Ingredients with Measurements:
- 1 cup of red beans
- 1 cup of coconut milk
- 1 cup of water
- 1 cup of palm sugar
- 1 cup of rice flour
- 1/4 teaspoon of salt
- 1/2 cup of pandan leaves, chopped
- 1/2 cup of ice cubes
Special equipment needed:
- Cendol maker or a colander with small holes
- Blender
Step-by-step instructions:
1. Soak the red beans in water overnight. Drain and rinse the beans.
2. In a pot, add the red beans and 3 cups of water. Bring to a boil and then reduce the heat to low. Simmer for 45 minutes or until the beans are soft.
3. Drain the beans and set aside.
4. In another pot, add the coconut milk, water, and palm sugar. Heat over medium heat until the sugar is dissolved.
5. In a bowl, mix the rice flour, salt, and chopped pandan leaves. Gradually add the coconut milk mixture while stirring until the batter is smooth.
6. Pour the batter into a cendol maker or a colander with small holes. Press the batter through the holes into a pot of boiling water.
7. Cook the cendol for 2-3 minutes or until they float to the surface. Remove from the water and place in a bowl of ice water.
8. In a blender, blend the red beans until smooth.
9. To serve, place the cendol in a bowl, add the blended red beans, and pour the coconut milk mixture over the top.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 58g
Protein: 5g
Sodium: 150mg
Sugar: 40g
Substitutions for ingredients:
- Red beans can be substituted with mung beans or black beans.
- Palm sugar can be substituted with brown sugar or granulated sugar.
- Pandan leaves can be substituted with vanilla extract.
Variations:
- Add sliced jackfruit or lychee to the cendol for added flavor.
- Use coconut water instead of water for a lighter coconut flavor.
Tips and tricks:
- Make sure the batter is smooth to prevent clogging in the cendol maker or colander.
- Rinse the cendol in cold water to prevent them from sticking together.
- Adjust the amount of sugar to your liking.
Storage instructions:
Store the red bean coconut cendol in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the cendol in the microwave or on the stovetop over low heat.
Presentation ideas:
Serve the red bean coconut cendol in a clear glass bowl to showcase the layers.
Garnishes:
Garnish with chopped nuts or fresh fruit.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of crispy fried bananas.
Troubleshooting advice:
- If the cendol batter is too thick, add more water.
- If the cendol batter is too thin, add more rice flour.
Food safety advice:
Make sure to properly store and refrigerate any leftovers.
Food history:
Cendol is a popular dessert in Southeast Asia, particularly in Malaysia and Indonesia.
Flavor profiles:
The red bean coconut cendol is sweet and creamy with a nutty flavor from the red beans.
Serving suggestions:
Serve the red bean coconut cendol chilled.
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Region: Malaysian