DessertSnack

Chendol

Name: Chendol
Prep time: 45 min
Cook time: 20 min
Total time: 2 h 5 min
Yield: 4 porsiyon
Cuisine: malaysian, southeast_asian
Ingredients: 0,5 su bardağı rice flour; 2 yemek kaşığı tapioca flour; 0,5 su bardağı pandan juice from 4-5 pandan leaves; 0,75 su bardağı water; 0,25 çay kaşığı rock salt; 4 su bardağı ice water; 1 su bardağı palm sugar chopped; 0,5 su bardağı water; 1 adet pandan leaf knotted; 2 su bardağı coconut milk full-fat; 0,25 çay kaşığı rock salt; 3 su bardağı shaved ice; 0,5 su bardağı red beans cooked, sweetened (isteğe bağlı); 0,25 su bardağı sweet corn canned, drained (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 2 sa. 5 dk.
Porsiyon: 4
Zorluk: Orta

Ön hazırlık

Malzemeler

chendol jelly

0,5 su bardağırice flour
2 yemek kaşığıtapioca flour
0,5 su bardağıpandan juice, from 4-5 pandan leaves
0,75 su bardağıwater
0,25 çay kaşığırock salt
4 su bardağıice water

gula melaka syrup

1 su bardağıpalm sugar, chopped
0,5 su bardağıwater
1 adetpandan leaf, knotted

coconut milk

2 su bardağıcoconut milk, full-fat
0,25 çay kaşığırock salt

serving

3 su bardağıshaved ice
0,5 su bardağıred beans, cooked, sweetened(isteğe bağlı)
0,25 su bardağısweet corn, canned, drained(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

Eaten cold; do not reheat.