24min 4 ppl
Chendol
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 7 steps
Medium: 31–60 min or 7–12 steps
230 kcalper person
Protein 3g
Carbs 50g
Fats 3g
About this dish
Bright green pandan rice-flour noodles served over shaved ice with coconut milk and a palm sugar syrup, a Singaporean hawker dessert built for a hot afternoon.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leavesblended with 300 ml water and strained for juice8 leaves
Tins & Jars
- Coconut Milk400 ml
- Ready-made red bean pasteto serve100 g
Dried Goods
- Rice flour60 g
- Tapioca Starch40 g
- Waterdivided600 ml
- Palm sugarroughly chopped200 g
- Ice cubes400 g
Spices & Seasonings
- Fine sea salt0.25 tsp
Utensils
- Blender
- Fine-mesh sieve
- Saucepan
- Colander
- Large bowl for ice bath
Method
1
Blend the pandan leaves with 300 ml of the water, then strain through a fine-mesh sieve to make bright green pandan juice.
Approx. 8 minutes
2
Whisk the rice flour and tapioca starch into the pandan juice with 200 ml of the remaining water until completely smooth.
Approx. 5 minutes
3
Pour the batter into a saucepan and cook over medium heat, stirring constantly, for 6 minutes until it thickens into a glossy green dough.
Approx. 6 minutes
4
Press the hot dough through a colander held over a bowl of iced water, letting short green strands drop straight into the ice to set into chendol noodles.
Approx. 10 minutes
5
Simmer the palm sugar with the remaining 100 ml of water and the salt in a small saucepan for 5 minutes until dissolved into a syrup, then cool.
Approx. 5 minutes
6
Drain the chendol noodles and divide them between four bowls with the crushed ice cubes.
Approx. 4 minutes
7
Spoon over the coconut milk and palm sugar syrup, top with the red bean paste, and serve immediately.
Approx. 4 minutes
