Having a taste of real cendol

Why Make Your Own Cendol?

Cendol is a favourite dessert in Malaysia, especially on sunny days for its refreshing qualities.

While it’s easy to find cendol vendors, I’ve noticed a significant difference in the taste of cendol made with fresh coconut milk versus canned coconut milk.

The latter, unfortunately, lacks the rich, authentic flavour that makes cendol special.

Ingredients Needed for Cendol

Creating your own cendol is straightforward. Here are the ingredients you’ll need:

• Fresh coconut milk
• Cendol jelly
• Sweet corn kernels
• Palm sugar syrup
• A pinch of salt
• Crushed ice

The Freshness Factor

One reason I prefer making cendol at home is the use of fresh coconut milk.

Most vendors use canned coconut milk, which doesn’t compare to the fresh kind you can get from local markets like Pasar Selayang Baru.

Fresh coconut milk enhances the flavour, giving the cendol a natural fragrance and richness.

Shopping for Ingredients

Finding the ingredients is easy and affordable. Here’s a quick breakdown:

Sweet corn kernels and palm sugar: Available at any grocery store or supermarket, costing around RM3.00 each.

Cendol jelly and fresh coconut milk: Purchase these at Pasar Selayang Baru. The cendol jelly is usually available at vegetable stalls, and fresh coconut milk is sold at various market stalls. Both cost around RM3 each.

Ice cubes: I prefer making my own ice cubes at home using boiled water. Let the boiled water cool at room temperature before making ice. This will ensure they are clean and hygienic.

Making the Palm Sugar Syrup

1. Boil ½ cup of water with three tablespoons of coarse sugar.
2. Add the palm sugar and let it dissolve completely.
3. Allow the syrup to cool before using.

Mixing the Ingredients

1. Pour three spoonfuls of palm sugar syrup into a bowl.
2. Add three spoonfuls of sweet corn kernels and a generous amount of cendol jelly.
3. Pour in one cup of fresh coconut milk and add a pinch of salt.
4. Top it all off with crushed ice.

Stir the ingredients together, and your homemade cendol is ready to enjoy.

The Nostalgia of Homemade Cendol

The cendol I make at home brings back memories of the cendol I enjoyed as a child.

Vendors back then used fresh coconut milk, resulting in a richer and more aromatic dessert.

Today, many vendors have switched to canned coconut milk, which just doesn’t capture the same essence.