What Happened To My Cendol?

Actually, I was saving this dish as the last dish for this Singapore theme. But decided to present this dish now instead. You might be wondering why Singapore theme, this is because our national day is just next week, 9th of August. Hence, I wanna do a Singapore special. It is sort of a way to present my local food dishes in a way you lovely people would understand.

Here, I present to you, my interpretation of one of the most famous desserts in Singapore. Cendol. It has all the elements that you would find in a bowl of cendol. Cendol is actually those green pandan mung bean flour droplets. It is served with shaved ice, red bean and coconut milk; it is a famous street food. I had been planning on how to make this street food into a restaurant-worthy dish for quite sometime. I am glad that it came into fruition.

To be honest, I had met with a few hiccups along the way, especially the white chocolate flower pod. The humidity in the place I reside is insane. Even tho, I had tempered my white chocolate properly, it still collapsed. I nearly gave up. I emptied my fridge and assemble the white chocolate flower pod inside the fridge. Another problem is the mirror glaze. It smudged everywhere on my 1st attempt, causing the red bean soup to look like green bean soup. You get the picture. Be sure to allow the mirror glaze to set 1st before placing onto the white chocolate pod. The ingredients may seem long and the processes may seem difficult. But you have to give it a try to find out for yourself.


(Serve 4)

  • Pandan Mousse:

  • Gelatine Powder, 6g

  • Coconut Milk Preferably Organic, 125g

  • Pandan Leaves Coarsely Chopped, 7

  • Egg Yolks, 2

  • Granulated Sugar, 50g

  • Pandan Paste, 1 TSP

  • Heavy Whipping Cream, 200g

  • Mirror Glaze:

  • Gelatine Powder, 6g

  • Water, 33ml

  • Granulated Sugar, 42g

  • Condensed Milk, 50g

  • High Quality White Chocolate Preferably Valrhona. 92g

  • Pandan Paste, 1/2 TSP

  • Azuki Bean Soup:

  • Good Quality Azuki Beans Preferably Organic, 63g

  • Coconut Cream Preferably Organic, 100g

  • Nature's Superfoods' Yacon Root Syrup, 10g Adjust To Preference

  • Desiccated Coconut Preferably Organic, 2 TBSP

  • Coconut Rum, 2 TBSP

  • Matcha Salt, Pinch

  • Yacon Root Syrup Caviar:

  • Canola Oil, 250g

  • Nature's Superfoods' Yacon Root Syrup, 25g

  • Fresh Lemon Juice, 13g

  • Agar Agar Powder, 1/8 TSP

  • White Chocolate Flower Pod:

  • High Quality White Chocolate Preferably Valrhona, 50g


  • Sauce Pot

  • Double Boiler

  • 3" Sphere Mold

  • Blender

  • Paint Brush

  • Squeeze Bottle / Syringe


  1. Pls visit my "Croque Madame" page for the matcha salt recipe.

  2. Prepare pandan mousse.

  3. Prepare the mousse a day in advance.

  4. Bloom gelatine powder with 2 TBSP of hot water.

  5. Stir until dissolved. Set aside.

  6. In a blender, add coconut milk and pandan leaves.

  7. Blitz until smooth.

  8. Pass the mixture thru a fine sieve over a bowl.

  9. Using the back of a spoon to squeeze out as much mixture as possible. Discard the residue.

  10. Set aside.

  11. In a bowl, whisk egg yolks and sugar until well combined + sugar has dissolved.

  12. The color should be pale yellowish.

  13. At the same time, in a sauce pot over medium heat, add the pandan coconut mixture and pandan paste.

  14. Stir to combine well.

  15. As soon as you see bubbles start to form along the edge, add in the bloomed gelatine.

  16. Stir to combine well and remove from heat.

  17. Ladle the mixture slowly and gradually into the yolk mixture while still whisking to temper the yolks.

  18. Keep ladling until the mixture is fully incorporated.

  19. Set aside to cool down slightly.

  20. In a separate bowl, using a hand mixer, whip cream until stiff peaks form.

  21. Fold the whipped cream into the yolk mixture in 1/3 portions.

  22. Fold until well combined.

  23. Transfer the mixture into the sphere mold.

  24. You should have 4 spheres.

  25. Freeze in the freezer preferably overnight.

  26. Prepare the mirror glaze.

  27. Prepare the glaze a day in advance.

  28. Bloom gelatine powder with 1 TBSP of hot water in a small bowl.

  29. Stir to dissolve the gelatine and set aside.

  30. In a sauce pot over medium low heat, add water, sugar and condensed milk.

  31. Stir to combine well and until the sugar has dissolved.

  32. Once you see bubbles start to form along the edge of the sauce pot, remove from heat.

  33. Add in the white chocolate.

  34. Stir until the white chocolate has completely melted.

  35. Add in the bloomed gelatin and pandan paste.

  36. Stir to combine well and until the gelatin dissolved.

  37. Stir to combine well.

  38. Pass the mixture thru a fine sieve over a bowl.

  39. *You may have to pass thru the sieve a few times to remove any excess air bubbles.*

  40. Cover with cling film, making sure that the cling film is in contact, chill in the fridge overnight.

  41. Prepare the azuki bean soup.

  42. Prepare this soup 4 hours before assembly.

  43. In a sauce pot over medium-high heat, add azuki beans and water.

  44. Make sure the water is more than enuff to submerge the beans, about 500ml.

  45. Bring it to a boil.

  46. Allow the mixture to boil for about 4 to 6 mins.

  47. Drain off the water thru a strainer.

  48. Return the beans into the sauce pot.

  49. Add in more than enuff water, about 500ml, to fully submerge the beans.

  50. Bring it up to a boil.

  51. Lower the heat down to a simmer.

  52. Allow the mixture to simmer for about 1.5 to 2 hrs or until the beans are soft and easily squashed by your fingers.

  53. *Add in more water if needed, during the simmering process.*

  54. Transfer into a blender.

  55. Add in the rest of the ingredients and 50ml of the simmering liquid.

  56. Blitz until smooth.

  57. Transfer into a bowl and set chilled in the fridge.

  58. Prepare yacon root syrup caviar.

  59. Chill a bowl of canola oil in the fridge overnight.

  60. Add Nature's Superfoods' yacon root syrup, lemon juice and agar agar powder into a sauce pot.

  61. Stir to combine well and until the agar agar has dissolved.

  62. Transfer over a medium heat.

  63. Simmer for a couple of mins, remove from heat and let it sit for 5 mins.

  64. Transfer the syrup into a squeeze bottle or a syringe.

  65. Drip droplets of the syrup into the chilled oil.

  66. Chilled in the fridge for at least 10 mins.

  67. Drained thru' a fine strainer.

  68. Wash thoroughly under running water and set aside to drain off any excess liquid.

  69. Prepare white chocolate flower pod.

  70. Prepare this at least 4 hrs in advance before assembly.

  71. Melt 35g of white chocolate on a double boiler.

  72. Once completely melted, remove from heat.

  73. Add in the remaining 15g of white chocolate.

  74. Stir until completely melted. This is to temper the white chocolate.

  75. To create that curl effect, I use a thicker piece of paper and roll it to create a curve.

  76. Using a paint brush, brush the tempered chocolate onto a parchment paper.

  77. Brush to resemble leaves. A total of 12 leaves.

  78. Place the parchment paper over the curled thick paper.

  79. Set aside in the fridge until completely chilled.

  80. Once chilled, brush a thick dot on a parchment paper.

  81. Place the 3 leaves onto the dot to resemble a flower pod.

  82. Repeat the process for the remaining leaves.

  83. Set aside in the fridge until completely chilled.

  84. *Pls tuned in my Instagram highlights for better visual.*

  85. Assembly and serve.

  86. Melt the mirror glaze on a double boiler.

  87. Unmold the frozen mousse spheres onto a cooling rack over a sheet pan.

  88. Pour the mirror glaze over the spheres.

  89. Let the glazed sphere sit for while for the mirror glaze to set and scrape off any excess droplets.

  90. Scoop the azuki bean soup into serving plates.

  91. Place the white chocolate flower pods in the middle.

  92. Carefully place the glazed frozen mousse onto the pods.

  93. Garnish with yacon root syrup caviars.

  94. Serve immediately.

#cendol #singapore #indulgence #naturessuperfoods

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