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How to Make Iced Coconut Cream with Jellies (Es Cendol) Recipe

Iced Coconut Cream with Jellies (Es Cendol) Recipe

Iced Coconut Cream with Jellies (Es Cendol) Recipe

There is something about the combination of coconut milk and palm sugar (gula jawa) that is just blissful. Iced Coconut Cream with Jellies is an addictive dessert that is often served as a snack or drink between meals. The chewy, slippery strips of green jelly add texture to create a dessert that perfectly complements a spicy meal. Though the green jellies do take some time to prepare, they can be made well in advance and stored in the refrigerator for up to 2 weeks.

Ingredients :

    • 4 cups (1 liter) coconut milk


    • 1 cup (250 ml) water
    • ½ cup (175 g) dark brown sugar or maple sugar (or Indonesian palm sugar)


    • 8 tablespoons tapioca flour
    • 8 tablespoons rice flour
    • 1 cup water (250 ml) (for the flour) + 2½ cups (625 ml) (for boiling)
    • 4 pandanus leaves
    • Pinch of salt
    • Large bowl of ice water
    • 2 cups (500 g) crushed ice


    • A ladle with holes (Cendol strainer)

Method :

    1. In a small pot, bring the coconut milk to a vigorous boil. Remove from the heat and set aside to cool.
    2. Make the Javanese Palm Sugar Syrup by bringing the water to a boil, in another small pot, over high heat. Add the dark brown sugar and whisk until it is thoroughly dissolved. Remove from the heat and set aside to cool.
    3. To make the Green Jellies, mix the tapioca and rice flours together in a medium sized bowl. Pour in 1 cup of water and continue to mix until thoroughly combined.
    4. Bring a small pot of water to a boil over high heat. Drop in the pandanus leaves with the pinch of salt, stirring gently. Allow the pandanus leaves to boil for 5 minutes until the water turns green. If using pre-frozen pandan leaves, now add a few drops of green food coloring and stir until the color distributes evenly. Remove the pandanus leaves.
    5. Lower the heat to medium. Pour the flour mixture into the boiling water. Using a whisk, quickly and continuously stir the mixture. It should begin to thicken immediately. Continue to whisk for about 4 to 6 minutes as the flour mixture cooks and thickens a little more. The color should turn from a powdery green to a more translucent green.
    6. Remove the pot from the heat and set on a heat-safe plate or towel near the large bowl of ice water. Spoon a large dollop of the green jelly mixture into the cendol strainer and gently push it through with another spoon, allowing the long droplets to fall into the ice water. Repeat this step until all the green jelly mixture has been used. Make sure to gently stir the ice water every now and then so none of the droplets stick together.
    7. Divide the Javanese Palm Sugar Syrup evenly between 4 serving glasses. Using the cendol strainer (or a ladle with holes), drain the Green Jellies and divide equally into the serving glasses on top of the syrup.
    8. Add the crushed ice into each glass and top with the coconut milk. Serve immediately with long handled dessert spoons.


See also Singapore Cooking “Lontong Sayur Lemak Recipe – Vegetables in Coconut Milk with Compressed Rice Recipe”