Singaporean chendol, a vibrant and refreshing dessert, is a beloved treat across Southeast Asia, but the Singaporean version holds a special place in hearts (and stomachs!). This iconic shaved ice dessert boasts a unique combination of sweet coconut milk, vibrant green pandan jelly noodles, and red kidney beans, all topped with a generous drizzle of gula melaka (palm sugar syrup). Its simple ingredients belie a complex symphony of textures and flavors—the soft, chewy noodles, the creamy coconut milk, the slightly sweet beans, and the rich, caramel-like sweetness of the gula melaka create a truly unforgettable taste experience.
Beyond its deliciousness, chendol offers a refreshing escape from Singapore's tropical heat. Its visually appealing layers make it a delightful treat to both eat and behold. Ready to make your own bowl of this delicious dessert? Let's dive into the step-by-step instructions and create this Singaporean culinary gem!
Tools Needed
- pots
- stove
- mixing bowls
- knife
- mold
- bags
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Boil water, add sugar and pandan leaves. Stir until sugar dissolves. Let it boil again, then turn off the heat and let it cool completely.
- Add coconut milk and salt to a pot. Simmer over low heat until cooked.
- Use boiling water, add food coloring, and gradually add rice flour while kneading until the dough is smooth and soft. Repeat this process for different colors (pink and green). Store in bags to prevent drying.
- Roll out the colored dough into thin sheets. Fold the ends inward and cut into thin strips using a knife coated with tapioca flour. Sift out excess flour.
Step 2. Shape and Cook the Noodles
- Use a mold dusted with tapioca flour to prevent sticking. Press a small amount of dough into the mold to create the noodle shape.
- Boil the Lod Chong noodles and the Chendol noodles separately in boiling water until cooked. Scoop them out and place in cold water to stop the cooking process.
Step 3. Assemble the Chendol
- Combine the cooked noodles, syrup, coconut milk, and ice in a bowl. Mix gently.
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Tips
- Use boiling water for the Lod Chong dough to ensure the correct texture.
- Adjust the amount of sugar and coconut milk to your preference.
Nutrition
- N/A
FAQs
1. Can I make the chendol noodles myself?
Yes! While pre-made pandan noodles are readily available, you can find many recipes online for making your own using pandan leaves and rice flour. It's a bit more time-consuming, but very rewarding.
2. What can I substitute for gula melaka?
If you can't find gula melaka, you can substitute with brown sugar or a mixture of brown sugar and coconut sugar. Adjust the sweetness to your preference.
Making Singaporean chendol is a rewarding experience, resulting in a delicious and visually stunning dessert that's perfect for any occasion. This recipe allows you to customize the sweetness and ingredients to your liking, making it a truly personal culinary adventure. So grab your ingredients and embark on this flavorful journey—enjoy your homemade bowl of refreshing Singaporean chendol!