DessertSnack

Chendol

Name: Chendol
Prep time: 45 min
Cook time: 20 min
Total time: 2 h 5 min
Yield: 4 racions
Cuisine: malaysian, southeast_asian
Ingredients: 0,5 tassa rice flour; 2 cs tapioca flour; 0,5 tassa pandan juice from 4-5 pandan leaves; 0,75 tassa water; 0,25 ct rock salt; 4 tassa ice water; 1 tassa palm sugar chopped; 0,5 tassa water; 1 u pandan leaf knotted; 2 tassa coconut milk full-fat; 0,25 ct rock salt; 3 tassa shaved ice; 0,5 tassa red beans cooked, sweetened (opcional); 0,25 tassa sweet corn canned, drained (opcional)

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.

Una recepta original de Forkin

Temps total: 2 h 5 min
Racions: 4
Dificultat: Mitjana

Preparació prèvia

Llista d’ingredients

chendol jelly

0,5 tassarice flour
2 cstapioca flour
0,5 tassapandan juice, from 4-5 pandan leaves
0,75 tassawater
0,25 ctrock salt
4 tassaice water

gula melaka syrup

1 tassapalm sugar, chopped
0,5 tassawater
1 upandan leaf, knotted

coconut milk

2 tassacoconut milk, full-fat
0,25 ctrock salt

serving

3 tassashaved ice
0,5 tassared beans, cooked, sweetened(opcional)
0,25 tassasweet corn, canned, drained(opcional)

Estris

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

Elaboració

Pas a pas

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.
Uns 5 min
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.
Uns 2 min
5
Cook the mixture over medium-low heat, stirring continuously, until it thickens into a translucent, sticky paste.
Uns 10 min
Nota de cuina: 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.
Uns 1 min
7
Press the hot chendol paste through a chendol press or a colander with large holes directly into the ice water.
Uns 5 min
Nota de cuina: 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.
Uns 15 min
9
Drain the chendol and refrigerate until ready to serve.
Uns 30 min
10
Combine the coconut milk and rock salt in a small saucepan.
Uns 1 min
11
Heat gently over low heat, stirring until the salt dissolves. Do not boil.
Uns 3 min
12
Remove from heat and let the coconut milk cool down.
13
To assemble, spoon some shaved ice into serving bowls.
Uns 1 min
14
Add a generous portion of the drained chendol jelly, and optionally, red beans and sweet corn.
Uns 1 min
15
Drizzle generously with the cooled gula melaka syrup and pour over the salted coconut milk.
Uns 1 min
16
Serve immediately.

Conservació

Com conservar-ho

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

Com reescalfar-ho

Eaten cold; do not reheat.