Name: Cendol
Yield: 4
Cuisine: Malaysia
Ingredients: 1 cup rice flour or mung bean flour; 2 cups water; 6 pandan leaves, blended with water and strained; Green food coloring (optional); 1 cup palm sugar (gula melaka); 1/2 cup water for syrup; 1 can (13 oz) coconut milk; Pinch of salt; Shaved or crushed ice; Cooked red beans (optional)

Where it comes from

Cendol is enjoyed across Southeast Asia, including Malaysia, Indonesia, and Singapore, often sold by street vendors on hot days. The green noodles are colored and scented with pandan.

Explore the cuisine of Malaysia, Indonesia.

Recipe

Make Cendol at home

Serves 4Time 45 minutes

Ingredients

1 cup rice flour or mung bean flour
2 cups water
6 pandan leaves, blended with water and strained
Green food coloring (optional)
1 cup palm sugar (gula melaka)
1/2 cup water for syrup
1 can (13 oz) coconut milk
Pinch of salt
Shaved or crushed ice
Cooked red beans (optional)

How it's made

Whisk flour with pandan juice and water in a pot and cook over low heat, stirring, until it forms a thick paste.
Press the hot paste through a colander or ricer into a bowl of ice water to form short noodles.
Simmer palm sugar with 1/2 cup water until syrupy and strain.
Warm the coconut milk with a pinch of salt and chill.
Fill bowls with ice, add cendol noodles and red beans.
Pour coconut milk and palm sugar syrup over the top and serve immediately.