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    Difficulty: Easy


    • Ingredients A
    • 450 cc water

    • 125 gr rice flour

    • 75 cc pandan leaves water (boil water with pandan leaves until it has green color)

    • 50 gr sago flour

    • salt as needed

    • Ingredients B
    • 200 gr palm sugar, boil with 125 cc of water until it dissolves. Strain the palm sugar water and boil again. Set your cendol aside.

    • 500 cc coconut milk. Boil and set aside to cool.

    • 1 can of jackfruit in syrup, cut into small bite-sized pieces (optional)


    • Mix rice flour and sago flour, then mix it with some of the water.
    • Boil the rest of the water, add green pandan leaves water and salt.
    • Put the flour mixtures into the boiled water.
    • Stir well and cook until it thickens (paste-like).
    • Drain with special cendol strain (usually the strainer has round holes), so when we press the cendol mixture it will go out of the strain as roundish short cendol.
    • Put these cendol directly into a bowl with water and ice in it.
    • Cendol will be solid and then drain them again. Set aside.
    • How to serve cendol
    • Put some cendol into a tall glass, pour palm sugar syrup and coconut milk (separate layers). You can add shaved ice or just ice cubes.