DessertSnack

Chendol

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

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 2 t 5 min
Annoksia: 4
Vaikeustaso: Keskitaso

Esivalmistelut

Ainesosat

chendol jelly

0,5 kuppirice flour
2 rkltapioca flour
0,5 kuppipandan juice, from 4-5 pandan leaves
0,75 kuppiwater
0,25 tlrock salt
4 kuppiice water

gula melaka syrup

1 kuppipalm sugar, chopped
0,5 kuppiwater
1 kplpandan leaf, knotted

coconut milk

2 kuppicoconut milk, full-fat
0,25 tlrock salt

serving

3 kuppishaved ice
0,5 kuppired beans, cooked, sweetened(valinnainen)
0,25 kuppisweet corn, canned, drained(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

Eaten cold; do not reheat.