Cendol Durian Slushie by @chefamirgani

25 min

4 servings

💧

1 l

Water

🥥

500 ml

Coconut milk

🍬

57 g

Brown sugar

🧂

5 g

Salt

🍬

150 g

Palm sugar

🌿

1

Pandan leaf

🍯

57 g

Palm sugar syrup

🍈

300 g

Durian

🌽

150 g

Sweet corn

🫘

150 g

Red beans

200 g

Cendol

  1. Combine

    Combine 1 liter water, 500 ml coconut milk, 4 tablespoons brown sugar, and 1 teaspoon salt in the measuring jug.

  2. Pour

    Pour the coconut mixture into the Ninja SLUSHi frozen drink maker and start the slush program.

  3. Add

    Add 150 g palm sugar, 1 pandan leaf, 57 g apong sugar, and 250 ml water to the saucepan.

  4. Simmer

    Bring the sugar mixture to a boil and simmer until dissolved and slightly thickened.

  5. Cool

    Remove the pandan leaf and allow the palm-sugar syrup to cool slightly.

  6. Divide

    Divide 200 g cendol jelly, 150 g sweet corn kernels, and 150 g cooked red beans among four serving glasses.

  7. Spoon

    Spoon the coconut slush over the prepared toppings in each glass.

  8. Top

    Top each serving with durian flesh and drizzle with the cooled palm-sugar syrup.

Cendol Durian Slushie by @chefamirgani

25 min

4 servings

💧

1 l

Water

🥥

500 ml

Coconut milk

🍬

57 g

Brown sugar

🧂

5 g

Salt

🍬

150 g

Palm sugar

🌿

1

Pandan leaf

🍯

57 g

Palm sugar syrup

🍈

300 g

Durian

🌽

150 g

Sweet corn

🫘

150 g

Red beans

200 g

Cendol

Preparation Steps

  1. Step 1/8

    Combine 1 liter water, 500 ml coconut milk, 4 tablespoons brown sugar, and 1 teaspoon salt in the measuring jug.

    💧Water
    🥥Coconut milk
    🍬Brown sugar
    🧂Salt
    🥛Measuring jug
    🥄Measuring spoons
    🥄Wooden spoon

  2. Step 2/8

    Pour the coconut mixture into the Ninja SLUSHi frozen drink maker and start the slush program.

    💧Water
    🥥Coconut milk
    🍬Brown sugar
    🧂Salt
    🥛Measuring jug

  3. Step 3/8

    Add 150 g palm sugar, 1 pandan leaf, 57 g apong sugar, and 250 ml water to the saucepan.

    🍬Palm sugar
    🌿Pandan leaf
    🍬Apong sugar
    💧Water
    🍲Saucepan
    🥛Measuring jug

  4. Step 4/8

    Bring the sugar mixture to a boil and simmer until dissolved and slightly thickened.

    🍬Palm sugar
    🌿Pandan leaf
    🍬Apong sugar
    💧Water
    🍲Saucepan
    🥄Wooden spoon

  5. Step 5/8

    Remove the pandan leaf and allow the palm-sugar syrup to cool slightly.

    🌿Pandan leaf
    🍬Palm sugar
    🍬Apong sugar
    🍲Saucepan
    Fine strainer

  6. Step 6/8

    Divide 200 g cendol jelly, 150 g sweet corn kernels, and 150 g cooked red beans among four serving glasses.

    🍓Cendol jelly
    🌽Sweet corn kernels
    🫘Cooked red beans
    🥛Serving glasses
    🥄Measuring spoons

  7. Step 7/8

    Spoon the coconut slush over the prepared toppings in each glass.

    💧Water
    🥥Coconut milk
    🍬Brown sugar
    🧂Salt
    🥛Serving glasses

  8. Step 8/8

    Top each serving with durian flesh and drizzle with the cooled palm-sugar syrup.

    🍈Durian flesh
    🍬Palm sugar
    🍬Apong sugar
    🥛Serving glasses
    🥄Measuring spoons

Composition

Ingredients

Types

Liquid, Plant-based dairy, Sweetener, Seasoning, Herb

Ingredients

Water, Coconut milk, Brown sugar, Salt, Palm sugar, Pandan leaf, Palm sugar syrup, Durian, Sweet corn, Red beans, Cendol

Notes

Water (for the coconut slushie mix, enough water, for the sugar syrup), Brown sugar (for the coconut slushie mix), Palm sugar (gula melaka, for the sugar syrup), Palm sugar syrup (gula apong, for the sugar syrup), Durian (topping, no amount given), Sweet corn (topping, no amount given), Red beans (topping, no amount given), Cendol (green rice flour jelly strands, topping, no amount given)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Dairy-free, Gluten-free

Calories

430 kcal

Macro nutrients

Carbohydrates: 67g, Protein: 5g, Fat: 18g, Fiber: 5g, Sugars: 52g

Nutritional Information

Minerals

Potassium: 485mg, Iron: 2.1mg, Magnesium: 48mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Measuring jug, Measuring spoons, Saucepan, Wooden spoon, Fine strainer, Serving glasses

Appliances

Stove

Type

Type

Type Of Dish

Dessert, Drink

Occasions

Hot weather, Afternoon snack, Ramadan, Dessert

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Icy, Creamy, Chewy, Soft

Flavors

Sweet, Coconutty, Caramel-like, Fruity, Aromatic

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

room temperature : 30 min (Serve immediately after assembling to preserve the icy texture.), fridge : 1 day (Store syrup, cendol jelly, corn, and red beans separately in airtight containers.), freezer : 7 days (Freeze the coconut mixture before processing; do not refreeze assembled slush.)