Chendol Recipe

Chendol Recipe

(Nyonya Desserts Recipes)


20 pandan (screwpine) leaves, roughly chopped

2 cups water

cup green pea flour

teaspoon alkaline water


Sugar syrup:

400 g palm sugar (gula Melaka)

200 g coarse sugar

100 g rock sugar

100 g brown sugar

50 g molasses (ba leh koh)

2 pandan (screwpine leaves), tied into a knot

Enough water to cover the above


Coconut Milk:

2 coconuts, grated

500 ml boiled warm water

2 teaspoons salt



To make chendol: Put the chopped pandan leaves and water in an electric blender and whizz for a minute.   Strain through a fine sieve or muslin cloth to extract 2 cups juice.  Combine the pandan juice and the green pea flour slowing in a mixing bowl.  Stir well to mix before passing through a sieve.  Add the alkaline water to the flour mixture and set aside for an hour.  Cook the mixture over medium heat, stirring until batter thickens and turns translucent jade green.  Fill a basin with ice and cold water and set the chendol mould over it.   Remove cooked batter from heat.  Dole a portion of the batter onto the chendol mould and immediately push the soft, sloppy lump through using the back of a ladle, or pastry cutter.  Drain chendol in a colander and set aside.


To make sugar syrup:  In a pot, bring all to a boil.  Simmer for 5-6 hours to obtain a smooth, full caramel flavor.  Strain syrup and set aside to cool.


To make coconut milk:  Whizz all in a blender and strain.  Set aside in the refrigerator until needed.  Alternatively, use ready-squeezed coconut milk added with the salt.


To serve chendol, spoon chendol into a bowl, top with shaved ice, coconut milk and sugar syrup.  Serve cold.


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