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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.