Cendol (Che Banh Lot)

Two glass bowls of candol (che banh lot) topped with a coconut cream sauce.

Course: Dessert

Cuisine: Asian, Vietnamese

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 469kcal

Author: Quynh Nguyen

This easy cendol recipe is a fun, refreshing Vietnamese dessert made with chewy pandan jelly noodles, creamy coconut sauce, and sweet syrup over crushed ice. It’s the perfect treat for warm days—light, cooling, and totally satisfying!

Print Recipe

Equipment

Potato Ricer

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!

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