D'Open Kitchen

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Chendol

Name: Chendol
Prep time: 20 min
Cook time: 10 min
Ingredients: 400 gm Pandan Juice; 50 gm Tepung Hoon Kueh; 35 gm Tapiocia Flour; 1 tbsp Instant Jelly Powder; 2 tsp Alkaline water; 1/4 tsp Salt; 2 tbsp Sugar; 1 bundle of pandan leaves; Cooked red beans; 200 gm Gula Melaka; 100 ml Water; 1 knot Pandan leaves; Coconut Milk; 200 gm Coconut Milk; pinch of salt

Recipe by

Trish yee

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.

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Prep Time 20

Cook Time 10

Course Dessert

Cuisine Singapore

Ingredients

Chendol Jelly

400 gm Pandan Juice
50 gm Tepung Hoon Kueh
35 gm Tapiocia Flour
1 tbsp Instant Jelly Powder
2 tsp Alkaline water
1/4 tsp Salt
2 tbsp Sugar
1 bundle of pandan leaves
Cooked red beans

Gula Melaka Syrup

200 gm Gula Melaka
100 ml Water
1 knot Pandan leaves
Coconut Milk
200 gm Coconut Milk
pinch of salt

Instructions

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.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.