DessertSnack

Chendol

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 5 min
Porcje: 4
Trudność: Średni

Przygotowanie stanowiska

Składniki

chendol jelly

0,5 szklankarice flour
2 łyżkatapioca flour
0,5 szklankapandan juice, from 4-5 pandan leaves
0,75 szklankawater
0,25 łyżeczkarock salt
4 szklankaice water

gula melaka syrup

1 szklankapalm sugar, chopped
0,5 szklankawater
1 szt.pandan leaf, knotted

coconut milk

2 szklankacoconut milk, full-fat
0,25 łyżeczkarock salt

serving

3 szklankashaved ice
0,5 szklankared beans, cooked, sweetened(opcjonalnie)
0,25 szklankasweet corn, canned, drained(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

Eaten cold; do not reheat.