‘Es Cendol’–Indonesian Cold Dessert
Experience the refreshing bliss of Es Cendol, a beloved Indonesian street dessert that is perfect for hot days. This treat features vibrant green cendol noodles (often substituted with Vietnamese Banh Lot) submerged in a luscious blend of chilled coconut milk and deep, caramel-like coconut palm sugar syrup. The combination of the chewy, slightly sweet jelly noodles, the creamy richness of the coconut, and the cooling ice creates a harmonious balance of textures and flavors. It is an ideal refreshing end to a meal or a standalone snack on a warm afternoon. Simple to assemble yet deeply satisfying, this dessert captures the essence of tropical indulgence without being overly heavy. Serve it immediately for the best texture and flavor experience.
Description
Experience the refreshing bliss of Es Cendol, a beloved Indonesian street dessert that is perfect for hot days. This treat features vibrant green cendol noodles (often substituted with Vietnamese Banh Lot) submerged in a luscious blend of chilled coconut milk and deep, caramel-like coconut palm sugar syrup. The combination of the chewy, slightly sweet jelly noodles, the creamy richness of the coconut, and the cooling ice creates a harmonious balance of textures and flavors. It is an ideal refreshing end to a meal or a standalone snack on a warm afternoon. Simple to assemble yet deeply satisfying, this dessert captures the essence of tropical indulgence without being overly heavy. Serve it immediately for the best texture and flavor experience.
Ingredients
- 12 oz frozen Banh Lot (green rice flour jelly noodles)
- 1 can coconut milk (preferably for cooking/dessert)
- 0.25 lb coconut sugar (Gula Jawa) or brown palm sugar
- 1 cup cold water
- 1 cup ice cubes
Directions
- 1 Thaw the frozen Banh Lot noodles in a bowl of cold water for about 10-15 minutes, or until they are soft and pliable. Drain well.
- 2
In a small saucepan, combine the coconut milk and coconut sugar. Heat over medium-low heat, stirring constantly until the sugar is completely dissolved and the mixture is smooth. Do not let it boil vigorously. Remove from heat and let cool slightly.- 3
Divide the thawed Banh Lot noodles evenly among 6 serving glasses or dessert bowls (about 3-4 tablespoons per glass).- 4
Pour the warm coconut milk and sugar mixture over the noodles in each glass (about 4-5 tablespoons per glass).- 5
Add a splash of cold water to each glass to balance the richness, then fill with ice cubes.- 6
Serve immediately, stirring gently before eating.NoteIf you cannot find Banh Lot, look for fresh or frozen Cendol noodles in Asian markets. They are similar in texture and flavor. Gula Jawa (Indonesian palm sugar) provides a distinct caramel note; if unavailable, dark brown sugar or muscovado sugar can be used, though the flavor will be slightly less complex.
This dessert is best served fresh. The noodles can become mushy if left in the liquid for too long. You can prepare the coconut sugar syrup ahead of time and store it in the refrigerator for up to a week. Thaw and assemble the noodles just before serving.
Some recipes add a scoop of vanilla ice cream or shaved ice for a colder, creamier texture. You can also garnish with a few crushed peanuts for added crunch.
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