Click on the image, above to submit to Pinterest.
Es Cendol (Cold Dessert)
Es Cendol (Cold Dessert) is a traditional Brunei recipe for a classic chilled dessert of cendol or banh lot (rice and tapioca flour pasta) mixed with coconut milk, palm sugar and crushed ice. The full recipe is presented here and I hope you enjoy this classic Brunei version of: Cold Dessert (Es Cendol).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Dessert RecipesBrunei Recipes
Cendol is a Bruneian type of cake often used in desserts. It's very similar to Vietnamese Bánh lọt (a rice flour and wheat flour cake pulled into thick strings) that can be substituted for cendol and can be commonly found in Asian markets
Ingredients:
350g Cendol (or
Bánh lọt)
440g (one tin) sweetened
coconut milk
250g palm sugar
ice cubes
cold water
Method:
Thaw the Bánh lọt in the cold water then rinse two or three times in fresh changes of water and set aside.
Combine the coconut milk and palm sugar in a bowl then bring to a boil. Continue cooking until the sugar is completely dissolved then take off the heat and set aside.
To serve, take a serving glass or tall-sided dessert bowl and add about 4 tbsp of the Bánh lọt along with 5 tbsp of the coconut milk mixture then stir-in 1 tbsp cold water and about 4 tbsp crushed ice tubes.
Serve immediately.
%20Recipe)