Delicious Cendol (Che Banh Lot) – Your Ultimate Summer Treat
Last Updated on March 4, 2026 by Karla Recipes
As the sun blazes overhead and summer days extend into balmy nights, there s nothing quite like a refreshing bowl of Vietnamese Cendol to help cool things down. This delightful dessert, also known as Che Banh Lot, brings together chewy pandan jelly, rich coconut milk, and sweet palm sugar syrup in an irresistible combination that dances on the palate.
I first encountered this treat during a family gathering, where the vibrant colors and inviting scent drew me in an experience that quickly turned into a beloved tradition in my kitchen. What I adore about Cendol is how simple it is to create, yet it feels like a special occasion with every spoonful. Plus, it s gluten-free, making it a versatile option for gatherings, potlucks, or just a quiet afternoon indulgence.
Join me in discovering how to make this delightful dessert, perfect for both seasoned chefs and those new to the art of homemade sweets. Let s dive into the world of Cendol and create something truly magical together!
Why is Cendol (Che Banh Lot) a Must-Try?
Refreshing, Chewy Delight: Cendol is not just a dessert; it s a refreshing experience to savor on hot days.
Simple Preparation: With easy-to-find ingredients and straightforward steps, anyone can whip this up at home, whether you re a seasoned chef or an enthusiastic beginner.
Gluten-Free Goodness: Perfect for those avoiding gluten, this treat allows everyone to join in on the fun of homemade sweets.
Versatile Serving Options: Enjoy it as is, or customize with toppings like shaved ice, red beans, or fresh fruits to elevate each serving.
Cultural Adventure: Indulge in a taste of Southeast Asia right from your kitchen and share this unique gem with friends and family.
Make sure to explore other exciting variations to brighten up your dessert table!
Cendol (Che Banh Lot) Ingredients
For the Jelly
- Mung Bean Starch Provides chewy texture and structure; substitute with cornstarch for a gluten-free option.
- Tapioca Starch Adds elasticity and thickness to the jelly; can be replaced with arrowroot starch if needed.
- Rice Flour Complements the texture of the cendol jelly; sweet rice flour can be an alternative for a different flavor.
- Water Hydrates and combines ingredients for the batter; use room temperature water for better mixing.
- Pandan Extract Delivers a unique flavor and vibrant green color; fresh pandan leaves can be used for natural flavoring if available.
For the Coconut Milk Mixture
- Coconut Milk Adds creaminess and richness to the dessert; full-fat coconut milk is recommended for best results.
- Salt Enhances the overall flavor balance; use sea salt for a cleaner taste.
- Granulated Sugar Provides sweetness; consider coconut sugar for a different sweetness profile.
For the Palm Sugar Syrup
- Palm Sugar Sweetens the simple syrup with a distinctive flavor; brown sugar can be substituted if necessary.
Let s gather these ingredients and dive into creating this delightful Cendol (Che Banh Lot) that promises to be a hit in your home!
How to Make Cendol (Che Banh Lot)
Prepare Pandan Jelly: In a saucepan, mix together the mung bean starch, tapioca starch, rice flour, and water. Stir in the pandan extract, then cook over medium-high heat for about 5-6 minutes, stirring continuously until the mixture thickens and bubbles.
Mold Cendol: Quickly transfer the pandan jelly to a potato ricer, pressing it through to form delicate worm shapes into an ice-water bath. This helps to firm up the jelly while retaining its delightful texture.
Make Coconut Milk Mixture: In a separate saucepan, mix the tapioca starch with water, then add the coconut milk, a bit more water, salt, and granulated sugar. Heat this mixture until it thickens, then set aside to cool.
Prepare Palm Sugar Syrup: In a small saucepan, dissolve the palm sugar in water over medium heat, stirring until fully melted. Once ready, remove from heat and allow it to cool.
Assemble Dessert: In a tall glass or bowl, layer the cendol, drizzle over the palm sugar syrup, pour in the luscious coconut milk, and top with crushed or shaved ice. Mix gently and relish the refreshing flavors!
Optional: Garnish with fresh fruits or a sprinkle of toasted coconut for extra flair.
Exact quantities are listed in the recipe card below.
What to Serve with Cendol (Che Banh Lot)?
Indulging in a bowl of Cendol is like a warm hug on a hot day, inviting you to create a full feast that complements its sweet and refreshing essence.
- Fresh Tropical Fruit: Slices of mango or ripe jackfruit bring a burst of flavor and refreshing juiciness, pairing beautifully with the rich coconut milk.
- Crispy Spring Rolls: These light and crunchy appetizers can perfectly balance the soft texture of Cendol, making for a delightful contrast in each bite.
- Thai Iced Tea: A glass of this creamy, spiced tea with its unique flavors will provide a beautifully aromatic complement to your dessert experience.
- Toasted Coconut Flakes: Sprinkling some toasted coconut on top not only enhances the tropical feel but also adds a delightful crunchy texture.
- Sweet Red Beans: A small scoop of sweet red beans can add depth and an extra layer of sweetness that harmonizes flawlessly with the chewy jelly.
- Mint-Lime Sparkler: Refresh your palate between bites with this zesty concoction; the mint and lime will enliven your taste buds alongside the sweet dessert.
- Chocolate Brownies: For a fusion twist, pairing moist chocolate brownies introduces a rich flavor contrast that adventurous eaters will love.
- Vanilla Ice Cream: A scoop of smooth vanilla ice cream melts delightfully into the Cendol, creating a creamy, dreamy experience that s simply irresistible.
Cendol (Che Banh Lot) Variations
Feel free to explore these fun twists on your Cendol for an even more delightful experience!
Dairy-Free: Swap coconut milk with cashew or almond milk for a lighter version that s still rich in flavor.
Flavor Burst: Add a splash of pandan paste or a hint of vanilla extract to the jelly mixture for extra aromatic notes. The subtle sweetness will elevate each spoonful!
Fruit-Infused: Incorporate diced mangoes or strawberries on top for a refreshing fruity contrast that s simply irresistible.
Vegan Sweetener: Replace palm sugar with maple syrup or agave for a vegan twist while maintaining delicious sweetness.
Textural Twist: Mix in some crushed ice or serve with crunchy toppings like toasted nuts for that satisfying crunch against the chewy pudding.
Spice It Up: Add a pinch of sea salt or a dash of cinnamon to the coconut milk for a surprising warmth that dances on the palate.
Harmless Heat: For a kick, sprinkle a touch of cayenne pepper on top or enjoy alongside spicy chili flakes for an unexpected zesty adventure.
Nutty Flavor: Stir in some finely shredded fresh coconut or a dollop of almond butter for added richness and texture. Each bite will be bursting with comforting nuttiness!
Expert Tips for Cendol (Che Banh Lot)
Accurate Measurements: Use a kitchen scale for precise ingredient measurements this ensures the optimal texture and chewiness of your Cendol every time.
Ice Bath Preparation: Prepare your ice bath before cooking the batter. This step is crucial for ensuring that the jelly firms up quickly, maintaining its delightful texture.
Constant Stirring: Stir the pandang jelly mixture continuously while cooking. This helps prevent burning and guarantees even cooking, leading to a creamy and smooth Cendol.
Storage Secrets: If you re not enjoying the Cendol immediately, store the jelly separate from the coconut milk and syrup in an airtight container to maintain freshness for up to 2 days.
Customization Reminder: Feel free to customize your Cendol with various toppings such as red beans or fresh fruits. Just be mindful of balancing flavors to enhance your culinary experience!
Storage Tips for Cendol (Che Banh Lot)
Room Temperature: Cendol is best enjoyed fresh; however, if you need to leave it out, keep it in a cool area for no more than 2 hours to prevent spoilage.
Fridge: Store the cendol jelly separately from the coconut milk and palm sugar syrup in airtight containers for up to 2 days to maintain texture and flavor.
Freezer: For longer storage, freeze the pandan jelly in a freezer-safe container for up to 1 month. Thaw in the fridge before serving and enjoy it chilled again.
Reheating: The coconut milk can be gently reheated on the stovetop; do not boil. Serve it alongside the cold cendol jelly for a delightful contrast in temperatures.
Make Ahead Options
Cendol (Che Banh Lot) is a fantastic dessert for meal prep, allowing you to savor its deliciousness even on your busiest days! You can prepare the pandan jelly up to 2 days in advance; simply mold it and refrigerate it in an airtight container. For the coconut milk mixture and palm sugar syrup, these can be made ahead up to 3 days; store them in separate containers in the fridge. When you re ready to serve, simply layer the cendol, drizzle with the syrup, and pour in the coconut milk over crushed ice. This way, your homemade Cendol will be just as delightful and refreshing as when it was freshly made, saving you precious time and effort!
Cendol (Che Banh Lot) Recipe FAQs
What type of mung bean starch should I use for Cendol?
For Cendol (Che Banh Lot), look for fine mung bean starch, which provides the chewy texture that s a hallmark of this dessert. You can also substitute with cornstarch if gluten is a concern, but the texture will differ slightly.
How should I store leftover Cendol?
To keep your Cendol fresh, store the jelly, coconut milk, and palm sugar syrup separately in airtight containers in the fridge. This will maintain the texture and flavor for up to 2 days. If you want to enjoy it later, avoid mixing the ingredients until you re ready to serve.
Can I freeze the Cendol jelly? How?
Absolutely! You can freeze the pandan jelly for up to 1 month. To freeze, cut the cooled jelly into desired sizes and place them in a single layer in a freezer-safe container. Once frozen solid, transfer the pieces to a freezer bag this prevents them from sticking together. Thaw in the fridge when you re ready to indulge!
What do I do if my Cendol jelly is too watery?
If your Cendol jelly turns out too watery, it may not have been cooked long enough. Next time, ensure you stir continuously and cook the mixture until it thickens and bubbles, about 5-6 minutes. If you re already at this step, you can try boiling it down a bit more to evaporate excess moisture.
Is Cendol safe for people with dietary restrictions?
Yes! Cendol (Che Banh Lot) is naturally gluten-free when made with proper starches. However, always check your ingredient labels for any allergens, especially concerning coconut milk or sugar substitutes. Additionally, you can customize the sugars used based on dietary preferences, like opting for coconut sugar or agave syrup.
Can I make Cendol in advance for a party?
Certainly! While it s best enjoyed fresh, you can make the jelly and coconut milk mixture in advance. Prepare them separately and store in the fridge. Just mix them together with the syrup and ice right before serving to ensure that each serving is refreshing and enjoyable!