The cendol shake represents the brilliant evolution of Southeast Asia’s beloved cendol dessert, transforming the traditional shaved ice treat into a luscious, sippable indulgence. This emerald-hued marvel combines the distinctive pandan-flavored green rice flour noodles of classic cendol with rich coconut milk, palm sugar, and creamy ice cream to create a shake that’s both nostalgic and refreshingly modern. Originating from the bustling street food culture of Malaysia and Indonesia, cendol has been cooling down locals for generations with its unique combination of chewy textures and tropical flavors. The shake version captures all those beloved elements while adding a creamy richness that makes it feel like a special occasion treat. With its striking green color from natural pandan leaves and its complex interplay of sweet, creamy, and subtly floral notes, this drink offers a taste adventure that transports you straight to the vibrant food markets of Kuala Lumpur.
Serving Quantity
This recipe creates 4 generous shake servings, perfect for sharing as an afternoon treat or serving as a unique dessert that will leave your guests talking about this exotic flavor experience.
What You’ll Need
For the cendol noodles:
- 1/2 cup rice flour
- 1/4 cup tapioca starch
- 1 cup water
- 2-3 pandan leaves (or 1 teaspoon pandan extract)
- 1/4 teaspoon salt
- Green food coloring (if desired for deeper color)
For the shake:
- 2 cups vanilla ice cream
- 1 cup thick coconut milk
- 1/2 cup palm sugar (or brown sugar)
- 1/4 cup water
- 1 cup ice cubes
- Prepared cendol noodles
- Extra coconut milk for drizzling
- Crushed ice for serving
Making the Pandan Cendol Noodles
Begin by creating the signature green noodles that give cendol its distinctive character. If using fresh pandan leaves, blend them with half a cup of water until smooth, then strain to extract the green juice. Set this vibrant liquid aside.
In a medium saucepan, whisk together the rice flour, tapioca starch, and salt. Gradually add the remaining water and pandan juice, whisking constantly to prevent lumps. The mixture should be smooth and have a lovely pale green tint. If you want a more vibrant color, add a drop or two of green food coloring.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a smooth, gel-like consistency. This usually takes 8-10 minutes of constant stirring. The mixture is ready when it coats the spoon and has a slightly translucent appearance.
Creating the Perfect Cendol Texture
Working quickly while the mixture is still warm, transfer it to a large bowl filled with ice water. Using a special cendol maker, potato ricer, or large-holed colander, press the warm mixture through the holes directly into the ice water. The mixture will form distinctive worm-like noodles that are the hallmark of authentic cendol.
Let the noodles sit in the ice water for at least 10 minutes to firm up completely. They should have a slightly chewy, jelly-like texture when ready. Drain the noodles and set them aside until ready to use in your shake.
Preparing the Palm Sugar Syrup
In a small saucepan, combine the palm sugar with 1/4 cup of water. Cook over medium heat, stirring frequently, until the sugar completely dissolves and the mixture becomes a smooth, amber-colored syrup. This usually takes about 5-7 minutes.
The syrup should have a consistency similar to honey – thick enough to coat the back of a spoon but still pourable. Remove from heat and let it cool completely. This syrup adds the authentic caramelized sweetness that makes cendol so addictive.
Blending Your Cendol Shake
In a high-powered blender, combine the vanilla ice cream, thick coconut milk, half of the cooled palm sugar syrup, and ice cubes. Blend on high speed until the mixture is completely smooth and creamy, with no ice chunks remaining. The shake should have the consistency of a thick milkshake but still be easily sippable through a wide straw.
Taste the mixture and add more palm sugar syrup if you prefer it sweeter. The flavor should be rich and coconutty with subtle caramel notes from the palm sugar, balanced by the creamy vanilla ice cream.
Assembling Your Cendol Shake
Take four tall glasses and add a generous handful of the prepared cendol noodles to the bottom of each glass. The noodles will settle at the bottom, creating beautiful green ribbons throughout the drink.
Pour the blended shake mixture over the cendol noodles, leaving about an inch of space at the top of each glass. The shake should partially cover the noodles while allowing their distinctive green color to show through the creamy mixture.
Adding the Final Touches
Drizzle the remaining palm sugar syrup over the top of each shake, creating attractive caramel-colored swirls. Add a generous drizzle of extra coconut milk on top, which will create beautiful white ribbons that contrast beautifully with the green noodles and pale shake.
Top each glass with a small mound of crushed ice for extra texture and visual appeal. The contrast between the smooth shake, chewy noodles, and crunchy ice creates the perfect textural experience.
Serving Your Cendol Shake
Serve immediately with wide bubble tea straws or regular straws alongside long spoons. The wide straws allow the cendol noodles to be sipped along with the creamy shake, while the spoons help mix everything together and capture any noodles that settle at the bottom.
Encourage your guests to stir the shake occasionally as they drink to distribute the noodles and syrups evenly. Each sip should deliver a perfect combination of creamy shake, chewy noodles, and sweet palm sugar syrup.
Storage and Serving Tips
While cendol shakes are best enjoyed immediately after preparation, the cendol noodles can be made up to two days ahead and stored in the refrigerator in water. The palm sugar syrup also keeps well for up to a week when refrigerated.
This unique shake makes an impressive dessert for dinner parties or a refreshing afternoon treat that showcases the incredible diversity of Southeast Asian flavors. The combination of familiar ice cream shake with exotic pandan and coconut flavors creates a drink that’s both comforting and adventurous, perfect for introducing friends to the wonderful world of Malaysian street food culture.
