Low Fat Chendol
Experience the irresistible charm of Southeast Asia’s beloved dessert with a guilt-free twist—Low Fat Chendol! This recipe redefines indulgence by using low-fat coconut milk and carefully balanced ingredients to maintain the creamy, tropical flavors without the extra calories. Vibrant pandan jelly made from mung bean flour is the star, complemented by the natural sweetness of palm sugar syrup, soft red beans, and a refreshing bed of crushed ice. With no artificial additives and a prep time of under an hour, this healthier take on traditional chendol is perfect for those who crave the authentic taste but want to keep it light. Whether served at a summer gathering or enjoyed as a solo treat, this dessert is both visually stunning and deliciously satisfying. Dive into the world of low-fat desserts that don’t compromise on flavor!
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Recipe Information
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)
Instructions
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.
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.
If desired, add green food coloring for a more vibrant color.
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.
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.
In a separate bowl, gently warm the low-fat coconut milk to enhance its flavor, but do not boil.
To assemble, add a generous mound of crushed ice into each serving bowl.
Drain the pandan jelly from the cold water and layer it on top of the ice in each bowl.
Distribute the cooked red beans evenly across the servings.
Drizzle with palm sugar syrup to taste and pour over the warm low-fat coconut milk.
Serve immediately with a spoon, and enjoy!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 53.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1744 mg | 37% | |
*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.
