DessertSnack

Chendol

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

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.

O rețetă originală de Forkin

Durată totală: 2 ore 5 min.
Porții: 4
Dificultate: Medie

Pregătirea ingredientelor

Ingrediente

chendol jelly

0,5 canărice flour
2 lingurătapioca flour
0,5 canăpandan juice, from 4-5 pandan leaves
0,75 canăwater
0,25 lingurițărock salt
4 canăice water

gula melaka syrup

1 canăpalm sugar, chopped
0,5 canăwater
1 buc.pandan leaf, knotted

coconut milk

2 canăcoconut milk, full-fat
0,25 lingurițărock salt

serving

3 canăshaved ice
0,5 canăred beans, cooked, sweetened(opțional)
0,25 canăsweet corn, canned, drained(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

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

Reîncălzire

Eaten cold; do not reheat.