Homemade Ice Cendol


After holidaying in Malaysia for around three weeks late last year, and after eating Ice Cendol and Ice Kacang nearly every single day. I wanted to make these green jellies myself.

So my mother found a recipe she wanted to try and it was on this website that I am unable to find now. Luckily, I saved the recipe but I cannot give my thanks to the Indonesian site for their recipe.

It’s actually quite simple but pushing out the dough to make the worms is quite tough if you don’t have a cendol mold. We just used a strainer and it didn’t work out too well and took ages to push it all through the pasta strainer but we just had to use what we had in the kitchen. Might have to go buy the cendol mold when I get the chance to go back to Malaysia because it looks much easier with it.

Here is the recipe:

Green Jellies Ice (Cendol)


For Jellies:
50g mung bean flour (hunkwee)
40g rice flour
10g tapioca flour
1/2 tsp salt
3 tbs sugar
625ml pandan / screw-pine leaves water (by blending 100 gr chopped pandan / screwpine leaves with 650 ml water)
Half basin iced water
Cendol mold

For the coconut milk:
1000 ml coconut milk
1/4 tsp salt
3 pandan leaves

For the palm sugar syrup:
250g palm sugar (or coconut sugar)
250ml water
3 pandan leaves

For jellies:
1. Bring 425 ml of the pandan leaves water to boil.

2. Meanwhile, mix mung bean flour, rice flour, tapioca flour, salt, sugar, and the rest (200 ml) of the pandan leaves water in a bowl.

3. Pour the mixture into the boiling pandan leaves water. Keep stirring until the mixture co-mixtures with the pandan water. Turn the heat off when the liquid thickens and forms a transparent colour.

4. Prepare a basin filled with iced water (1/2 basin). Put the mold on top of the basin. It is easier when the diameter of the basin is more or less the same with of the basin’s.

5. Pour the jellies liquid in the mold, press it. The liquid soon becomes jellies when it gets into the iced water. Continue pressing until no liquid is left.

6. Set aside. Let it for some time to give a sufficient firmness. When it is firm enough, drain it.

For coconut milk:
1. Meanwhile, bring the coconut milk, salt and the pandan leaves into boil. Do not leave unattended as over heated coconut milk will be ruined.

2. Immediately turn off the heat once the surface is starting to raise.

For palm sugar syrup:
1. Boil the palm sugar, water, and pandan leaves. Strain if necessary; sometimes they are not well strained in the making.

How to serve:
1. Pour the palm sugar in the bottom (approx. 5 tbs)

2. Add the jellies (approx. 5 tbs)

3. Add the coconut milk

4. Add ice cubes if desired


It was really tasty and you don’t really need shaved ice, ice cubes will do just fine. Homemade cendol is always nicer then those you can buy, they are usually a bit too sweet and too hard and stale. You can even have cendol warm since it’s getting colder and closer to winter.


6 thoughts on “Homemade Ice Cendol

  1. After a long persuasion by my daughter who tasted cendol in Malaysia and liking it, I decided to buy an ice shaver and look for a good recipe. I browsed and I found your recipe and decided to try it. Well, needless to say I was very happy that the cendol turned out so well. I used the potato masher and it was a bit of a mess. Like you I need to find a proper mould. However, it was a success and thank you so much for sharing.


  2. I tried your recipe, but cannot get the QQ spongy texture. It is a little soft. If I use lesser water, it will give me thicker strands but texture is still soft.


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