Sugar-Free Chendol
Indulge in the guilt-free decadence of Sugar-Free Chendol, a healthier twist on a beloved Southeast Asian dessert. Crafted with vibrant, aromatic pandan jelly strands made from rice flour and mung bean flour, this recipe replaces traditional sweeteners with monk fruit for a naturally sugar-free experience. Rich, creamy coconut milk infuses the dish with delightful flavor, while unsweetened red bean paste and optional palm fruit seeds add texture and depth. Perfectly refreshing with its addition of ice, this Chendol recipe is a must-try for anyone seeking a low-sugar dessert that doesn’t skimp on taste. Ready in just 90 minutes, this chilled treat is a beautiful blend of indulgence and wellness designed to satisfy your sweet tooth guilt-free.
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Recipe Information
Ingredients
- 10 leaves Fresh pandan leaves
- 2 cups Water
- 1 cup Rice flour
- 0.25 cup Mung bean flour
- 4 cups Coconut milk
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Monk fruit sweetener
- 2 cups Ice cubes
- 0.5 cup Unsweetened red bean paste
- 0.5 cup Palm fruit seeds (optional)
Instructions
Begin by making the chendol jelly. Blend the fresh pandan leaves with 2 cups of water in a blender until smooth. Strain the mixture through a fine sieve to extract the pandan juice.
In a medium saucepan, combine rice flour, mung bean flour, and pandan juice over medium heat. Stir continuously until the mixture thickens and becomes a smooth dough-like consistency.
Transfer the thickened dough into a colander with 1/4-inch holes set over a large bowl filled with ice water. Press the dough through the holes to form small green chendol strands.
In a saucepan, combine the coconut milk, salt, vanilla extract, and monk fruit sweetener. Heat gently over low heat until warm but not boiling, stirring to fully dissolve the sweetener and salt. Remove from heat and let cool.
To assemble, divide the chendol strands into four serving bowls. Add a generous portion of ice cubes on top of the chendol.
Pour the cooled coconut milk mixture over each bowl, allowing it to cover the ice and chendol completely.
Add a tablespoon of unsweetened red bean paste to each bowl. If desired, top with palm fruit seeds for extra texture.
Serve immediately, and enjoy your sugar-free chendol!
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 339.4 g | 123% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 69.9 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2198 mg | 47% | |
*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.
