Cendol (Pandan Starch Jelly Dessert)

A chilled, refreshing layered Southeast Asian iced dessert consisting of pandan starch jellies, coconut milk and beans.

Course Dessert

Cuisine Asian, Malaysian

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 105kcal

70 g pandan leaves if you can't find fresh or frozen pandan leaves, you can omit and use pandan extract instead
400 ml water
50 g cornstarch
10 g mung bean starch rice starch may be substituted
10 g wheat starch can omit if you can't find it
30 g granulated cane sugar
¼ teaspoon green pandan extract
¼ teaspoon lye water optional

Prepare an ice bath by placing ice into a large bowl filled with water.
Blend together the pandan leaves with the water. Strain the pulp from the pandan leaves and add the liquid to a sauce pan.
Add in the cornstarch, mung bean starch, wheat starch, sugar, pandan extract and lye water (if using). Turn on the heat to high, and stir the mixture with a spatula.
Once the mixture starts to thicken, reduce the heat to low and continue to cook until it becomes a translucent paste. Cook for another 2 more minutes.
Remove from heat and carefully transfer the paste to a potato ricer -- working in batches, squeeze the paste through the ricer over top of the ice bath, ensuring the "cendol noodles" are submerged in the ice water.
Leave the cendol in the ice water for 15 minutes.
Drain the cendol and set aside in the refrigerator until ready to assemble.

In a small saucepan, combine the palm sugar and water and heat until thickened, about 5 minutes.
Transfer to a clean jar and let cool.

In a large, tall glass, layer cendol, azuki red beans, yellow mung beans, crushed ice, and drizzle with coconut milk and sugar syrup. Serve immediately.