Dairy-Free Chendol
Dive into the tropical flavors of Southeast Asia with this vibrant and refreshing Dairy-Free Chendol, a plant-based twist on a classic dessert. Featuring silky pandan-infused mung bean noodles paired with creamy coconut milk and rich, caramel-like Gula Melaka syrup, this recipe is both indulgent and entirely dairy-free. The preparation process includes crafting homemade pandan extract for authentic floral notes and pressing the chendol noodles into an ice bath for a delightful chewy texture. Perfectly balanced between sweetness and a hint of salt, this no-dairy chendol is a refreshing treat that’s perfect for hot days or as a delightful finale to an Asian-inspired meal. Plus, with simple ingredients and natural colors, it’s a must-try for anyone seeking a healthier spin on this cherished dessert.
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Ingredients
- 50 grams Mung bean flour
- 10 leaves Pandan leaves
- 700 milliliters Water
- 1 drop Green food coloring (optional)
- 400 milliliters Coconut milk
- 150 grams Gula Melaka (palm sugar)
- 1 pinch Salt
- 200 grams Ice cubes
Directions
Step 1
To make the pandan extract, rinse and blend the pandan leaves with 200ml of water until fine. Strain through a fine sieve or cheesecloth to extract the green juice.
Step 2
In a saucepan, mix the mung bean flour with the remaining 500ml of water and the pandan juice. Add a drop of green food coloring if using for more vibrant color.
Step 3
Cook over medium heat, stirring continuously until the mixture thickens and becomes translucent, about 5-7 minutes.
Step 4
Prepare a bowl of iced water. Using a sieve or a perforated ladle, press the hot chendol mixture through into the iced water to form small noodles. Allow them to firm up in the cold water.
Step 5
Pour the coconut milk into a separate saucepan. Add a pinch of salt and warm over low heat until just heated, ensuring it doesn’t boil.
Step 6
In another saucepan, melt the Gula Melaka with a couple of tablespoons of water over low heat, stirring until completely dissolved to create a thick syrup.
Step 7
To assemble, place a handful of ice cubes at the bottom of each serving bowl. Add a generous spoonful of chendol noodles, pour over the warm coconut milk, and drizzle with palm sugar syrup.
Step 8
Serve immediately for a refreshing, cooling dessert.
Nutrition Facts
| Serving size | (1525.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 893.5 |
| Total Fat 2.0g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 277.4mg | 0% |
| Total Carbohydrate 204.9g | 0% |
| Dietary Fiber 8g | 0% |
| Total Sugars 169.2g | |
| Protein 12.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 144.6mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 1020.5mg | 0% |
Source of Calories