Authentic Homemade Chendol: A Classic Singaporean Dessert

Ingredients

  • 1 cup green pea flour
  • 1/2 teaspoon lye water (food-grade potassium carbonate & sodium bi-carbonate solution)
  • 1.5 cups water
  • Green food coloring (optional)
  • 2 cups shaved ice
  • 1 cup coconut milk
  • 1 cup palm sugar
  • 1/2 cup granulated sugar
  • 1/2 cup water (for syrup)
  • 1 cup cooked red beans (optional)

Steps and instructions

  1. In a bowl, mix the green pea flour and lye water together. Gradually add water while stirring to create a smooth paste.
  2. Add a few drops of green food coloring to the paste if you desire a more vibrant color.
  3. Boil a large pot of water. Once it's boiling, squeeze the paste through a chendol press into the boiling water.
  4. Boil the green worm-like jelly (chendol) for about 2-3 minutes or until they float to the surface. Drain and rinse the chendol under cold water. Set aside.
  5. To make the syrup, combine palm sugar, granulated sugar, and water in a medium saucepan. Bring to a boil and simmer until the sugar has completely dissolved. Set aside to cool.
  6. For assembly, put a scoop of the cooked chendol at the bottom of a serving bowl. Add some cooked red beans if desired.
  7. Top with shaved ice, pour coconut milk over the ice, and drizzle generously with the syrup. Serve immediately.

Tools for making

  • Mixing Bowl - A bowl to mix the green pea flour and lye water.
  • Chendol Press - A tool used to squeeze the chendol paste into boiling water, creating thin worm-like strands.
  • Large Pot - A pot to boil water for cooking the chendol.
  • Saucepan - A medium-sized pan to make the syrup.
  • Serving Bowls - Bowls to serve the chendol.
  • Spoon - Utensil for stirring the chendol paste and mixing the syrup.
  • Strainer - Used to rinse the cooked chendol under cold water.

Recipe variations

  • Use pandan juice instead of green food coloring for a natural green color and fragrant flavor.
  • Add cooked sweet potato or yam cubes as an additional topping.
  • Replace green pea flour with rice flour or cornstarch for a gluten-free version.
  • Swap coconut milk with almond milk or soy milk for a dairy-free option.
  • Add a scoop of durian flesh for a unique and intense flavor.
  • Include jackfruit slices for added sweetness and tropical taste.
  • Top the chendol with toasted coconut flakes for an extra crunch.
  • For a more indulgent version, serve the chendol with a scoop of vanilla or pandan ice cream on top.

Recipe overview

Chendol is a popular traditional dessert in Southeast Asia, particularly in Indonesia, Malaysia, and Singapore. This refreshing dish is a delightful treat to have on a hot day and is known for its distinctive, worm-like green jelly made from green pea flour. It's served with heavenly coconut milk and sweet palm sugar syrup, often with the addition of cooked red beans. In this recipe, we'll guide you through the process of making Chendol from scratch. You'll learn how to create the green jelly, prepare the syrup, and assemble the dessert. The process may seem complex at first, but once you get the hang of it, you'll find it quite straightforward. Expect a dessert that offers a beautiful mix of flavors and textures, with the creamy coconut milk, the soft chewiness of the green jelly, and the sweetness of the palm sugar syrup and red beans. This Chendol recipe is perfect for those looking to prepare a unique and exotic dessert that will instantly transport you to the streets of Southeast Asia. Enjoy the process and the delicious results!

Common questions

  1. Can I make chendol without lye water?
    Yes, you can substitute lye water with baking soda. Use 1/4 teaspoon of baking soda for every 1/2 teaspoon of lye water.
  2. Can I make chendol without a chendol press?
    Yes, if you don't have a chendol press, you can use a piping bag with a large round tip or even cut the dough into thin strips using a knife.
  3. Can I use canned red beans instead of cooking them from scratch?
    Yes, you can use canned red beans if you prefer. Just make sure to drain and rinse them before using.
  4. Can I use other toppings instead of red beans?
    Certainly! Chendol is versatile, and you can use various toppings like sweet corn, diced jackfruit, or even sweetened fruits.
  5. How long can I store the chendol?
    Chendol is best consumed immediately after assembly. The chendol jelly can become soft and lose its texture if stored for too long.

Serving dishes and utensils

  • Chendol press - A tool used to create the worm-like jelly strands for the Chendol dessert.
  • Large pot - For boiling the water and cooking the chendol.
  • Bowl - To mix the green pea flour and lye water together.
  • Saucepan - To make the syrup by boiling and simmering the sugar and water.
  • Serving bowls - To serve the Chendol dessert.
  • Spoon - For scooping and serving the chendol, red beans, shaved ice, coconut milk, and syrup.

Origin stories

Chendol, a beloved dessert delicacy, traces its rich history back to Southeast Asia, particularly in Indonesia, Malaysia, and Singapore. The word 'Chendol' itself is derived from the word 'Jendol' in Javanese language, which means 'bumpy' or 'bulgy', aptly describing the green jelly's distinctive appearance. This delicious dessert, reminiscent of the region's vibrant street food culture, has even made it to the list of '50 Best Desserts in the World' by CNN Go in 2011. Traditionally served in a bowl with shaved ice, coconut milk, and palm sugar syrup, Chendol is often enjoyed as a refreshing treat under the tropical sun. Over the years, its versatility has led to a myriad of modern adaptations including Chendol ice cream, cake, and even cocktails, while still preserving its original, humble charm.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.