Sugar-Free Cendol
Treat yourself to the exotic flavors of Southeast Asia with this *Sugar-Free Cendol*, a guilt-free twist on the classic dessert! This recipe captures the signature essence of cendol with delicate pandan-flavored jelly strands, crafted from a combination of mung bean and rice flours. Sweetened naturally with erythritol, this sugar-free version is a health-conscious treat that sacrifices none of its creamy, indulgent charm. Featuring a velvety coconut milk sauce infused with a hint of vanilla and a touch of salt to balance the sweetness, this refreshing dessert is perfect for cooling off on a warm day. Quick and easy to prepare in just under an hour, this delicious creation is suitable for anyone seeking a low-sugar, plant-based, and authentically flavored dessert experience. Make it the star of your next gathering or enjoy it as a personal indulgence!
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Recipe Information
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
Instructions
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.
In a saucepan, combine mung bean flour and rice flour with the remaining 250 ml of water. Stir well to dissolve any lumps.
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.
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.
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.
To assemble, divide the cendol strands into serving bowls. Add a handful of ice cubes on top.
Pour the sweetened coconut milk sauce over the ice and cendol just before serving.
Serve immediately as a refreshing dessert.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 34.5 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1647 mg | 35% | |
*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.
