How to Make Cincau with Syrup (Traditional & Healthy Version)
Cincau with Syrup is a beloved Malaysian beverage, known for its refreshing qualities and unique texture. This traditional drink features cincau (grass jelly), a local delicacy made from the Mesona chinensis plant, and is typically served with a sweet, aromatic syrup. Cincau is deeply rooted in Malaysian multicultural cuisine, enjoyed by all communities, especially during hot afternoons or festive gatherings. Its silky, slightly bitter jelly pairs perfectly with the fragrant pandan-infused syrup, creating a harmony of flavors that is both soothing and invigorating. In Malaysia, Cincau with Syrup is more than just a drink—it's a celebration of local produce and heritage. It is commonly found at pasar malam (night markets), roadside stalls, and family feasts, providing a healthy, hydrating alternative to sugary sodas. The addition of pandan leaves, a staple in Malaysian kitchens, imparts a natural aroma that elevates the syrup, while the use of minimal refined sugar makes this version suitable for calorie-conscious individuals. This recipe is a must-try for those looking to enjoy an authentic Malaysian beverage that is both delicious and guilt-free.
Ingredients
- 200g Cincau (grass jelly) (Ready-made or homemade, potong kecil)
- 2 pieces Pandan leaves (Daun pandan, tied into knots)
- 3 tbsp Brown sugar (Gula merah, or substitute gula Melaka for extra aroma)
- 400ml Water (Filtered)
- 1 tsp Lime juice (Limau nipis, optional for tanginess)
- 1 cup Ice cubes (Secukup rasa)
- 1 tsp Stevia or monk fruit sweetener (For lower calorie version (optional))
- A few Mint leaves (Garnish, optional)
Step-by-step instructions
Step 1 · Prepare the syrup: In a small saucepan
Prepare the syrup: In a small saucepan, combine brown sugar, pandan leaves, and water. Simmer over low heat, stirring until sugar dissolves and syrup thickens slightly (about 10 minutes). Remove pandan leaves and cool.
Step 2 · Cut cincau into thin strips or cubes as desired
Cut cincau into thin strips or cubes as desired. Set aside in a bowl.
Step 3 · Fill serving glasses halfway with cincau strips
Fill serving glasses halfway with cincau strips.
Step 4 · Add ice cubes to each glass over the cincau
Add ice cubes to each glass over the cincau.
Step 5 · Pour cooled pandan syrup over the ice and cincau
Pour cooled pandan syrup over the ice and cincau. Adjust sweetness with stevia or monk fruit sweetener if desired.
Step 6 · Top with a splash of lime juice for a refreshing twist (optional)
Top with a splash of lime juice for a refreshing twist (optional). Garnish with mint leaves.
Step 7 · Serve immediately and enjoy your healthy Malaysian Cincau with Syrup!
Serve immediately and enjoy your healthy Malaysian Cincau with Syrup!
Why this recipe is healthy
This healthy Cincau with Syrup recipe uses natural sweeteners and aromatic pandan leaves, reducing reliance on processed sugars. By omitting condensed milk and using minimal brown sugar or calorie-free alternatives, it lowers the glycemic impact and total calories per serving. The high fiber content from cincau supports digestion, while the hydration and low-fat nature make it suitable for weight management and diabetic-friendly diets. Choosing wholesome, local ingredients ensures a nutritious beverage that fits well into a balanced Malaysian diet.
A note on tradition
Cincau with Syrup is a staple throughout Malaysia, especially popular in Penang and Selangor. It reflects the multicultural influences of Malaysia, enjoyed by Malay, Chinese, and Indian communities alike. Traditionally served during Ramadan for breaking fast (buka puasa) or on hot afternoons, this beverage is a testament to Malaysia’s vibrant street food culture. Whether at family gatherings or as a quick refreshment at the pasar malam, Cincau with Syrup remains a symbol of local ingenuity and hospitality.