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Es Cendol

  • Easy
  • Low Cost
  • Quick

Serve: 5 Glass

The best cendol is made from rice flour. The taste is uniquely authentic.



  • 1⁄2 glass of suji juice (made from 50 suji leaves and 2 pandan leaves)
  • 2 1⁄2 glasses of water
  • 1⁄2 tsp salt
  • 5 drops of dark green food coloring
  • 2 tsp slake lime juice
  • 1⁄2 glass of rice flour

Coconut Milk

  • Coconut milk sauce
  • 3 glasses of coconut milk made from 1 grated coconut
  • 1⁄2 tsp salt
  • 2 pandan leaves
  • Coconut sugar syrup
  • 1 1⁄4 glass of water
  • 250 gr coconut sugar, sliced
  • 2 pandan leaves

Red Sugar Syrup

  • 1⁄4 tsp salt
  • 3 pieces of jackfruit cut into cubes
  • Shaved ice

The best cendol is made from rice flour. The taste is uniquely authentic.


  1. Cendol: suji water Mix together the water, salt, dark green dye, water whiting, and rice flour, while stirring until blended. Bring to a boil. Cook until burst - bubbling and thick.
  2. Pour into mold cendol. Press on the container that contains water ice and ice cubes until the dough runs out. Allow to harden dough. Remove and drain.
  3. Santan: boiled coconut milk, salt and pandan leaves, stirring until boiling
  4. Red sugar syrup: boiled water, brown sugar and pandan leaves while stirring until boiling.
  5. cendol Serve with coconut milk, syrup, and shaved ice. Reviews
Dapur Rasamasa

This recipe has been tested in Rasamasa's own kitchen


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