Chendol
The Quirky Foodster Team
Ingredients
- Rice flour — 100 g (3/4 cup)
- Tapioca starch — 25 g (3 tbsp)
- Water, plus extra pandan-infused water — 400 ml (1 3/4 cups)
- Pandan leaves, blended with a little water and strained for juice and colour — 6
- Palm sugar (gula melaka), chopped — 200 g (1 cup)
- Water, for the syrup — 100 ml (1/3 cup plus 1 tbsp)
- Coconut milk — 400 ml (1 3/4 cups)
- Salt — 1/4 tsp
- Crushed ice, to serve
- Cooked red beans, to serve (optional) — 100 g (3.5 oz)
Method
- Combine the rice flour, tapioca starch, water and pandan juice in a saucepan and whisk until smooth.
- Cook over medium heat, stirring constantly, for 6-8 minutes until the mixture thickens into a smooth, glossy green paste.
- Press the hot paste through a chendol press or a colander with small holes directly into a bowl of iced water, forming short green jelly strands. Chill until firm.
- Melt the palm sugar with the water in a small saucepan over low heat, simmering for 5 minutes until syrupy, then cool.
- Warm the coconut milk gently with the salt, then cool or chill as preferred.
- To serve, fill glasses with crushed ice, top with chendol strands and a spoonful of red beans if using, then pour over coconut milk and palm sugar syrup.
Introduction: Chendol is a beloved iced dessert of green pandan-flavoured rice flour jellies served with coconut milk, palm sugar syrup and shaved ice, a popular way to cool down in Singapore's tropical heat.
Cultural Background: Chendol is a beloved iced dessert of green pandan-flavoured rice flour jellies served with coconut milk, palm sugar syrup and shaved ice, a popular way to cool down in Singapore's tropical heat. Found across hawker centres island-wide, its distinctive worm-like green jellies and dark, sweet gula melaka syrup make it instantly recognisable and much loved.
Tips: Work quickly while the pandan paste is hot; it becomes difficult to press through the holes once it cools and firms. Chill the pressed chendol strands in iced water immediately to help them hold their shape and firm texture.
Variations: Add cubes of jackfruit or grass jelly for extra texture, both popular additions. Use a piping bag with a small round nozzle if a proper chendol press is unavailable. Naturally vegetarian and vegan as prepared.
Storage: Store chendol strands submerged in water in the fridge for up to 2 days; syrup keeps in a sealed jar for up to 2 weeks.
Reheating: Not applicable; chendol is served cold.
Nutrition: Approx. 310 kcal, 3g protein, 48g carbs, 12g fat, 2g fibre per serving.
FAQs:
Q: What is gula melaka?
A: Gula melaka is a fragrant palm sugar, dark and caramel-like in flavour, essential to the syrup in this dessert.
Q: Can I make chendol without a special press?
A: Yes, a colander with small round holes, or a piping bag fitted with a small nozzle, works well as a substitute.
- Rice flour — 100 g (3/4 cup)
- Tapioca starch — 25 g (3 tbsp)
- Water, plus extra pandan-infused water — 400 ml (1 3/4 cups)
- Pandan leaves, blended with a little water and strained for juice and colour — 6
- Palm sugar (gula melaka), chopped — 200 g (1 cup)
- Water, for the syrup — 100 ml (1/3 cup plus 1 tbsp)
- Coconut milk — 400 ml (1 3/4 cups)
- Salt — 1/4 tsp
- Crushed ice, to serve
- Cooked red beans, to serve (optional) — 100 g (3.5 oz)
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