing dessert.
- 💡Tip 3: Make cendol noodles ahead and store in ice water to keep them chewy and fresh.
Storage & Serving
Store assembled Cendol in the refrigerator for up to 24 hours. Keep components (cendol noodles, santan, syrup) separate for best texture. Consume chilled within a day.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 38.0 g |
| Total Fat | 3.0 g |
