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.
An original recipe by Forkin
- Total time
- 2 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chendol jelly
- 0.5 cuprice flour
- 2 tbsptapioca flour
- 0.5 cuppandan juice, from 4-5 pandan leaves
- 0.75 cupwater
- 0.25 tsprock salt
- 4 cupice water
gula melaka syrup
- 1 cuppalm sugar, chopped
- 0.5 cupwater
- 1 pcspandan leaf, knotted
coconut milk
- 2 cupcoconut milk, full-fat
- 0.25 tsprock salt
serving
- 3 cupshaved ice
- 0.5 cupred beans, cooked, sweetened(optional)
- 0.25 cupsweet corn, canned, drained(optional)
Equipment
chendol press or colander · saucepan · large bowl · whisk · serving bowls
The method
Step by step
- 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.
About 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.
About 2 min
- 5
Cook the mixture over medium-low heat, stirring continuously, until it thickens into a translucent, sticky paste.
About 10 min
Cook’s note: 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.
About 1 min
- 7
Press the hot chendol paste through a chendol press or a colander with large holes directly into the ice water.
About 5 min
Cook’s note: 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.
About 15 min
- 9
Drain the chendol and refrigerate until ready to serve.
About 30 min
- 10
Combine the coconut milk and rock salt in a small saucepan.
About 1 min
- 11
Heat gently over low heat, stirring until the salt dissolves. Do not boil.
About 3 min
- 12
Remove from heat and let the coconut milk cool down.
- 13
To assemble, spoon some shaved ice into serving bowls.
About 1 min
- 14
Add a generous portion of the drained chendol jelly, and optionally, red beans and sweet corn.
About 1 min
- 15
Drizzle generously with the cooled gula melaka syrup and pour over the salted coconut milk.
About 1 min
- 16
Serve immediately.
Keep it good
Store leftover chendol jelly, syrup, and coconut milk separately in airtight containers in the refrigerator.
Eaten cold; do not reheat.
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