Our Recipes

Coconut Granita & Cendol

Servings 100 g
Calories 102kcal


Part A – Coconut Granita

  • 200 ml coconut milk
  • 300 ml filtered water
  • 25 g sugar
  • 5 g salt

Part B – Jaggery Syrup

  • 100 g STAR BRAND Jaggery powder
  • 100 ml coconut milk
  • 100 ml water
  • 3 g salt

Part C – Stock Syrup

  • 50 g sugar
  • 500 ml water
  • 2 leaves pandanus leaves (Knotted)

Part D – Chendol

  • 90 g sugar
  • 500 ml water
  • 14 leaves pandanus leaves
  • 3 drops green colouring
  • 65 g ERAWAN Brand blended rice flour
  • 80 g STAR BRAND green bean starch
  • 6 g alkaline water

Cooking Method

Part A – Coconut Granita

  • Whisk together all the ingredients and pour into a shallow tray.
  • Keep it in the freezer and scrape the mixture every 30 minutes. By scraping it creates small ice crystals.
  • Once completely crystalised, spoon it onto the prepared cendol.

Part B – Jaggery Syrup

  • In a saucepan, bring to boil all the ingredients. Once boiled, set aside and reserve.
  • Sift the mixture to avoid any unmelted jaggery lumps.

Part C – Stock Syrup

  • Bring to boil the water, sugar and knotted pandanus leaves. Set aside and let it cool down.

Part D – Cendol

  • Blend together 200 ml of water and pandanus leaves.
  • Sift through a fine sift and discard the pulp, followed by adding in the green coloring and alkaline water.
  • Mix in the flour.
  • In a pan, bring to boil 300 ml of water. Once boiled, using a wooden spoon, stir the water as you gradually pour in the batter.
  • Cook the dough until it's translucent.
  • When it’s still hot, transfer it into a dough presser and press the dough into the prepared stock syrup.
  • Reserve the cendol together with the stock syrup in a container.


Yield: 6 Servings
Height: Approximately 80 mm

Share This Recipe

Visit Our Store

Cooking Inspiration