Name: Ice Cendol Indonesian Traditional: 7 Reasons to Indulge
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Indonesian
Ingredients: 2 tablespoons tapioca flour; 3.5 tablespoons rice flour; 1.67 cups water; 0.5 teaspoon salt; 10 suji leaves; 2 pandan leaves; 0.75 cups coconut sugar; 2 tablespoons granulated sugar; 0.25 cups water; 0.5 teaspoon salt; 1 pandan leaf; 0.25 cups coconut milk; 0.33 cups water; a pinch salt; 1 pandan leaf; as needed ice cubes

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Ice Cendol Indonesian Traditional is a refreshing dessert that embodies the flavors of Indonesia. This delightful treat consists of chewy droplets served in creamy coconut milk and sweet palm sugar syrup. As a traditional Indonesian cendol, it’s a perfect indulgence on hot days. The combination of textures and tastes makes it a unique experience that captures the essence of Southeast Asian desserts, and you’ll find yourself savoring every bite!

Why You’ll Love This Ice Cendol Indonesian Traditional

There are numerous reasons to fall in love with this cendol ice dessert. First, it’s incredibly refreshing, perfect for warm weather. Second, the chewy texture of the cendol droplets offers a satisfying contrast to the smooth coconut milk. Additionally, its sweetness comes from natural ingredients, making it a healthier option than many other desserts. The vibrant green color adds to its charm, and you can customize it with toppings like fresh fruit or nuts. This traditional Indonesian cendol is not just a dessert; it’s a cultural experience that reflects Indonesian heritage. With its simple preparation methods, anyone can learn how to make cendol at home!

Ingredients for Ice Cendol Indonesian Traditional

Gather these items:

2 tablespoons tapioca flour
3.5 tablespoons rice flour
1.67 cups water
0.5 teaspoon salt
10 suji leaves
2 pandan leaves
0.75 cups coconut sugar
2 tablespoons granulated sugar
0.25 cups water
0.5 teaspoon salt
1 pandan leaf
0.25 cups coconut milk
0.33 cups water
a pinch salt
1 pandan leaf
as needed ice cubes

How to Make Ice Cendol Indonesian Traditional Step-by-Step

Step 1: In a mixing bowl, combine tapioca flour, rice flour, water, and salt. Stir until well blended, forming a smooth mixture.
Step 2: Add suji leaves and pandan leaves to the mixture. Allow the flavors to infuse for about 15 minutes.
Step 3: Pour the mixture into a saucepan and cook over medium heat, stirring continuously until it becomes thick and translucent, about 8-10 minutes. Once done, pour into molds and let cool completely.
Step 4: In a pot, combine coconut sugar, granulated sugar, water, salt, and pandan leaf. Bring this mixture to a boil, stirring until the sugar dissolves completely.
Step 5: In a separate pot, mix coconut milk, water, and a pinch of salt. Heat gently over low heat, stirring occasionally.
Step 6: Once the cendol is set, cut it into small pieces. Place in a glass filled with ice cubes, pour coconut milk over it, and drizzle with coconut sugar syrup.
Step 7: Optional: Garnish with a sprig of fresh pandan leaf.

Ice Cendol Indonesian Traditional: 7 Reasons to Indulge - Ice Cendol Indonesian Traditional - main visual representation

Pro Tips for the Best Ice Cendol Indonesian Traditional

Keep these in mind:

Ensure your cendol mixture is smooth before cooking to avoid clumps.
Infuse flavors by letting pandan leaves steep longer if desired.
For a richer taste, use freshly squeezed coconut milk.
Serve immediately after preparation for the best texture.

Best Ways to Serve Ice Cendol Indonesian Traditional

Here are some ideas:

Serve chilled in a tall glass, topped with a drizzle of coconut sugar syrup.
Garnish with fresh fruits like mango or jackfruit for added flavor.
Pair with traditional Indonesian snacks for a delightful dessert experience.

Ice Cendol Indonesian Traditional: 7 Reasons to Indulge - Ice Cendol Indonesian Traditional - additional detail

How to Store and Reheat Ice Cendol Indonesian Traditional

Once prepared, you can store the cendol in an airtight container in the refrigerator for up to 2 days. To enjoy it later, simply add ice and fresh coconut milk before serving. This cendol dessert is perfect for meal prep, allowing you to whip up a batch ahead of time!

Frequently Asked Questions About Ice Cendol Indonesian Traditional

What’s the secret to perfect Ice Cendol Indonesian Traditional?

The secret lies in achieving the right texture for the cendol droplets. Ensure your mixture is well-blended before cooking, and don’t rush the cooling process.

Can I make Ice Cendol Indonesian Traditional ahead of time?

Yes! You can prepare the cendol droplets in advance and store them in the refrigerator. Just add ice and coconut milk when you’re ready to serve.

How do I avoid common mistakes with Ice Cendol Indonesian Traditional?

Common mistakes include not cooking the mixture long enough or using too much water. Follow the steps carefully for the best results!

Variations of Ice Cendol Indonesian Traditional You Can Try

Consider these variations:

Add different flavors by using various types of leaves, such as screwpine or basil.
Incorporate fruits like durian or avocado for a unique twist.
Experiment with different sweeteners, such as honey or agave syrup, for varied sweetness.

For more dessert ideas, check out our dessert category or try making Irresistible Peach Upside Down Mini Cakes for a delightful treat!

If you’re interested in more traditional recipes, you might enjoy our Pumpkin Pecan Cobbler or Vegan Berry Crisp.