Sugar-Free Cendol

Indulge in the tropical flavors of this *Sugar-Free Cendol*, a refreshing twist on the classic Southeast Asian dessert, made guilt-free for health-conscious dessert lovers. This vegan-friendly recipe swaps traditional sugar with erythritol, ensuring a naturally sweet experience without added calories. Handcrafted pandan-infused cendol strands, made from a blend of mung bean and rice flour, deliver aromatic earthiness and a delightfully chewy texture. These silky green strands are served in a luscious, lightly salted coconut milk sauce enhanced with a hint of vanilla for added depth. Completed with crushed ice, this no-sugar dessert is the perfect way to cool off on a warm day while delighting your taste buds. Easy to prepare and naturally gluten-free, this dessert proves that healthy can be delicious!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 10 leaves Pandan leaves
• 500 ml Water
• 100 g Mung bean flour
• 50 g Rice flour
• 400 ml Coconut milk
• 1 tsp Salt
• 200 g Ice cubes
• 50 g Erythritol
• 1 tsp Vanilla extract

Directions

Step 1

Start by making the pandan juice. Blend the pandan leaves with 250 ml of water until smooth and strain the mixture using a fine sieve or cheesecloth to extract the juice. Set aside.

Step 2

In a saucepan, combine mung bean flour and rice flour with the remaining 250 ml of water. Stir well to dissolve any lumps.

Step 3

Pour the pandan juice into the flour mixture and stir to combine. Cook over medium heat, stirring continuously until the mixture thickens and becomes glossy, about 5-7 minutes.

Step 4

Transfer the thickened mixture into a cendol press or colander with small holes. Press the mixture over a large bowl of ice water to create cendol strands. Let the strands set and cool in the ice water.

Step 5

For the coconut milk sauce, heat the coconut milk in a saucepan over low heat. Add salt and erythritol, then stir until the erythritol is completely dissolved. Do not let the coconut milk boil. Stir in the vanilla extract and remove from heat.

Step 6

To assemble, divide the cendol strands into serving bowls. Add a handful of ice cubes on top.

Step 7

Pour the sweetened coconut milk sauce over the ice and cendol just before serving.

Step 8

Serve immediately as a refreshing dessert.

Nutrition Facts

Serving size	(1332.4g)

Amount per serving	% Daily Value*
Calories	684.8

Total Fat 2.5g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2454.6mg	0%
Total Carbohydrate 188.5g	0%
Dietary Fiber 17g	0%
Total Sugars 34.5g
Protein 27.9g	0%

Vitamin D 0IU	0%
Calcium 191.2mg	0%
Iron 7.0mg	0%
Potassium 1646.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.5%

Protein: 12.6%

Carbs: 84.9%