malaysiandessertveganpandancoconuticedbeginner

Cendol

Name: Cendol
Prep time: 7 min
Cook time: 5 min
Total time: 12 min
Yield: 2
Cuisine: Malaysian
Ingredients: 120 g ready-made pandan cendol jelly; 80 g cooked sweetened red beans; 60 g ripe jackfruit, thinly sliced; 200 ml thick coconut milk; 1 pinch fine salt; 70 g gula melaka, chopped; 40 ml water; 300 g shaved ice

Cendol is a cooling, fragrant dessert of soft green pandan jelly, creamy coconut milk, and deep caramel-like gula melaka syrup over fluffy shaved ice. Red beans and sweet jackfruit add richness and texture, making each spoonful refreshing, silky, and pleasantly chewy.

12 min

2 servings

405 kcal

Malaysian

Ingredients

Pandan jelly and toppings

120 gready-made pandan cendol jelly
80 gcooked sweetened red beans
60 gripe jackfruit, thinly sliced

Coconut layer

200 mlthick coconut milk
1 pinchfine salt

Gula Melaka syrup

70 ggula melaka, chopped
40 mlwater

To assemble

300 gshaved ice

Instructions

1
Combine the chopped gula melaka and water in a small saucepan. Heat over medium-low for 2-3 minutes, stirring, until the sugar fully dissolves into a smooth syrup. Do not boil hard; a gentle simmer keeps the syrup glossy. Remove from the heat.
2
Stir the pinch of salt into the coconut milk. Taste it; it should be lightly seasoned rather than salty, which helps balance the sweet syrup.
3
Divide the ready-made pandan cendol jelly, sweetened red beans, and sliced jackfruit between 2 chilled serving bowls or tall glasses.
4
Top each portion with shaved ice, packing it gently so it sits high without becoming too dense.
5
Pour the salted coconut milk evenly over the ice, then drizzle generously with the warm or room-temperature gula melaka syrup. Serve immediately with a spoon and straw, mixing lightly as you eat so the syrup, coconut milk, and melting ice combine.

Nutrition per serving

405 kcal

Calories

Protein

61g

Carbs

18g

Fat

Fiber

Notes

•Using ready-made cendol jelly makes this beginner-friendly and keeps the total time within 15 minutes.
•If you cannot get shaved ice, pulse ice cubes in a strong blender until finely crushed and snowy.
•For the best texture, chill the serving bowls or glasses for a few minutes before assembling.
•Adjust the sweetness by holding back a little syrup and serving extra on the side.

Background

Cendol is a beloved Southeast Asian iced dessert widely enjoyed in Malaysia, with close regional relatives in Indonesia, Singapore, and southern Thailand. In Malaysia it is especially associated with street stalls and hawker culture, where green pandan jelly, coconut milk, and palm sugar create its signature flavour and appearance.

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