Low Sodium Chendol
Experience a healthier twist on a beloved Southeast Asian dessert with our Low Sodium Chendol recipe! Perfect for those seeking a guilt-free indulgence, this refreshing treat combines the aromatic essence of fresh pandan juice with silky mung bean jelly, complemented by the natural sweetness of palm sugar syrup and creamy coconut milk. With less than 1 gram of added salt, this version maintains all the authentic flavors of traditional chendol while catering to a low-sodium diet. Simple yet satisfying, this recipe is ready in under an hour and features an easy technique for crafting your very own chendol noodles. Serve chilled, and let the vibrant blend of textures and flavors transport you to a tropical paradise—right in the comfort of your home. Perfect for warm weather gatherings or a soothing dessert escapade!
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Recipe Information
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
Instructions
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.
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.
Cook the mixture over medium heat, stirring continuously, until it thickens into a jelly-like consistency. This should take about 10 minutes.
Pour the pandan mixture into a piping bag fitted with a medium nozzle. Fill a large bowl with cold water and ice cubes.
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.
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.
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.
To assemble the chendol, divide the ice cubes and pandan jelly amongst four serving bowls.
Pour an equal amount of sweetened palm sugar syrup and warmed coconut milk over each serving.
Stir to combine and enjoy the refreshing low-sodium chendol immediately!
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 184.0 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3601 mg | 77% | |
*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.
