1800 88 7423  |  info@malaysiarice.com



Ingredients A

  • 450 cc water
  • 125 gr rice flour
  • 75 cc pandan leaves water (boil water with pandan leaves until it has green color)
  • 50 gr sago flour
  • salt as needed

Ingredients B

  • 200 gr palm sugar, boil with 125 cc of water until it dissolves. Strain the palm sugar water and boil again. Set your cendol aside.
  • 500 cc coconut milk. Boil and set aside to cool.
  • 1 can of jackfruit in syrup, cut into small bite-sized pieces (optional)


  • Mix rice flour and sago flour, then mix it with some of the water.
  • Boil the rest of the water, add green pandan leaves water and salt.
  • Put the flour mixtures into the boiled water.
  • Stir well and cook until it thickens (paste-like).
  • Drain with special cendol strain (usually the strainer has round holes), so when we press the cendol mixture it will go out of the strain as roundish short cendol.
  • Put these cendol directly into a bowl with water and ice in it.
  • Cendol will be solid and then drain them again. Set aside.
  • Note

    How to serve cendol
    Put some cendol into a tall glass, pour palm sugar syrup and coconut milk (separate layers). You can add shaved ice or just ice cubes.