Low Fat Chendol
Indulge in a guilt-free tropical treat with this Low Fat Chendol recipe, a healthier twist on the classic Southeast Asian dessert. This recipe swaps traditional full-fat coconut milk for a lighter version while retaining the creamy richness and signature flavors. Fragrant pandan jelly, made from scratch and delicately tinted green, pairs beautifully with velvety palm sugar syrup and a topping of hearty cooked red beans. A generous serving of crushed ice ties it all together for a refreshing, satisfying bowl that’s perfect for warm weather. Quick to prepare in just under an hour, this low-fat chendol is perfect for those seeking a lighter alternative without compromising on taste. Serve it as a chilled, irresistible dessert that’s as wholesome as it is flavorful!
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Ingredients
- 50 grams Mung bean flour
- 250 milliliters Water
- 5 leaves Pandan leaves
- 0.5 teaspoon Salt
- 2 drops Green food coloring (optional)
- 250 milliliters Low-fat coconut milk
- 50 grams Palm sugar
- 100 milliliters Water for palm sugar syrup
- 200 grams Crushed ice
- 100 grams Red beans (cooked)
Directions
Step 1
Prepare the pandan jelly by blending the pandan leaves with 250 ml of water until smooth. Strain the mixture to extract the green pandan juice.
Step 2
In a saucepan, combine the mung bean flour with the pandan juice, along with a pinch of salt. Cook over medium heat, stirring constantly until the mixture thickens and becomes translucent.
Step 3
If desired, add green food coloring for a more vibrant color.
Step 4
Transfer the thickened mixture into a small piping bag or a plastic bag with a small hole cut at one corner. Pipe small droplets into a bowl of ice-cold water to form jelly strands. Let it set in the water while continuing with the next steps.
Step 5
To make the palm sugar syrup, combine palm sugar and 100 ml of water in a small saucepan. Heat gently until the sugar dissolves completely. Let cool.
Step 6
In a separate bowl, gently warm the low-fat coconut milk to enhance its flavor, but do not boil.
Step 7
To assemble, add a generous mound of crushed ice into each serving bowl.
Step 8
Drain the pandan jelly from the cold water and layer it on top of the ice in each bowl.
Step 9
Distribute the cooked red beans evenly across the servings.
Step 10
Drizzle with palm sugar syrup to taste and pour over the warm low-fat coconut milk.
Step 11
Serve immediately with a spoon, and enjoy!
Nutrition Facts
| Serving size | (1019.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 541.1 |
| Total Fat 5.3g | 0% |
| Saturated Fat 3.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1227.0mg | 0% |
| Total Carbohydrate 106.4g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 53.6g | |
| Protein 20.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 123.8mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1743.8mg | 0% |
Source of Calories