Es Cendol is a classic Indonesian iced drink layered with chewy pandan jelly, creamy coconut milk, palm sugar syrup, and fruit.
The syrup is cooked until glossy, then poured over ice and coconut milk for a cool drink with contrasting textures.
Chill the coconut milk and syrup before assembling so the ice stays firm and the drink remains refreshing.
Serving Suggestions
Layer the jelly, jackfruit, ice, coconut milk, and palm sugar in tall glasses, then stir just before drinking.
Recipe Notes
Store the jelly, syrup, and coconut milk separately for up to two days. Add condensed milk for a richer variation.
Indonesian Es Cendol
A refreshing Indonesian iced drink with pandan jelly, coconut milk, palm sugar syrup, shaved ice, and jackfruit.
Ingredients
Equipment
Method
Make the Syrup:
- Combine the palm sugar, water, and pandan leaves in a saucepan.
- Simmer for 5 minutes until glossy, strain, and chill.
Assemble:
- Divide the cendol jelly and jackfruit among four tall glasses.
- Add ice, pour in the chilled coconut milk, and drizzle with palm sugar syrup.
Serve:
- Add condensed milk if using.
- Serve immediately with long spoons and stir each glass just before drinking.
Nutrition
Notes
- Keep the coconut milk cold until serving.
- Use less syrup for a lighter drink.
