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Cendol Gula Melaka
A refreshing and authentic Malaysian dessert featuring delicate pandan-flavored jelly noodles, a rich coconut milk base, and a luscious syrup made from pure Gula Melaka (palm sugar), served over a generous mound of shaved ice.
đ§ Ingredienser
- 200g Pandan rice flour jelly(This refers to the dry ingredients for making the jelly. You will also need pandan extract, water, and potentially a pinch of salt for the jelly itself. If using a pre-made jelly mix, follow its instructions.)
- 250g Gula melaka (palm sugar)(Look for pure, unadulterated gula melaka for the best flavor. It should be dark brown and have a distinct aroma.)
- 500ml Coconut milk(Full-fat coconut milk is recommended for richness. You can use freshly squeezed or good quality canned coconut milk.)
- As needed Shaved ice(Finely shaved ice is crucial for the authentic texture. Ice cubes will melt too quickly and dilute the dessert.)
- 100g Red beans(Cooked and sweetened red beans (adzuki beans) are a traditional addition. You can buy them pre-cooked or cook them from dried beans.)
- 1-2 tsp Pandan extract(For coloring and flavoring the jelly.)
- 500ml Water(For making the pandan jelly.)
- 1/4 tsp Salt(To season the coconut milk.)
đšâđł Instruktioner
- 1
Prepare the Pandan Jelly: In a saucepan, whisk together the rice flour, pandan extract, and 500ml of water until smooth. Add a pinch of salt if desired. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent, resembling a thick paste. This should take about 5-7 minutes. Pour the mixture into a piping bag or a sturdy plastic bag with a corner snipped off. Press the mixture through a cendol mold (or a colander with small holes) into a bowl of ice-cold water. The jelly will form small worm-like strands. Let them chill in the ice water for at least 30 minutes.
â±ïž 40 minutes (including chilling) - 2
Make the Gula Melaka Syrup: In a separate saucepan, combine the gula melaka with about 100ml of water. Heat over medium-low heat, stirring occasionally, until the palm sugar is completely dissolved. Bring to a gentle simmer and cook for about 10-15 minutes, or until the syrup thickens to a syrupy consistency. Be careful not to burn it. The syrup should coat the back of a spoon. Remove from heat and let it cool. It will thicken further as it cools.
â±ïž 20 minutes - 3
Season the Coconut Milk: In a small bowl, whisk the coconut milk with 1/4 teaspoon of salt until well combined. This balances the sweetness of the syrup and enhances the coconut flavor.
â±ïž 5 minutes - 4
Assemble the Cendol: In individual serving bowls, place a generous mound of shaved ice. Spoon some of the chilled pandan jelly strands and cooked red beans over the ice. Drizzle generously with the cooled gula melaka syrup, followed by a good pour of the seasoned coconut milk. Serve immediately while the ice is still cold and unmelted.
â±ïž 5 minutes
đĄ Proffstips
- âUsing authentic Gula Melaka from Melaka is highly recommended for its unique aroma and flavor profile.
- âEnsure your ice is finely shaved; chunky ice cubes will melt too quickly and water down the dessert.
- âFor a richer flavor, you can gently heat the coconut milk with a pandan leaf before seasoning with salt, then let it cool.
- âThe pandan jelly should be cooked until just translucent and slightly firm, not mushy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add fresh durian pulp for a decadent twist.
- Include sweet corn kernels for added texture and sweetness.
- A scoop of vanilla ice cream can be added for a fusion dessert.