Low Sodium Cendol
Dive into the refreshing world of **Low Sodium Cendol**, a healthier twist on the beloved Southeast Asian dessert. This recipe maintains the traditional allure of cendol—vivid green pandan jelly, velvety coconut milk, and rich palm sugar syrup—while thoughtfully reducing sodium for a lighter, guilt-free indulgence. Crafted with aromatic pandan extract, a blend of rice and mung bean flours, and a subtle touch of salt to elevate the flavors, this dessert strikes a perfect balance between authenticity and health-consciousness. Served over crushed ice for an irresistibly cool treat, this low-sodium version of cendol provides all the creamy, sweet goodness you crave without compromising on flavor. Perfect for hot days or as an elegant finish to any meal, it's a must-try for fans of Southeast Asian cuisine aiming for a heart-smart option.
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Recipe Information
Ingredients
- 150 grams Rice flour
- 20 grams Mung bean flour
- 800 milliliters Water
- 5 leaves Pandan leaves
- 400 milliliters Coconut milk
- 200 grams Palm sugar
- 0.5 teaspoon Salt
- 200 grams Ice cubes
Instructions
Start by preparing the pandan extract for the cendol. Blend 5 pandan leaves with 200 milliliters of water, then strain the mixture to obtain a bright green pandan juice.
In a pot, combine the rice flour, mung bean flour, pandan juice, and the remaining 600 milliliters of water. Stir well until all flours are dissolved.
Cook this mixture on medium heat, stirring constantly to avoid lumps. Continue stirring until it thickens into a smooth, jelly-like consistency and achieves a vivid green color.
Prepare a bowl with ice-cold water ready. Using a cendol press or a slotted spoon, press the green mixture into the ice-cold water to form long strands of cendol. Ensure the strands separate as they enter the water. Set aside.
For the sugar syrup, dissolve palm sugar in a saucepan with a small amount of water. Simmer gently until the sugar dissolves completely and forms a thick syrup. Allow to cool.
In a separate bowl, combine the coconut milk with 0.5 teaspoon of salt to enhance the flavor without increasing sodium significantly. Stir well and keep chilled.
To serve, place a serving of cendol in a bowl, add crushed ice, drizzle with palm sugar syrup, and finish with coconut milk.
Enjoy this refreshing low sodium cendol immediately.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 367.1 g | 133% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 229.2 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3364 mg | 72% | |
*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.
