Cendol Recipe. Authentic & Easy Cendol At Home (dawet, bánh lọt, ลอดช่อง, chendol)

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My husband used to enjoy Es Cendol during his childhood from street vendors in Magelang, Java, Indonesia, whilst my family used to take us to the infamous James Cendol outside the hindu temple when we used to go to visit my grandparent's hometown in Sitiawan, Malaysia!

Whilst feeling nostalgic for our childhood favourite dessert I tried and tested this recipe from Sum Lee Cooking:    / @sumleecooking  

The result was a luscious, bouncy Cendol that tasted rich of pandan flavour and so authentic.

We shared it with our friends and family and they loved it so much and were so impressed we could make it! Some even asked for seconds!

This recipe also uses Soda Ash (Sodium carbonate) which is not a common household food additive, you will need to prepare in advance from baking soda. Another video from Sum Lee explains it well:    • Baking soda vs Baked soda and How to make ...  

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Ingredients (for six servings):
You will need a Cendol press or something you can push the cendol out of, it can be anything with 2-4mm holes such as a colander, steam tray, or even a piping bag if you can handle the heat!

Cendol:
100g of fresh pandan leaves (double it if you’re using frozen leaves)
900ml of Water
80g or 12 tablespoons of Mung bean starch
20g or 4 tablespoons of Tapioca starch
3/4 teaspoons of Soda Ash (Sodium bicarbonate baked in the oven at 100’c for one hour)
3 tablespoons of Sugar
3 teaspoons of Salt

Gula syrup:
150g of Gula Aren (palm sugar). Could be substituted with Gula Jawa or Melaka if Aren is not available. The difference is that these substitutes are coconut sugar, which does not have the same depth of flavour as gula aren.
150ml water
3 tablespoons of sugar
3 knotted pandan leaves
Pinch of salt

Coconut milk:
400ml Coconut milk (I used Kara canned milk)
150ml water
3 tablespoons of sugar
3 knotted pandan leaves
Pinch of salt

Serve with shaved ice

Toppings:
diced jackfruit
durian
Toppings can be anything you like - Malaysians add red bean and sweet corn, Vietnamese add mungbean, white and brown kidney beans whilst Thai prefer to enjoy it without any additions!

Hope you enjoy it and share it with others!