Easy Cendol Dessert Recipe | Malaysian Style

If you've ever visited the beautiful island of Penang in Malaysia, you've probably tried some of the amazing street food that's in abundance over there. One of the most popular food items you can find there is the famous Penang Cendol. In this video we're going to make our own version of this cold and refreshing dessert, including the little cendol jellies! Scroll down for ingredients 👇
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Penang Style Cendol
Serves 4
Cendol Jellies:
90g corn starch
4 - 5 fresh or frozen pandan leaves (or pandan extract)
450ml water
Optional 1 - 2 drops of green food colouring
*The cendol jellies are bland on their own. They're meant to be paired with a drink or dessert, in which they will give textural interest and impart a fragrant pandan flavour.
Gula Melaka Syrup:
150g gula melaka (palm sugar) or alternatively coconut sugar
175ml water
2 pandan leaves, knotted
Coconut Milk:
200ml coconut cream
375ml water
2 pandan leaves, knotted
1/4 tsp salt
Adzuki Beans:
125g adzuki beans (red beans), soaked overnight
1 litre of water (or 1 inch more than the beans)
Pinch of salt
Optional sugar to taste
Optional pandan leaf
Pressure cook for 12 minutes on a manual setting.
To serve:
Crushed or shaved ice
Cream style corn