Dairy-Free Chendol
Cool off with this irresistible Dairy-Free Chendol, a plant-based twist on the beloved Southeast Asian dessert! Featuring silky pandan-infused mung bean noodles, velvety coconut milk, and the rich, caramel notes of Gula Melaka syrup, this chilled treat is both refreshing and indulgent. With no dairy in sight, it’s perfect for vegans or anyone seeking a lighter, lactose-free option without compromising on flavor. The recipe captures the essence of traditional chendol while being easy to prepare, thanks to simple ingredients like pandan leaves, mung bean flour, and coconut milk. Served over a bed of ice, it’s the ultimate tropical delight for hot days. Treat yourself to this flavorful and vibrant dessert that’s as authentic as it is allergy-friendly!
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Recipe Information
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
Instructions
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.
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.
Cook over medium heat, stirring continuously until the mixture thickens and becomes translucent, about 5-7 minutes.
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.
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.
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.
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.
Serve immediately for a refreshing, cooling dessert.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 169.2 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1020 mg | 22% | |
*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.
