DessertSnack

Chendol

Name: Chendol
Prep time: 45 min
Cook time: 20 min
Total time: 2 h 5 min
Yield: 4 حصص
Cuisine: malaysian, southeast_asian
Ingredients: 0.5 كوب rice flour; 2 ملعقة كبيرة tapioca flour; 0.5 كوب pandan juice from 4-5 pandan leaves; 0.75 كوب water; 0.25 ملعقة صغيرة rock salt; 4 كوب ice water; 1 كوب palm sugar chopped; 0.5 كوب water; 1 قطعة pandan leaf knotted; 2 كوب coconut milk full-fat; 0.25 ملعقة صغيرة rock salt; 3 كوب shaved ice; 0.5 كوب red beans cooked, sweetened (اختياري); 0.25 كوب sweet corn canned, drained (اختياري)

A refreshing and sweet Southeast Asian dessert featuring pandan-flavored rice flour jelly, creamy coconut milk, and a rich palm sugar syrup. This vegan treat is perfect for cooling down on a warm day.

وصفة أصلية من Forkin

الوقت الإجمالي: 2 س 5 د
عدد الحصص: 4
الصعوبة: متوسطة

تحضير المكوّنات

المكوّنات

chendol jelly

0.5 كوبrice flour
2 ملعقة كبيرةtapioca flour
0.5 كوبpandan juice, from 4-5 pandan leaves
0.75 كوبwater
0.25 ملعقة صغيرةrock salt
4 كوبice water

gula melaka syrup

1 كوبpalm sugar, chopped
0.5 كوبwater
1 قطعةpandan leaf, knotted

coconut milk

2 كوبcoconut milk, full-fat
0.25 ملعقة صغيرةrock salt

serving

3 كوبshaved ice
0.5 كوبred beans, cooked, sweetened(اختياري)
0.25 كوبsweet corn, canned, drained(اختياري)

الأدوات

chendol press or colander · saucepan · large bowl · whisk · serving bowls

طريقة التحضير

خطوة بخطوة

1
Combine the palm sugar, water, and pandan leaf in a small saucepan for the gula melaka syrup.
2
Bring the mixture to a simmer over medium heat, stirring occasionally until the palm sugar is fully dissolved.
حوالي 5 د
3
Remove the pandan leaf and set the syrup aside to cool completely.
4
In a medium saucepan, whisk together the rice flour, tapioca flour, pandan juice, water, and rock salt for the chendol jelly.
حوالي 2 د
5
Cook the mixture over medium-low heat, stirring continuously, until it thickens into a translucent, sticky paste.
حوالي 10 د
ملاحظة الطاهي: This may take 8-10 minutes. Do not stop stirring to prevent lumps.
6
Prepare a large bowl of ice water for cooling the chendol.
حوالي 1 د
7
Press the hot chendol paste through a chendol press or a colander with large holes directly into the ice water.
حوالي 5 د
ملاحظة الطاهي: Work quickly while the mixture is still warm and pliable.
8
Let the chendol strands firm up in the ice water for at least 15 minutes.
حوالي 15 د
9
Drain the chendol and refrigerate until ready to serve.
حوالي 30 د
10
Combine the coconut milk and rock salt in a small saucepan.
حوالي 1 د
11
Heat gently over low heat, stirring until the salt dissolves. Do not boil.
حوالي 3 د
12
Remove from heat and let the coconut milk cool down.
13
To assemble, spoon some shaved ice into serving bowls.
حوالي 1 د
14
Add a generous portion of the drained chendol jelly, and optionally, red beans and sweet corn.
حوالي 1 د
15
Drizzle generously with the cooled gula melaka syrup and pour over the salted coconut milk.
حوالي 1 د
16
Serve immediately.

حافظ على جودتها

الحفظ

Store leftover chendol jelly, syrup, and coconut milk separately in airtight containers in the refrigerator.

إعادة التسخين

Eaten cold; do not reheat.