Corner Café

November 19, 2008

Cendul / Chendol

Filed under: Basics,Syrupy Snacks — SeaDragon @ 12:00 am
Tags: , ,

Makes approx. 2 cups cendul

1/2 cup (about 70g) mung bean starch
1/2 cup (125ml) water
1/4 teaspoon alkaline water (lye water) *

1 1/2 cups (375ml) water
1/2 teaspoon pandan paste
1/4 teaspoon salt

To serve:
palm sugar syrup (made with 1 part palm sugar cooked in 1 part water then cool)
coconut milk

* The alkaline water is optional, I think it makes the cendul more bouncy in texture, anyone knows?
1. Dissolve mung bean starch in 1/2 cup water. Add alkaline water.
2. In a saucepan, bring the 1 1/2 cups water to a boil with pandan paste and salt.
3. Sieve the mung bean water and pour into the boiling water, stirring constantly as you pour.
4. Cook over moderate heat, stirring continuously, until the mixture thickens and becomes translucent. When you lift a little of the mixture up and drop it back, it should remain visible on top of the remaining mixture in the saucepan, like when you do the ‘figure-8’ test when beating eggs and sugar to make sponge cake. The mixture is now ready. Turn off heat and let cool for about 15 minutes in the saucepan.
5. In the meantime, get a cendul frame ready, if you have one, and place it over a large bowl of ice water. If you do not have a cendul frame, use an aluminium or steel steamer pot, fill the bottom pot with ice water.

This is the steamer pot I used to make Cendul.

6. Pour a little of the slightly cooled cendul mixture into the upper pot with small round holes, which is sitting on top of the bottom pot with ice water. The mixture should be thick enough and not flow through the holes at this point. Use you palm, wearing a kitchen glove, and press the mixture through the holes. It is best to gather the mixture into a pile in the centre of the pot and push down with your palm. Continue to push the mixture through, replenish with the remaining mixture from the saucepan as you go, until all the mixture has been pushed through and formed cendul strips in the ice water below.
7. Drain the cendul and keep in airtight container in the refrigerator until ready to serve.
8. Serve cold with palm sugar syrup to taste and drizzle with coconut milk.

Taste: Pandan flvour with a bouncy texture
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator
Recipe References:


  1. Thank you for posting this recipe! Always wanted to learn how to make it!

    Comment by Claire — November 21, 2008 @ 3:03 pm | Reply

  2. i have been looking for this recipe since we got back from Malaysia,Singapore and Thailand.
    they have this things at food court with different sweets all to die for. I will go back just
    for the food.

    Comment by mareza — March 3, 2009 @ 12:43 pm | Reply

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