Chendol: A Southeast Asian Delight

Ingredients

• Shaved ice (as needed)
• Red beans (1 cup, cooked)
• Water (500ml, divided)
• Palm sugar (200g)
• Rice flour (100g)
• Pandan leaves (10 leaves)
• Coconut milk (400ml)

Instructions

1. In a saucepan, combine the rice flour with 200ml of water. Stir until well mixed, ensuring no lumps form.
2. Add the pandan leaves to the mixture and cook over low heat, stirring constantly, until it thickens into a jelly-like consistency. This should take about 10 to 15 minutes.
3. Remove the pandan jelly from heat and let it cool. Once cooled, strain the mixture to remove the leaves, and cut the jelly into small pieces.
4. In another saucepan, combine the palm sugar with the remaining 300ml of water. Simmer over low heat until the sugar dissolves completely and forms a syrup. This should take about 15 to 20 minutes.
5. Let the palm sugar syrup cool down and then strain to remove any impurities.
6. To serve, divide the pandan jelly, cooked red beans, and shaved ice evenly into serving bowls.
7. Pour the coconut milk and palm sugar syrup generously over the ingredients in each bowl. The dessert should be a beautiful mix of green, white, and brown hues.
8. Serve immediately and enjoy this refreshing and sweet dessert!