Cendol (Chè Bánh Lọt)
If you’ve ever had a tall glass of icy cendol at a Vietnamese or Southeast Asian café, you already know how refreshing, fun, and addicting it is. That combo of chewy green jelly noodles, creamy coconut milk, and sweet syrup is seriously hard to resist—especially on a hot day.
This version of che banh lot (also known as cendol) is a shortcut, easier version that gets you all the same delicious flavors and textures without the traditional labor-intensive process. We’re skipping the special tools and long prep times, and still ending up with a dessert that’s 100% satisfying.
Is it traditional? Not exactly.
Is it delicious, creamy, and ready to cool you down in the best way? Absolutely.
Why You’ll Love This Cendol Recipe
- Ready in under 30 minutes
- No special equipment needed
- Perfectly chewy, bouncy jelly noodles
- Sweet, creamy, and super refreshing
- Great for parties, make-ahead desserts, or cooling off on a hot day
What is Cendol?
Cendol (also called che banh lot in Vietnam) is a popular iced dessert found across Southeast Asia. It’s made up of pandan-flavored green jelly noodles, crushed ice, creamy coconut milk, and sweet syrup made from palm sugar or brown sugar.
You’ll often find variations that include sweetened red beans, jackfruit, corn, or even sticky rice. But at its core, cendol is all about those squiggly green noodles and that creamy-sweet combo that hits all the right notes. You’ll find these jelly noodles in other Vietnamese favorites too, like che thai or che ba mau.
Kitchen Tools
For shaping the green jelly noodles, a potato ricer with a coarse disc works best and makes the process quick and easy. If you don’t have one, you can use a metal colander with large holes, or a stainless steel slotted spoon—just make sure whatever you use can handle high heat. The batter is hot when it’s ready to press, so avoid plastic tools as they can melt or warp.
Cendol Ingredients
Here’s what you’ll need for this easy, flavor-packed version:
Green jelly noodles: mung bean starch, tapioca starch, pandan extract, sugar, and water. These ingredients can be found at your local Asian grocery store or online.
Coconut sauce: canned coconut milk, palm sugar (or substitute), and a pinch of salt.
Syrup: brown sugar or palm sugar and water.
To serve: crushed ice or small ice cubes, plus optional toppings like cooked red beans, jackfruit, or grass jelly.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
How to Make Cendol (Che Banh Lot)
Make the Cendol
Step 1: Prepare a potato ricer and an ice water bath.
Step 2: In a saucepan, whisk water, sugar, mung bean starch, tapioca starch, and pandan extract until smooth.
Step 3: Cook over medium heat, whisking constantly, until thick and glossy (about 8–10 minutes).
Step 4: Press the hot batter through the ricer into the ice bath to form noodles.
Make the Syrup
Step 5: Simmer water, palm sugar, and a pinch of salt in a saucepan until dissolved and slightly thickened, about 8–10 minutes. Let cool.
Make the Coconut Sauce
Step 6: Heat coconut milk, sugar, and a little tapioca starch in a saucepan. Stir until it just comes to a boil, then remove from heat.
ASSEMBLE
Step 7: In a glass or bowl, layer crushed ice, cendol noodles, syrup, and coconut sauce. Add your favorite toppings and enjoy!
Tips for the Best Cendol
✔️ Use ice water to set the jelly noodles quickly and help them hold their shape.
✔️ You can make the jelly, syrup, and coconut sauce ahead of time and assemble right before serving.
✔️ Use pandan extract or paste.
✔️ If you don’t have a potato ricer, you can use a metal colander with large holes or a stainless steel slotted spoon—just press the hot batter through using a spatula or spoon. Another easy option is to transfer the batter into a sturdy plastic bag, snip off the corner, and pipe the jelly into the ice bath. It may not look perfect, but it’ll still taste amazing!
How to Serve Cendol
Cendol is best served cold, in a glass or bowl with a generous heap of crushed ice. It’s great as a snack, an after-dinner dessert, or a sweet treat for summer gatherings.
Pair it with other fun desserts like grass jelly, red rubies dessert, Vietnamese fruit cocktail, or mango sticky rice if you’re making a dessert spread!
Storage Tips
You can make each component ahead of time and store them separately in the fridge for up to 3 days. Keep the jelly noodles in cold water to prevent them from drying out, and store the coconut milk and syrup in airtight containers. Assemble just before serving for the best texture.
Save It, Make It, Love It!
This easy cendol recipe is the perfect way to enjoy a classic Vietnamese dessert at home—no fancy equipment needed. It’s light, sweet, and so satisfying, especially when you need something cold and refreshing.
Whether you’re craving something nostalgic or trying it for the first time, this che banh lot recipe is a total win. Once you realize how simple it is to make at home, you’ll be whipping this up on repeat all summer long.
Let me know if you try it—I’d love to hear how you top your bowl!
RECIPE
Cendol (Che Banh Lot)
Equipment
Ingredients
For the Cendol
- ⅔ cup mung bean starch
- 3 tablespoon tapioca starch
- 1 tablespoon sugar
- 3 cups water
- ½ teaspoon pandan paste or extract
For the Syrup
- 1 cup (8 oz) palm sugar/coconut sugar
- ¾ cup water
- pinch of salt
For the Coconut Sauce
- 1 cup coconut milk
- 3 tablespoon sugar
- ½ teaspoon tapioca starch
To Assemble
- crushed ice
Instructions
Make the Cendol
- Prepare a large bowl filled with ice water and set a potato ricer (or metal colander with large holes) over it.
- In a small saucepan (off heat), whisk together water, sugar, mung bean starch, tapioca starch, and pandan extract until smooth.
- Turn the heat to medium-high and cook, whisking constantly, until the mixture thickens into a glossy, stretchy batter (about 8–10 minutes).
- Working in batches, press the hot batter through the ricer directly into the ice bath to form 1–2 inch jelly noodles. Repeat until all the batter is used.
Make the Syrup
- In a small saucepan, bring water to a boil. Add palm sugar and salt, stirring until fully dissolved (about 8–10 minutes). Remove from heat and let cool.
Make the Coconut Sauce
- In another saucepan, combine coconut milk, sugar, and tapioca starch. Heat over medium, stirring frequently, until it just begins to boil. Remove from heat and let cool slightly.
Assemble
- In a bowl or glass, layer crushed ice, cendol jelly, a drizzle of palm sugar syrup, and coconut sauce. Add optional toppings if desired and serve immediately.
Notes
- Use an ice water bath to help the cendol noodles set quickly and hold their shape.
- Whisk constantly while cooking the batter to prevent clumps and keep the texture smooth and stretchy.
- Press the batter while hot—once it cools, it’s too firm to push through easily.
- Make ahead: Store the jelly in cold water and keep the coconut sauce and syrup in the fridge. Assemble just before serving for the best texture!
Super refreshing! Great for a weekend dessert! So much work but worth it.
My daughter loves che banh lot. This had the perfect chewiness and coconut sauce is refreshing. I ended up refrigerating it before eating. It tastes better cold. Thank you for the recipe!