DessertSnack

Chendol

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

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.

Izvirni recept avtorja Forkin

Skupni čas: 2 h 5 min
Porcije: 4
Zahtevnost: Srednje

Priprava

Sestavine

chendol jelly

0,5 skodelicarice flour
2 žlicatapioca flour
0,5 skodelicapandan juice, from 4-5 pandan leaves
0,75 skodelicawater
0,25 žličkarock salt
4 skodelicaice water

gula melaka syrup

1 skodelicapalm sugar, chopped
0,5 skodelicawater
1 kospandan leaf, knotted

coconut milk

2 skodelicacoconut milk, full-fat
0,25 žličkarock salt

serving

3 skodelicashaved ice
0,5 skodelicared beans, cooked, sweetened(neobvezno)
0,25 skodelicasweet corn, canned, drained(neobvezno)

Oprema

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

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

Eaten cold; do not reheat.