PenangTime.com: Recipe Guide
CENDOL
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- 200g cendol (pandan jelly noodles)
- 1 cup red beans (cooked)
- 1 can coconut milk
- 1 block palm sugar (gula melaka) chopped
- shaved ice.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Make Palm Sugar Syrup: In a small saucepan, melt the chopped palm sugar with a little water over low heat until it forms a thick syrup.
- Prepare the Bowls: Add a spoonful of cooked red beans to the bottom of each serving bowl.
- Add Cendol and Ice: Add a generous amount of cendol noodles over the red beans. Top with a mountain of shaved ice.
- Pour Syrup and Coconut Milk: Drizzle the palm sugar syrup over the shaved ice, followed by a generous pour of coconut milk.
- Serve: Serve immediately to enjoy it cold and refreshing.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Use high-quality gula melaka for a deep, caramel flavour.
- For a richer taste, use fresh, thick coconut milk.
- Shave the ice as finely as possible for a smoother texture.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Cendol in Penang and compare flavour profiles.