Es Cendol
(Cold Dessert) Recipe

Origin: Brunei      Period: Traditional

Cendol is a Bruneian type of cake often used in desserts. It's very similar to Vietnamese Bánh lọt (a rice flour and wheat flour cake pulled into thick strings) that can be substituted for cendol and can be commonly found in Asian markets

Ingredients:

350g Cendol (or Bánh lọt)
440g (one tin) sweetened coconut milk
250g palm sugar
ice cubes
cold water

Es Cendol
(Cold Dessert) Preparation:

Method:

Thaw the Bánh lọt in the cold water then rinse two or three times in fresh changes of water and set aside.

Combine the coconut milk and palm sugar in a bowl then bring to a boil. Continue cooking until the sugar is completely dissolved then take off the heat and set aside.

To serve, take a serving glass or tall-sided dessert bowl and add about 4 tbsp of the Bánh lọt along with 5 tbsp of the coconut milk mixture then stir-in 1 tbsp cold water and about 4 tbsp crushed ice tubes.

Serve immediately.

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