Es Cendol

Es Cendol Recipe from Brunei: Refreshing Dessert with Banh Lot and Coconut Milk

Region / culture: Brunei | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Es Cendol is a popular Indonesian dessert made with "Banh Lot" noodles, coconut milk, and palm sugar. This sweet and refreshing treat is perfect for cooling down on a hot day.

History

Es Cendol has its origins in Indonesia, where it is a traditional dessert enjoyed by people of all ages. The recipe has been passed down through generations and is a beloved part of Indonesian cuisine.

Ingredients

1 pack (12 oz (340 g)) of frozen "Banh Lot" (available at Oriental store)
1 can of coconut milk, preferably one made for dessert
0.25 lb (113 g) of coconut sugar or "gula jawa" (brownish colored)
ice cubes
cold water

How to prepare

Thaw the 'banh lot' by placing it in cold water, then rinse it once or twice.
In a saucepan, combine the coconut milk and coconut sugar. Bring to a boil and stir until they are completely mixed together.
In an individual serving glass or dessert bowl, layer 3 to 4 tbsp of 'banh lot' followed by 4 – 5 tbsp of the mixture of coconut milk and coconut sugar.
Add 1 tbsp of cold water and ice cubes (crushed, if desired).
Serve immediately. Adjust the amount of ingredients according to taste.

Variations

Add diced fruits such as mango or jackfruit for a tropical twist.
Use pandan-flavored coconut milk for a fragrant and unique flavor.
Top with crushed peanuts or sesame seeds for added texture.

Cooking Tips & Tricks

Thaw the "Banh Lot" noodles in cold water before using to ensure they are soft and pliable.

- Adjust the amount of sugar according to your taste preferences.

- Serve Es Cendol immediately after preparing to enjoy it at its freshest.

Serving Suggestions

Serve Es Cendol in individual glasses or dessert bowls for a beautiful presentation. You can garnish it with additional coconut milk or palm sugar for extra sweetness.

Cooking Techniques

Boil the coconut milk and palm sugar together to create a rich and creamy mixture.

- Layer the "Banh Lot" noodles and coconut milk mixture in individual serving glasses for a visually appealing dessert.

Ingredient Substitutions

Substitute regular sugar for palm sugar if you cannot find it.

- Use rice noodles or tapioca pearls as a substitute for "Banh Lot" noodles.

Make Ahead Tips

Es Cendol is best served fresh, but you can prepare the coconut milk mixture in advance and assemble the dessert just before serving.

Presentation Ideas

Serve Es Cendol in clear glasses to showcase the layers of noodles and coconut milk. You can also garnish it with a sprig of mint or a slice of lime for a pop of color.

Pairing Recommendations

Es Cendol pairs well with savory Indonesian dishes such as Nasi Goreng or Satay. The sweet and creamy dessert complements the bold flavors of these dishes.

Storage and Reheating Instructions

Es Cendol is best enjoyed fresh, but you can store any leftovers in the refrigerator for up to 2 days. Reheat gently in the microwave before serving.

Nutrition Information

Calories per serving

A serving of Es Cendol typically contains around 200-300 calories, depending on the portion size and ingredients used. It is a relatively high-calorie dessert, so it should be enjoyed in moderation.

Carbohydrates

Es Cendol is a carbohydrate-rich dessert due to the use of "Banh Lot" noodles and palm sugar. Carbohydrates provide energy for the body and are essential for overall health.

Fats

Coconut milk is a good source of healthy fats, which are important for brain function and hormone production. However, it is high in calories, so it should be consumed in moderation.

Proteins

Es Cendol is not a significant source of protein, as it is primarily made up of carbohydrates and fats. To increase the protein content, you can add nuts or seeds as a topping.

Vitamins and minerals

Coconut milk is rich in vitamins and minerals such as iron, magnesium, and potassium. These nutrients are essential for maintaining good health and supporting various bodily functions.

Alergens

Es Cendol contains coconut milk, which may be a common allergen for some individuals. If you have a coconut allergy, you can substitute the coconut milk with another plant-based milk alternative.

Summary

Es Cendol is a delicious and refreshing dessert that is high in carbohydrates and fats. It is a treat best enjoyed in moderation due to its calorie content.

Summary

Es Cendol is a delightful Indonesian dessert made with "Banh Lot" noodles, coconut milk, and palm sugar. This sweet and creamy treat is perfect for satisfying your sweet tooth on a hot day. Enjoy it with friends and family for a taste of Indonesian cuisine.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Es Cendol. It was a hot summer day in Jakarta, Indonesia, and I was visiting a local market with my friend, Ibu Dina. The air was sticky and humid, and I could feel the sweat dripping down my back as I browsed through the colorful stalls filled with fresh fruits, vegetables, and spices.

As we wandered through the market, Ibu Dina suddenly stopped in front of a small food stall where an elderly woman was selling a sweet and refreshing drink called Es Cendol. I had never heard of it before, but I could see that it was made with green jelly-like noodles, coconut milk, palm sugar, and shaved ice. It looked delicious, and I could practically taste the cool, sweet flavors just by looking at it.

Ibu Dina must have noticed the look of curiosity on my face because she immediately ordered two glasses of Es Cendol for us to try. As I took my first sip, I was transported to a tropical paradise. The combination of the chewy cendol noodles, the creamy coconut milk, and the sweet palm sugar was like nothing I had ever tasted before. It was the perfect antidote to the sweltering heat, and I knew right then and there that I had to learn how to make it myself.

I struck up a conversation with the elderly woman who sold us the Es Cendol, and she graciously agreed to share her recipe with me. She explained that cendol noodles are made from a mixture of rice flour and pandan leaf juice, which gives them their unique green color and fragrant flavor. The noodles are boiled until they are soft and chewy, then chilled in ice water before being added to a glass with coconut milk, palm sugar syrup, and shaved ice.

Ibu Dina and I spent the rest of the afternoon watching the elderly woman make batch after batch of Es Cendol, taking notes and asking questions as we observed her technique. By the time we left the market, I felt confident that I could recreate the recipe at home.

Over the years, I have made Es Cendol countless times for my family and friends, always receiving rave reviews for its refreshing taste and unique texture. I have tweaked the recipe here and there, adding a bit more coconut milk or palm sugar to suit my own preferences, but the basic ingredients and method remain the same.

I have shared the recipe with anyone who has shown an interest in learning how to make Es Cendol, passing it down through the generations just as it was passed down to me. I have taught my children and grandchildren how to make it, and I hope that they will continue to share this delicious drink with their own families in the years to come.

Es Cendol has become a staple in our household, especially during the hot summer months when nothing else will do to cool us down. It is a reminder of that fateful day in the Jakarta market, when I discovered a new and exciting flavor that would become a beloved part of my family's culinary repertoire.

As I sit here now, sipping on a glass of homemade Es Cendol, I am grateful for the memories and the friendships that this recipe has brought into my life. It has become more than just a drink; it is a symbol of the connections we make through food, the stories we share, and the traditions we pass down through the generations. And for that, I am truly thankful.