Homemade Cendol

Homemade Cendol

Homemade CENDOL with delicious creamy Kara coconut cream topping.

Kara coconut topping:

  • 1 packet 200ml KARA coconut cream
  • 1/2 tsp salt or to taste
  • Melted ‘gula melaka’ palm sugar to taste

Combine KARA coconut cream with salt and add sufficient palm sugar syrup to taste. Serve cendol over shaved ice and add Kara coconut topping.



  • 1 packet 200ml Kara Coconut Cream
  • 200g Palm Sugar (Gula Melaka) - depends your favour sweetness
  • 50g green bean flour ‘lek tau hoon’
  • 25g corn flour
  • 450ml pandan juice + ½ tsp water
  • 1/4 tsp salt



  1. Prepare a basin of ice water.
  2. Take about 6-8 long stalks of screwpine ‘pandan’ leaves, wash then liquidize with some water to yield 450ml of ‘pandan’ juice.
  3. Combine green bean flour, corn flour and sieved pandan juice.
  4. Set aside for 1 hour.
  5. Using a heavy based pot, cook cendol mixture on medium heat, stirring with a wooden ladle all the time, until it turns thick, translucent and glossy.
  6. Bring out your basin of ice water.
  7. Place cendol mould over the cool water basin.
  8. Transfer cendol mixture onto the cendol mould and press out using a metal bowl.
  9. Leave the cendol ‘noodles’ in the ice water for 15 minutes. Strain and it’s ready for use.