Chendol

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 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.

   Ongeveer 2 min

5. 5

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

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 1 min

7. 7

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 15 min

9. 9

   Drain the chendol and refrigerate until ready to serve.

   Ongeveer 30 min

10. 10

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

    Ongeveer 1 min

11. 11

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

    Ongeveer 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.

    Ongeveer 1 min

14. 14

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

    Ongeveer 1 min

15. 15

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

    Ongeveer 1 min

16. 16

    Serve immediately.