My Recipes
Chendol
It only requires 30 minutes to prepare this recipe. I learnt this from my mum who learnt it from my grandma.
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Chef John Sawarto , Your private chef
Ingredients
-
10 pandan leaves, sliced to about an inch length
100g mung bean flour, sifted
1/2 tsp alkaline water (optional)
pinch of salt
45g sugar
650 ml water
500ml coconut milk (to mix with pinch of salt)
100ml gula melaka syrup or as needed
Methods
- Put chopped pandan and about 50ml water to blitz in a blender.
- Strain the mixture to about 650ml of pandan water.
- Mix pandan water with mung bean flour.
- Add salt and sugar.
- Cook the mixture over medium heat and whisk continuously to prevent the batter from getting burnt at the bottom.
- Prepare a tub of ice water.
- Press the chendol batter onto a perforated ladle and allow the mixture to drop directly into the cold water. Drain chendol from ice water and use.
- Garnish the chendol with gula melaka syrup and coconut milk.
- Stir with ice cubes before serving!
Tips
You could top up with more ingredients like corn and attap chee. You can choose to chill in the fridge before you serve.
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