Monday, 20 August 2012

Cendol Jelly

Cendol or known as worm like green jelly is a dessert well known for Malaysians, none dislike it as far as I'm concerned. This dessert originated from Indonesia, cendol is made of rice flour and green coloring (usually from screw pine leaves). It is easily available every where be it in small stalls or restaurants. I have used cendol to make jelly which is also a famous dessert among Malaysians. Let's look at how I made this.


1 packet of jelly powder (20gm)
1 can of evaporated milk
2 cups of cendol
1 cup of sugar
1 cup of brown sugar (mix with 1/4cup of water)
1.5 liter water (follow the type of jelly requirement)
A pinch of salt

In a pan, boil the water required add in jelly powder and dissolve it completely. Now add in sugar and salt, strain the boiled liquid in another bowl or pan. Divide the amount to two parts, one part of mixture pour in a pan and strain in brown sugar and let it boil for 5 minutes. Pour this mixture in your preferred mould and let it cool for few minutes. 

In another pan add evaporated milk, simmer for 5 minutes and transfer to a bowl then add cendol. Pour this mixture to the brown sugar mixture that have been cooling, pour in slowly to avoid mixing white and brown part. The brown sugar part should be forming dry layer on top not too hard or the second layer won't stick to it.

Let this mixture cool for 30 minutes and put it into fridge to harden it, tastes good when served cold. After maybe an hour you can remove it from fridge and cut into smaller pieces. Now my Cendol Jelly is ready to be served.

Do try and let me know how it turned out.


  1. I love this pudding..I've laready tried making this but not with cendol..Again gonna make ,but this time with evaporated milk as u've made here..

  2. Sure can use coconut milk to replace evaporated milk if you want...


Thank you so much fellow friends for commenting, your comments will help me to improve my blog and share more special recipes that I have tried with you. Do drop by often, yummy recipes waiting!

Arthy Suman