The iced cendol latte is a refreshing, delicious drink which you can find in Singapore. This sweet beverage has turned into one of the most popular drinks in this country. You’ll need to prepare yourself for some serious caffeine jitters after drinking this!
Cendol is a traditional Indonesian dessert that is made with rice flour, coconut milk, sugar, and water. It’s also very popular in Malaysia and Singapore. This recipe will show you how to make cendol jelly.
This Cendol Latte (Iced) is a more sophisticated take on the classic Iced Cendol Dawet. It’s made with pandan jellies, palm sugar syrup, milk, and dalgona coffee dollops.
Because it’s been so hot recently, I couldn’t help but recall my previous Iced Cendol Dawet to the rescue. I’ve recently seen this drink served with coffee. They seemed interesting, so I decided to try them together.
Since the dalgona craze is making a comeback, I decided to make dalgona coffee with my coffee. If this is your first time hearing about dalgona coffee, you should know that whipped coffee has been around for quite some time. It’s a latte with a silky smooth layer of sweet coffee froth on top.
The texture of the coffee froth is similar to Dalgona, a famous Korean street food snack. Whisk instant coffee granules, white granulated sugar, and hot water until foamy to make this delightful coffee foam. That’s all there is to it, right?
The layers of soft and chewy pandan jellies, palm sugar syrup, iced-cold milk, and fluffy dalgona whip create a rich, refreshing pick-me-up that is also a delectable pleasure!
Cendol Soft vs. Cendol Chewy
Cendol is often produced in Indonesia using rice flour or mung bean starch (hunkwe flour) as the major components. Although the procedure for creating cendol using rice flour and mung bean starch is similar, the final product may vary in texture. As a result, you should know what sort of cendol you want before starting the preparation.
- Rice Flour is a flour made from rice. Cendol is usually produced in Indonesia using rice flour and a little amount of tapioca flour to give it a chewy texture. When opposed to cendol prepared with mung bean starch, this one has a softer texture and less chewiness.
- Mung Bean Starch is a kind of starch made from mung beans. When opposed to rice flour-based Cendol, mung bean starch-based Cendol has a firmer, chewier, and crunchier texture. However, cendol made entirely of mung bean starch might be excessively hard, so it’s usually thickened with cornstarch or tapioca flour.
I used cendol produced from mung bean starch in this recipe. If you like a softer texture, you may use the rice flour cendol recipe from my Iced Cendol Dawet.
Dalgona Coffee: How to Make It
All you need to make this amazing coffee foam is a 1:1:1 combination of instant coffee granules, white granulated sugar, and hot water. For one cup of Dalgona Coffee, I use 2 teaspoons instant coffee, 2 tablespoons granulated sugar, and 2 tablespoons boiling water. Then, using a whisk or a hand mixer, stir the mixture to capture little air bubbles, making a rich and delicious foam to pour over your milk.
This dalgona coffee is best made using Nescafe classic instant coffee. I also advocate using a hand mixer since doing it by hand will be time consuming and inefficient.
The cendol strands are made using specific instruments or machinery in Southeast Asia. If you’re going to create cendol, you’ll need one of the tools listed below.
- Cendol Press is a publishing house based in the United Kingdom. This is my favorite tool for making cendol since it is so simple to use. It is made up of two parts: a container with holes in the bottom and a presser that pushes the cooked cendol through the holes into strands of noodle.
- Ricer for potatoes As a cendol press, a potato ricer works well. Make sure the aperture is the proper size so the strands aren’t too thin or thick.
- Perforated Tray or Colander Any utensil having holes, such as a colander or perforated tray, may be used. Simply lay the cooked cendol dough in the holes and use a spatula or scrapper to push it through. That ought to enough.
- Ladle with a strainer. Alternatively, a ladle with holes may be used. The cedol produced using a strainer ladle is significantly shorter, but it has no effect on the flavor.
- Zip-Lock Bag or Plastic Bag If you don’t have any of the equipment listed above, place the dough in a plastic bag. Remove the bag’s tip and squeeze the batter through it. This is my least favorite tool since the fried dough is hot, and holding the plastic bag might burn your hand. It also takes an eternity to complete.
Desserts from Indonesia
Check out these Indonesian dessert recipes while you’re here!
There are 6 servings in this recipe.
Iced Cendol Latte
This Iced Cendol Latte is a more sophisticated take on the classic Iced Cendol Dawet. It’s made with pandan jellies, palm sugar syrup, milk, and dalgona coffee dollops.
Syrup made from palm sugar
Syrup made from palm sugar
- Heat palm sugar, water, and pandan leaves in a small saucepan over medium heat. Stir the sugar periodically until it has completely melted. Allow the mixture to come to a boil. Before using, set aside and let it cool fully.
- Blend pandan leaves and 1/2 cup water (120 ml) until smooth in a blender or food processor.
- In a pan, sift together the mung bean starch, cornstarch, and salt. Into the pan, strain the pandan extract. 1/2 cup water and roughly a tablespoon of pandan paste (120 ml). Stir the mixture until it is completely smooth and free of lumps. Then whisk in the remaining 2 cups (480 ml) of water until everything is fully blended.
- Low heat is used to heat the pan. Continuously stir the liquid until it thickens and becomes transparent.
- Transfer the dough to the cendol machine while it is still hot. Squeeze the paste over the top of the ice bath, making sure the cendol is completely immersed. Allow the cendol to firm up in the cold water for 15 minutes.
- Drizzle palm sugar syrup into serving glasses. If desired, add ice cubes. Drain the cendol and divide it among the glasses. Pour the milk in.
- Using a spoon or an ice cream scoop, drop the dalgona coffee on top. Serve right away.
Have you tried this recipe yet?
Please give it a five-star rating or write a review in the comments area and tag it on Instagram. This offers both myself and other readers with useful comments. Have fun in the kitchen!
The “es cendol” is a popular drink in the Philippines. It’s made of shaved ice, sweetened condensed milk, and flavored syrup.
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