Chendol (Jen-Dol) Recipe – Malaysian-Style Chendol Dessert
Chendol is a beloved dessert throughout Southeast Asia, and this particular version originates from Malaysia, offering a refreshingly sweet treat with coconut, pandan, and palm sugar. Perfect for hot days, this dessert features bright green chendol noodles, a silky syrup made from palm sugar, and creamy coconut milk topped with shaved ice. Easy to make and packed with traditional flavors, it’s no surprise why chendol is a favorite street food dessert!
| Name | Chendol (Jen-Dol) |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Total Time | 55 minutes |
| Servings | 6 |
| Category | Dessert |
| Cuisine | Malaysian, Asian |
| Keywords | Malaysian, Asian, < 60 Mins |
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh screwpine (pandan) leaves | 10 leaves (or 1-2 drops pandan extract) |
| Palm sugar | 2-3 discs (about 100g) |
| Granulated sugar | ½ cup |
| Water | 5 cups (divided) |
| Green pea flour | 1 cup |
| Fresh coconut (grated) | 1 whole coconut (or 1 cup canned coconut milk) |
| Salt | ½ teaspoon |
| Ice cubes and shaved ice | As needed |
Nutritional Information (Per Serving)
| Calories | 48.8 kcal |
|---|---|
| Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 3.6 mg |
| Carbohydrates | 12.6 g |
| Fiber | 0 g |
| Sugars | 12.6 g |
| Protein | 0 g |
Instructions
1. Prepare the Chendol (Green Noodles)
- Extract Pandan Juice:
- Start by pounding the fresh pandan leaves with a mortar and pestle to release their natural juices. Add just enough water to facilitate extraction, and strain the liquid. If using pandan extract, add a drop or two into a cup of water.
- Color the Water:
- Combine the extracted pandan juice with additional water until you reach a total of 2 cups. If desired, add a few drops of green food coloring to enhance the visual appeal.
- Create the Chendol Mixture:
- Gradually mix the green pea flour into the pandan water, stirring well until there are no lumps.
- Cook the Mixture:
- Pour the flour mixture into a saucepan and cook over medium heat, stirring constantly until the mixture thickens and starts to bubble. It should form a slightly gelatinous texture.
- Shape the Chendol:
- Place a chendol frame or sieve with medium-sized holes over a large basin filled with cold water and ice cubes. Spoon the cooked mixture onto the sieve and gently press with a spatula or spoon, pushing the mixture through to form noodle-like strands.
- Allow the chendol strands to cool in the ice water, then drain thoroughly. Chill until ready to use.
2. Prepare the Palm Sugar Syrup
- Make the Syrup Base:
- Combine the palm sugar and granulated sugar in a saucepan along with ½ cup of water.
- Simmer and Strain:
- Bring the mixture to a gentle boil, stirring occasionally until all the sugar has dissolved and you have a smooth syrup. Remove from heat, strain to remove impurities, and allow it to cool. Set aside.
3. Prepare the Coconut Milk
- Extract Coconut Milk (If Using Fresh Coconut):
- Add the remaining water to the grated coconut and squeeze to extract coconut milk, ensuring a creamy consistency. If using canned coconut milk, skip this step.
- Season the Coconut Milk:
- Add a pinch of salt to the coconut milk for a subtle savory contrast to the sweetness of the dessert.
4. Assemble the Chendol Dessert
- Layer the Ingredients:
- In a small serving bowl, place 1 tablespoon of the chilled chendol noodles at the bottom.
- Add Syrup and Coconut Milk:
- Drizzle with 1 tablespoon of the palm sugar syrup, and pour in approximately ¼ cup of the coconut milk.
- Top with Ice:
- Generously top with shaved ice for a refreshing finish.
5. Serve and Enjoy!
- Serve immediately and enjoy this delightful Malaysian treat!
Tips:
- For a more vibrant green color, adjust the amount of food coloring or pandan extract as desired.
- Ensure that the ice water for the chendol is very cold; this helps set the chendol noodles for a firmer texture.
- If using canned coconut milk, try chilling it for extra creaminess.
Note:
If you are using pure green pea flour, increase the pandan juice to 2½ cups and reduce the green pea flour to ½ cup. This will give the chendol noodles a smoother texture.
Enjoy making this Chendol recipe that brings the exotic flavors of Malaysia right to your home! Perfect for when you’re craving something light, refreshing, and authentic.
