Pandan Chendol Pudding

Pandan Chendol Pudding is a delightful Southeast Asian dessert that combines the aromatic flavor of pandan leaves with the unique textures of chendol, topped with creamy coconut milk and sweet palm sugar syrup. This dessert hails from the culinary traditions of Malaysia and Singapore, where it is often enjoyed as a refreshing treat on hot tropical days.

History of Pandan Chendol Pudding

The origins of this dessert can be traced back to the diverse cultures of the Malay Archipelago. Chendol, a core component of this pudding, is believed to have Javanese roots, where it was originally made with sweetened rice flour jelly noodles. The inclusion of pandan leaves and coconut milk reflects the region's extensive use of these ingredients in both sweet and savory dishes. Over the centuries, this dessert evolved into the modern Pandan Chendol Pudding, a fusion of gelatinous textures and rich, aromatic flavors.

Ingredients

• Pandan leaves - 10 pieces
• Coconut milk - 400 ml
• Pandan extract - 1 tablespoon
• Chendol noodles - 200 grams
• Agar-agar powder - 10 grams
• Water - 500 ml
• Palm sugar - 200 grams
• Gelatin powder - 5 grams (optional)
• Sugar - 50 grams

Preparation Steps

1. Start by preparing the pandan leaves. Wash them thoroughly and blend with 200 ml of water to extract the juice. Strain the mixture to collect the pure green liquid.
2. In a pot, combine the pandan extract, 500 ml of water, and agar-agar powder. Stir well and bring to a boil to dissolve the agar completely.
3. Add sugar to the mixture and stir until it fully dissolves. Reduce the heat and allow it to simmer for a few minutes to infuse the pandan flavor.
4. Remove the pot from heat and let it cool slightly. Pour in the blended pandan juice and mix gently to ensure an even distribution of color and flavor.

Cooking Process

To Make the Pudding Base

1. In a saucepan, heat coconut milk gently until warm. Avoid boiling to prevent curdling.
2. Optionally add gelatin powder into the coconut milk to create a custard-like texture in the pudding. Stir until the gelatin fully dissolves.
3. Pour the coconut milk mixture into the prepared pandan base. Stir to blend evenly.
4. Transfer the mixture into individual molds or a large baking pan. Refrigerate for at least 4 hours or until fully set.

Making Palm Sugar Syrup

1. In a separate pot, dissolve palm sugar with 100 ml of water over low heat until it forms a thick, smooth syrup.
2. Strain the syrup to remove any impurities and set aside to cool.

Serving Suggestions

Once the pandan chendol pudding has set, gently remove from the molds. Place the pudding onto serving plates and drizzle generously with the cooled palm sugar syrup.

Top each pudding with a handful of chendol noodles, allowing the vibrant green strands to contrast with the creamy texture of the pudding. Serve chilled for the best experience, relishing the layers of aromatic pandan and the richness of coconut milk.

This dessert not only encapsulates the traditional tastes of Southeast Asia but offers a modern take on a beloved classic, perfect for both festive occasions and as a cooling treat in warm weather.