Teresa's Recipes
Chendol: A Southeast Asian Delight
Chendol is an exquisite Southeast Asian dessert that takes you on a delightful culinary journey. With its creamy coconut milk, delectable pandan jelly, sweet palm sugar syrup, and refreshing shaved ice, each spoonful offers a blend of textures and flavors that are both comforting and invigorating. This dessert is not only a popular sweet treat in countries like Singapore, Malaysia, and Indonesia, but also a cherished heritage, passed down through generations.
Ingredients
- As needed Shaved ice
- 1 cup, cooked Red beans
- 500ml, divided Water
- 200g Palm sugar
- 100g Rice flour
- 10 leaves Pandan leaves
- 400ml Coconut milk
Dietary Notes
- Servings: 4
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 20g
- Carbs: 60g
- Protein: 7g
- Sodium: 50mg
- Sugar: 45g
Instructions
- In a saucepan, combine the rice flour with 200ml of water. Stir until well mixed, ensuring no lumps form.
- 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.
- 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.
- 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.
- Let the palm sugar syrup cool down and then strain to remove any impurities.
- To serve, divide the pandan jelly, cooked red beans, and shaved ice evenly into serving bowls.
- 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.
- Serve immediately and enjoy this refreshing and sweet dessert!
Tips
- The pandan jelly can be made a day in advance and stored in the fridge.
- To enhance the flavor, you can soak the red beans in water overnight before cooking.
- For a creamier texture, use full-fat coconut milk.