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Serves: 3 servings
  • 200g Gula Melaka (palm sugar)
  • 1 cup Water
  • 2 Pandan leaves (knotted)
  • 250g Coconut milk + ½ tsp salt
  • 1 packet Cendol strip
  • Cooked red beans (from my Red Bean Soup)
  • adequate shaved ice
  1. Roughly chop gula Melaka to pieces.
  2. Place gula Melaka, water, pandan leaves in a pot and cook over medium heat till thoroughly dissolved.
  3. Discard pandan leaves and strain the syrup. Set aside
  4. Add salt to the coconut milk and chill in refrigerator.
  5. To serve, place 2 tbsp of cendol strips, add cooked red beans in to a glass, gula melaka syrup (3-4 tbsp depending how sweet you want), shaved ice and top with coconut milk.
Recipe by Anncoo Journal at https://www.anncoojournal.com/cendo/