Cendol

Ingredients

• 100 g Pandan jelly noodles
• 300 ml Coconut milk
• 100 g Palm sugar
• 100 ml Water
• 1/4 TL Salt
• 2-3 Pandan leaves (optional)
• 400 g Crushed ice
• 50 g Red beans (optional)

Instructions

1. Cook the pandan jelly noodles according to package instructions. Afterward, rinse them under cold water and set aside.
2. For the palm sugar syrup, heat the palm sugar and water in a small saucepan over medium heat until the sugar is fully dissolved. Optionally, add pandan leaves to enhance the flavor. Let the syrup cool down afterward.
3. Stir the coconut milk with a pinch of salt. Optionally, you can gently heat the coconut milk and add pandan leaves to infuse their aroma. Then, let it cool.
4. Prepare four serving glasses. First, add a layer of crushed ice to each glass.
5. Next, layer the cooked pandan jelly noodles and optionally the cooked red beans over the ice.
6. Then, pour the salted coconut milk evenly over the noodles and ice.
7. Finally, drizzle the palm sugar syrup generously over everything. Serve immediately and enjoy.

Nutrition