Extracts of African bitter leaf (Vernonia amygdalina Del.) and green grass jelly leaf (Cyclea barbata Miers) have been reported to contain bioactive compounds that possess high antioxidant activity. Cendol is a traditional Indonesian beverage which contains cendol particulates mainly made from mung bean flour. The main objective of this research was to study the antioxidant and physicochemical characteristics of cendol particulates mixed with crude extracts of African bitter and green grass jelly leaves. The first stage of the research focused on selecting one cendol formulation by analyzing the antioxidant characteristics and sensory acceptability of 12 different cendol formulations consisting of four different types of flavoring (pandan juice, suji juice, pandan suji juice and artificial pandan flavoring) and three different concentrations (15, 20 and 25%). The selected formulation was of cendol particulates containing 25% pandan suji juice. The second stage of the research involved adding crude extracts of African bitter leaf, green grass jelly leaf and a mixture of the two leaves to the selected cendol formulation at concentrations of 0, 1, 2 and 3%. The results showed that the addition of the two leaf extracts significantly (p≤0.05) increased the antioxidant activity, total phenolic content and total flavonoid content of the cendol. 3% African bitter leaf extract resulted in the highest antioxidant activity (IC50=3181.2±164.8 ppm) and highest total phenolic content (1.552±0.013 mg GAE/g sample). 3% African bitter plus green grass jelly leaf extract resulted in the highest total flavonoid content (0.780±0.016 mg QE/g sample). The best formulation selected was 1% African bitter leaf crude extract due to having the highest sensory acceptability. Proximate and texture characteristics of 1% bitter leaf crude extract were not significantly different from control. Color analysis showed that both control and 1% bitter leaf were classified as green-yellow in color.