Low Sodium Chendol
Delight in the tropical flavors of this Low Sodium Chendol, a healthier twist on the beloved Southeast Asian dessert! This recipe features tender pandan jelly made from aromatic pandan leaves and mung bean flour, paired with creamy coconut milk and a drizzle of rich palm sugar syrup. Perfectly refreshing with crushed ice, this version reduces the usual sodium content without compromising on its signature sweet and fragrant notes. Whether you’re looking for a guilt-free treat or a unique dessert to impress, this chendol is sure to satisfy while being kind to your health. Ready in under an hour, this vibrant, colorful dessert is perfect for hot summer days or special occasions.
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Ingredients
- 20 grams Pandan leaves
- 400 ml Water
- 100 grams Mung bean flour
- 1 drop Green food coloring
- 400 ml Coconut milk
- 150 grams Palm sugar
- 0.5 grams Salt
- 200 grams Ice cubes
Directions
Step 1
Begin by preparing the pandan juice. Rinse the pandan leaves and blend them with 400 ml of water until smooth. Strain the mixture through a fine sieve to extract the juice.
Step 2
In a saucepan, combine the mung bean flour and pandan juice. Add a drop of green food coloring to enhance the color. Mix well to ensure there are no lumps.
Step 3
Cook the mixture over medium heat, stirring continuously, until it thickens into a jelly-like consistency. This should take about 10 minutes.
Step 4
Pour the pandan mixture into a piping bag fitted with a medium nozzle. Fill a large bowl with cold water and ice cubes.
Step 5
Pipe the jelly mixture through the nozzle into the ice water, cutting the strands to create short, noodle-like pieces. Leave the freshly made chendol in the ice water to firm up.
Step 6
Meanwhile, in a separate saucepan, melt the palm sugar with 50 ml of water over low heat until it forms a thick syrup. Allow it to cool.
Step 7
For the coconut milk, gently heat it in a saucepan with a small pinch of salt (0.5 grams). Be careful not to boil, just warm it slightly and then set aside.
Step 8
To assemble the chendol, divide the ice cubes and pandan jelly amongst four serving bowls.
Step 9
Pour an equal amount of sweetened palm sugar syrup and warmed coconut milk over each serving.
Step 10
Stir to combine and enjoy the refreshing low-sodium chendol immediately!
Nutrition Facts
| Serving size | (1276.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1070 |
| Total Fat 2.0g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 329.8mg | 0% |
| Total Carbohydrate 248.2g | 0% |
| Dietary Fiber 16g | 0% |
| Total Sugars 184g | |
| Protein 24g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 192.3mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 3601mg | 0% |
Source of Calories