Chendol

Introduction

History

Chendol has a long history and is believed to have originated in Indonesia. It has since spread to other countries in Southeast Asia, such as Malaysia, Singapore, and Thailand. The recipe has evolved over the years, with different variations and ingredients being used in different regions.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to pound the screwpine leaves well to extract the juice for a more flavorful chendol.

- Stir the mixture continuously while cooking to prevent lumps from forming.

- Chill the chendol in cold water and ice cubes to maintain its texture and freshness.

- Adjust the sweetness of the syrup according to your preference.

- Serve the chendol immediately after adding the shaved ice for the best taste and texture.

Serving Suggestions

Chendol is best served chilled with shaved ice and syrup. It can be enjoyed on its own as a dessert or paired with other traditional snacks and dishes for a complete meal.

Cooking Techniques

Pound the screwpine leaves well to extract the juice effectively.

- Cook the flour mixture over medium heat and stir continuously to prevent lumps.

- Use a chendol frame to create the signature noodle-like texture of the dessert.

Ingredient Substitutions

Use pandan extract instead of screwpine leaves.

- Substitute coconut milk with almond milk for a dairy-free option.

- Replace palm sugar with brown sugar or honey for a different sweetness level.

Make Ahead Tips

Chendol can be prepared ahead of time and stored in the refrigerator for up to 2-3 days. Keep the components separate and assemble the dessert just before serving for the best taste and texture.

Presentation Ideas

Serve chendol in small bowls or cups for individual servings. Garnish with additional shaved ice and a drizzle of syrup for a beautiful presentation. You can also add a sprinkle of toasted coconut flakes or chopped nuts for extra crunch.

Pairing Recommendations

Chendol pairs well with other traditional Southeast Asian desserts such as cendol, onde-onde, and kuih talam. It can also be enjoyed with savory dishes like nasi lemak or laksa for a complete meal experience.

Storage and Reheating Instructions

Store any leftover chendol in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply microwave the dessert for a few seconds or enjoy it chilled as a refreshing treat.

Nutrition Information

Calories per serving

A serving of chendol typically contains around 200-250 calories, depending on the portion size and ingredients used. It is a relatively high-calorie dessert due to the combination of carbohydrates and fats.

Carbohydrates

Chendol is a carbohydrate-rich dessert, with the main sources of carbs coming from the flour, palm sugar, and coconut milk. It provides a quick source of energy and can be enjoyed as a sweet treat in moderation.

Fats

Coconut milk is the main source of fats in chendol. It adds a creamy texture and richness to the dessert. While coconut milk is high in saturated fats, it also contains medium-chain triglycerides that are considered beneficial for health in moderation.

Proteins

Chendol is not a significant source of protein, as the main ingredients are carbohydrates and fats. However, the grated coconut used in the recipe does provide some protein content.

Vitamins and minerals

Screwpine leaves are rich in vitamins and minerals, including vitamin C, vitamin A, and calcium. These nutrients add to the overall nutritional value of chendol and provide some health benefits.

Alergens

Chendol contains coconut milk, which may be an allergen for some individuals with nut allergies. It is important to check for any allergies or dietary restrictions before consuming this dessert.

Summary

Overall, chendol is a sweet and indulgent dessert that is best enjoyed in moderation. It provides a good source of carbohydrates and fats, along with some vitamins and minerals from the ingredients used. It is a popular treat in Southeast Asia and is loved for its unique flavors and textures.

Summary

Chendol is a delightful and colorful dessert that is loved for its unique flavors and textures. This recipe combines the sweetness of palm sugar, the creaminess of coconut milk, and the freshness of screwpine leaves to create a refreshing treat that is perfect for hot days. Enjoy this Southeast Asian classic with shaved ice and syrup for a delicious and satisfying dessert experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a hot summer day and I was visiting my friend's grandmother in her small village in Malaysia. As soon as I walked into her kitchen, the sweet aroma of coconut milk and pandan leaves filled the air. I watched in awe as she carefully poured a green, jelly-like substance into a bowl filled with shaved ice and red beans. She then drizzled a generous amount of gula melaka (palm sugar) syrup over the top, creating a beautiful and colorful dessert known as chendol.

I had never tasted anything like it before. The combination of flavors and textures was unlike anything I had ever experienced. I begged my friend's grandmother to teach me how to make it, and she graciously agreed.

She began by explaining that chendol is a traditional Malaysian dessert that is commonly sold by street vendors and at local markets. The key ingredients are coconut milk, pandan leaves, gula melaka, red beans, and a special green noodle made from rice flour and pandan juice. She showed me how to make the green noodle by mixing rice flour with pandan juice and then pushing the mixture through a sieve to create thin strands. She then boiled the noodles until they were soft and set them aside to cool.

Next, she demonstrated how to make the gula melaka syrup by melting palm sugar in water and simmering it until it thickened. The syrup had a rich, caramel-like flavor that complemented the sweetness of the coconut milk perfectly.

As the chendol came together, my friend's grandmother explained that the dish was not only delicious but also had cultural significance. It was often served at special occasions and festivals, symbolizing good luck and prosperity. I was fascinated by the history and tradition behind this seemingly simple dessert.

After several hours of cooking and learning, the chendol was finally ready. My friend's grandmother served me a bowl filled with shaved ice, red beans, green noodles, coconut milk, and gula melaka syrup. I took my first bite and was instantly transported back to that hot summer day in Malaysia. The flavors were complex and harmonious, with the sweetness of the syrup balancing the richness of the coconut milk and the earthiness of the red beans.

From that moment on, chendol became a staple in my cooking repertoire. I made it for friends and family, impressing them with my newfound skills and knowledge of Malaysian cuisine. I experimented with different variations, adding ingredients like corn, grass jelly, and durian to create unique and delicious renditions of the classic dessert.

Over the years, I continued to perfect my chendol recipe, drawing inspiration from my friend's grandmother and other cooks I met along the way. Each bowl I made brought back memories of that fateful day in Malaysia and the kindness of a stranger who had shared her love of cooking with me.

Now, as I pass on this recipe to future generations, I hope they will appreciate chendol not just for its taste, but for the stories and traditions that make it a truly special dish. Cooking is more than just following a set of instructions – it is a way to connect with others, preserve cultural heritage, and create lasting memories. And for me, chendol will always hold a special place in my heart as a reminder of the power of food to bring people together.

Categories

| Coconut Recipes | Malaysian Desserts | Malaysian Recipes | Palm Sugar Recipes | Screw Pine Leaf Recipes |

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