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Es Cendol

Es Cendol

Es Cendol

This icy cold sweet palm sugar and coconut cream with red beans and cendol treat is a welcome dessert on hot days. Use a microwave to melt the palm sugar, adding it as desired to the cendol.
Sweet palm sugar and coconut cream with red beans and cendol.

Cooking Time15 minutesDifficulty:Medium

Ingredients

Servings:4
  • 50 gPalm Sugar (Gula Melaka)
  • 100 gFresh Cendol
  • 250 mlCoconut Cream, chilled
  • 100 gRed Beans, cooked and chilled

Steps

1) Place gula melaka along with a little water in a bowl, then heat in microwave oven on MICRO POWER high for a few minutes until melted. Check often to keep from bubbling over

Es Cendol

2) Remove from microwave oven, stir well and leave to settle. Pass through a strainer before mixture is too cool.

Es Cendol

3) Add cendol to the bottom of each glass, then layer with red beans. Add gula melaka syrup to taste.

Es Cendol

4) Pour in the coconut cream, add ice as desired, then serve.

Es Cendol

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