Cendol Frappe – A Refreshing Indonesian Iced Drink

Cook Time: 1 hrs

Servings: 4-5

Ingredients

• 1 liter water

• 10 pandan leaves

• 2 suji leaves

• 15 g jelly powder

• 80 g rice flour

• 70 g sweetened condensed milk

• A pinch of salt

• 2 pieces palm sugar

• 1 tbsp cornstarch (dissolved in a little water)

• 65 ml instant coconut milk

• 30 g milk powder

• 100 g shaved ice

• 1 tbsp sponge emulsifier

Directions

1. Put 8 pandan leaves, suji leaves, and 600 ml of water into a blender, then blend until smooth.
2. Strain the mixture and collect the liquid.
3. Pour the liquid into a saucepan, then add jelly powder, rice flour, and a pinch of salt. Stir well until combined.
4. Turn on the stove and cook the cendol mixture while stirring continuously. Then add Enaak sweetened condensed milk to the mixture. Keep stirring until the mixture thickens and is fully cooked.
5. Once the texture becomes thick and cooked, the cendol mixture is ready to be molded.
6. Press the mixture through a cendol mold to form the cendol pieces.
7. Make Palm Sugar Syrup by mixing the palm sugar, 150 ml of water, 1 pandan leaf, and the cornstarch that has been dissolved in a little water.
8. Stir all the ingredients until well mixed.
9. Cook the mixture until the palm sugar syrup thickens.
10. Make the coconut milk sauce by mixing 65 ml instant coconut milk, 120 ml water, a pinch of salt, and 1 pandan leaf.
11. Cook the mixture until it boils.
12. Melt the SP (sponge emulsifier) first.
13. Put the ice cubes, milk powder, sweetened condensed milk, and SP into a bowl.
14. Mix with a mixer until stiff and creamy. The frappe is now ready to be used as a topping for the cendol drink.
15. Prepare a glass and place the cendol at the bottom. Pour in the palm sugar syrup and coconut milk, then stir well.
16. Add ice cubes as needed, then top with the prepared frappe.
17. The Cendol Frappe is ready to be served as a refreshing drink for iftar.

Directions

To prevent the ingredients from becoming lumpy while cooking, mix them first in the pot and stir until well combined. Then cook the cendol mixture over medium–low heat. Continue stirring while cooking until the mixture thickens.