A Malaysian heart leaps up in joy as it senses the smell of sweet cendol. The sweet, layered, iced dessert contains different ingredients that are easily available in our local markets. So, instead of having the street cendol, let's try preparing it at home. We share here an easy recipe for the sweet delicacy.
Boil corn starch, rice starch, pandan leaves, and cane sugar until they turn into a thick, translucent paste.
Put the cendol into potato ricer and press to prepare the cendol noodles.
Add the cendol noodles to the iced water. Keep it aside for 15 minutes and drain the water. Keep it in refrigerator until the sugar syrup is prepared.
To prepare the sugar syrup, combine water and palm sugar and boil. Cook until they are thick. Let it rest for 5 minutes.
In a glass or bowl, place ice (shaved or crushed would be best) and add in the cendol, yellow beans, red beans. Pour syrup over them. Drizzle coconut milk and serve.