Preskoči na sadržaj
Forkin
Svi recepti
DessertSnack

Chendol

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.

Izvorni recept autora Forkin

Ukupno vrijeme
2 h 5 min
Porcije
4
Težina
Srednje
Chendol

Priprema

Sastojci

chendol jelly

  • 0,5 šalicarice flour
  • 2 žlicatapioca flour
  • 0,5 šalicapandan juice, from 4-5 pandan leaves
  • 0,75 šalicawater
  • 0,25 žličicarock salt
  • 4 šalicaice water

gula melaka syrup

  • 1 šalicapalm sugar, chopped
  • 0,5 šalicawater
  • 1 kompandan leaf, knotted

coconut milk

  • 2 šalicacoconut milk, full-fat
  • 0,25 žličicarock salt

serving

  • 3 šalicashaved ice
  • 0,5 šalicared beans, cooked, sweetened(neobavezno)
  • 0,25 šalicasweet corn, canned, drained(neobavezno)

Oprema

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

Postupak

Korak po korak

  1. 1

    Combine the palm sugar, water, and pandan leaf in a small saucepan for the gula melaka syrup.

  2. 2

    Bring the mixture to a simmer over medium heat, stirring occasionally until the palm sugar is fully dissolved.

    Oko 5 min

  3. 3

    Remove the pandan leaf and set the syrup aside to cool completely.

  4. 4

    In a medium saucepan, whisk together the rice flour, tapioca flour, pandan juice, water, and rock salt for the chendol jelly.

    Oko 2 min

  5. 5

    Cook the mixture over medium-low heat, stirring continuously, until it thickens into a translucent, sticky paste.

    Oko 10 min

    Napomena kuhara: This may take 8-10 minutes. Do not stop stirring to prevent lumps.

  6. 6

    Prepare a large bowl of ice water for cooling the chendol.

    Oko 1 min

  7. 7

    Press the hot chendol paste through a chendol press or a colander with large holes directly into the ice water.

    Oko 5 min

    Napomena kuhara: Work quickly while the mixture is still warm and pliable.

  8. 8

    Let the chendol strands firm up in the ice water for at least 15 minutes.

    Oko 15 min

  9. 9

    Drain the chendol and refrigerate until ready to serve.

    Oko 30 min

  10. 10

    Combine the coconut milk and rock salt in a small saucepan.

    Oko 1 min

  11. 11

    Heat gently over low heat, stirring until the salt dissolves. Do not boil.

    Oko 3 min

  12. 12

    Remove from heat and let the coconut milk cool down.

  13. 13

    To assemble, spoon some shaved ice into serving bowls.

    Oko 1 min

  14. 14

    Add a generous portion of the drained chendol jelly, and optionally, red beans and sweet corn.

    Oko 1 min

  15. 15

    Drizzle generously with the cooled gula melaka syrup and pour over the salted coconut milk.

    Oko 1 min

  16. 16

    Serve immediately.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

Eaten cold; do not reheat.

More recipes

All recipes
  • Traditional Tsoureki

    Traditional Tsoureki

    This traditional Greek sweet bread is rich, fragrant, and perfect for holidays or a special breakfast. It features subtle notes of orange, lemon, and mahleb, giving it a unique aromatic flavor. The dough is braided and baked to a beautiful golden brown.

    4 h 35 min 485 kcal
  • Tuna and White Bean Salad

    Tuna and White Bean Salad

    This refreshing salad combines flaky tuna with creamy cannellini beans and crisp vegetables, all tossed in a bright lemon vinaigrette. It's a simple yet satisfying meal perfect for a quick lunch or light dinner.

    15 min
  • Claypot Rice with Chinese Sausage

    Claypot Rice with Chinese Sausage

    This comforting claypot rice features fluffy rice cooked with savory Chinese sausage and tender chicken, all infused with a fragrant soy sauce mixture. The claypot creates a delicious crispy rice crust (socarrat) at the bottom. It's a satisfying one-pot meal perfect for a weeknight dinner.

    1 h 10 min 812 kcal
  • Chicken Velveeta Soup

    Chicken Velveeta Soup

    A rich and creamy soup made with processed cheese, tender chicken, and mixed vegetables. This incredibly simple one-pot recipe comes together in under 30 minutes, making it a perfect hearty meal for a busy weeknight.

    20 min 389 kcal
  • Pad Pak Boong Fai Daeng (Stir-fried Morning Glory)

    Pad Pak Boong Fai Daeng (Stir-fried Morning Glory)

    This quick and flavorful Thai stir-fry features crisp morning glory (water spinach) cooked with a savory sauce. It's a popular side dish known for its vibrant green color and garlicky punch.

    20 min 173 kcal
  • Lemon Herb Chicken

    Lemon Herb Chicken

    This bright and flavorful chicken dish is simple enough for a weeknight but elegant enough for guests. Chicken breasts are pan-seared and then simmered in a light lemon-herb sauce, resulting in tender, juicy chicken.

    45 min 326 kcal
  • Turkish Red Lentil Soup (Mercimek Çorbası)

    Turkish Red Lentil Soup (Mercimek Çorbası)

    This hearty and flavorful Turkish red lentil soup is a staple, known for its vibrant color and comforting taste. It's a simple, nourishing, and naturally vegan soup, perfect for a light lunch or a starter.

    45 min 437 kcal