Kuih and Desserts
Traditional Singaporean Chendol Recipe
A quintessential Singaporean treat, this Chendol features silky, handmade pandan-flavored starch jelly served over finely shaved ice. Drenched in rich, salted coconut milk and the deep, butterscotch-like intensity of authentic Gula Melaka syrup, it is the perfect antidote to the tropical heat.
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 4
- Level
- Medium
- Per serving
- 350 kcal
Method
Prepare the pandan juice by blending the chopped pandan leaves with 500ml of water. Strain through a fine muslin cloth or sieve to extract 450ml of dark green juice.
In a pot, combine the mung bean starch, rice flour, a pinch of salt, and the pandan juice. Whisk until no lumps remain.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon. The mixture will thicken and eventually turn translucent and glossy. This usually takes about 8-10 minutes.
Prepare a large bowl of ice-cold water. While the starch paste is still hot, press it through a chendol mold or a large-holed colander into the ice water. The droplets will firm up immediately into green jelly 'worms'. Drain and set aside in the fridge.
Prepare the syrup by simmering the Gula Melaka with 100ml of water and one knotted pandan leaf until thick and syrupy. Strain and cool.
Mix the coconut milk with 0.5 tsp of salt. Do not skip the salt as it provides the essential savory contrast to the sugar.
To assemble, place a generous spoonful of red beans and pandan jelly in the bottom of a bowl. Pack shaved ice on top, then drizzle with the salted coconut milk and a heavy pour of the Gula Melaka syrup.
Notes
Always use authentic Gula Melaka blocks; they should be dark and slightly soft. Hard, light-colored blocks often contain white sugar and lack the smoky depth.
The salt in the coconut milk is the 'secret' to authentic Singaporean chendol—it highlights the creaminess of the santan.
If you cannot find a chendol mold, a potato ricer or a stainless steel steamer tray with round holes works perfectly.
Store the green jelly in water in the refrigerator to keep them plump, but they are best consumed within 24 hours.
