Chendol in its simplest form, using only fresh coconut milk and gula melaka! In general, Chendol dessert recipe call for coconut milk generously, usually the ratio of water to gula melaka is about 1:3. In this recipe, I used the ratio of 1:1. Add more coconut milk, if desired. Grass jelly cubes or red agar-agar cubes can be added to this drink. Black sugar is used to give the drink a slightly darker brown. Oh yeah, put chendol in bandung, it look real lovely – pink plus green!
Preparation: 5 mins, Cooking time: 10 mins
Ingredients (serves 2-3)
° 200g-300g prepared chendol, drained
° 250ml fresh coconut milk
° 250ml water
° 4 pandan leaves (screwpine), tied into a knot
° 50g gula melaka (palm sugar), chopped
° 1-1½ tablespoon black sugar
Method
1. Combine pandan leaves, gula malaka, sugar and water in a pot. Bring to a boil and simmer for 5 minutes. Let it cool and set aside.
2. Mix all the chendol, coconut milk and gula malaka syrup well. Chilled or serve with ice.