Embark on a journey through the vibrant flavors of Southeast Asia with my Chendol recipe. This iconic dessert encapsulates the essence of tropical indulgence, weaving together the richness of coconut milk, the earthiness of palm sugar, and the allure of pandan-infused jelly.The star of the show is the striking green pandan jelly strips, delicately crafted to add a pop of color and a hint of fragrant sweetness. Nestled amid a bed of finely shaved ice, these jelly strips intermingle with the silken texture of red kidney beans and the creamy richness of coconut milk. A drizzle of gula melaka, a deep, caramel-like palm sugar syrup, crowns the creation, infusing every bite with a decadent sweetness.Served in a bowl or glass, Chendol is more than a dessert; it's a sensory adventure that transports you to bustling street markets and humid afternoons. Whether enjoyed as a respite from the heat or as a captivating conclusion to a meal, my Chendol recipe promises a symphony of textures and flavors that celebrate the vibrant tapestry of Southeast Asian culinary heritage.
Wash and cut the pandan leaves and place it in a blender with 500ml water. Blend till the leaves are all very fine and strain it to get 400ml of pandan juice.
Mix the juice and the rest of the ingredients in a pot and start cooking it. Stir constantly until the mixture becomes a sticky paste. Continue to stir the paste for 5 mins as this will make the chendol more resilient and chewy.
Next press the paste through the chendol press into ice cold water. Leave it in the fridge to set properly.
Serve with coconut milk, gula melaka and shaved/crushed ice and red beans.
Gula Melaka
To make the syrup, place the gula melaka in a pot and add an equal amount of water and boil till the gula melaka dissolves and becomes a syrup. Strain to remove impurities and keep aside.
Coconut Milk:
Bring coconut milk to a simmer and add a pinch of salt. Off the fire. Leave to cool.