Ingredients
Topping
Red bean
Coconut milk
Gula melaka syrup
Chendol
Directions
- 1
Add soaked red beans and salt to a pot, bring to a boil, then reduce heat to low and simmer for 45 minutes.
- 2
Add more water as needed. Continue simmering until the water evaporates and the beans are soft and tender.
- 3
Stir in sugar and mix well, cook for another 1-2 minutes.
- 4
The red bean mash will thicken slightly when cooling.
- 5
In a small pot, combine coconut milk, pandan leaves, salt, and water. Stir continuously and cook over low heat for 1 minute.
- 6
Set aside.
- 7
In another pot, combine gula Melaka, water, and pandan leaves. Simmer until the palm sugar has dissolved.
- 8
Strain the syrup and set aside.
- 9
Blend 6 pandan leaves with 600ml of water, then strain the pandan water and set aside.
- 10
In a mixing bowl, combine all the chendol ingredients and add the pandan water. Mix well and transfer to a pot.
- 11
Prepare a bowl filled with water and ice cubes.
- 12
Cook the chendol mixture until it thickens and turns translucent green.
- 13
Place a small amount of the chendol batter into a colander and press it into the ice water to prevent sticking.
- 14
Repeat until all the batter is used.
- 15
Keep the chendol in the refrigerator until ready to use.
- 16
In a small bowl, add crushed ice and top with chendol, red beans, creamed corn, gula melaka syrup, and coconut milk.
- 17
Serve immediately.
