Ingredients with Measurements:
- 1 cup of sweet corn kernels
- 1 cup of coconut milk
- 1 cup of water
- 1 cup of rice flour
- 1/4 cup of pandan leaves, chopped
- 1/2 cup of palm sugar
- 1/2 tsp of salt
- 1/2 cup of cendol (green jelly noodles)
Special equipment needed:
- Cendol maker or colander with small holes
- Blender
Step-by-step instructions:
1. Blend the sweet corn kernels with 1/2 cup of water until smooth. Strain the mixture through a sieve to remove any solids.
2. In a pot, mix the rice flour with 1/2 cup of water and stir until there are no lumps.
3. Add the sweet corn mixture, coconut milk, chopped pandan leaves, and salt to the pot. Stir well.
4. Cook the mixture over medium heat, stirring constantly until it thickens and becomes translucent.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a cendol maker or colander with small holes, press the cendol noodles into the pot of cendol mixture. This will create small, green jelly noodles.
7. In a separate pot, melt the palm sugar with 1/2 cup of water over medium heat until it becomes a syrup.
8. To serve, spoon the cendol mixture into bowls and drizzle the palm sugar syrup on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 40g
Protein: 2g
Sodium: 300mg
Sugar: 20g
Substitutions for ingredients:
- Sweet corn kernels can be substituted with canned sweet corn or frozen sweet corn.
- Pandan leaves can be substituted with vanilla extract.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add sliced bananas or jackfruit for extra sweetness and texture.
- Use different colors of cendol noodles for a more colorful presentation.
- Add shaved ice for a refreshing twist.
Tips and tricks:
- Stir the cendol mixture constantly to prevent it from sticking to the bottom of the pot.
- If the cendol mixture becomes too thick, add more water to thin it out.
- Chill the cendol mixture in the refrigerator before serving for a refreshing dessert.
Storage instructions:
Store any leftover cendol mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cendol mixture in a pot over low heat, stirring constantly until heated through.
Presentation ideas:
Serve the Sweet Corn Coconut Cendol in clear glass bowls to showcase the layers of green cendol noodles and creamy coconut milk mixture.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lime for added flavor and presentation.
Pairings:
Serve the Sweet Corn Coconut Cendol with a cup of hot tea or coffee for a perfect afternoon snack.
Suggested side dishes:
Serve the Sweet Corn Coconut Cendol with a side of crispy fried bananas or sweet potato fries for a satisfying meal.
Troubleshooting advice:
If the cendol mixture becomes too thick, add more water to thin it out. If it becomes too thin, add more rice flour to thicken it.
Food safety advice:
Make sure to wash all ingredients thoroughly before use. Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Cendol is a popular dessert in Southeast Asia, especially in Malaysia, Indonesia, and Singapore. It is made with green jelly noodles, coconut milk, and palm sugar syrup.
Flavor profiles:
The Sweet Corn Coconut Cendol is sweet, creamy, and slightly nutty from the coconut milk. The palm sugar syrup adds a rich, caramel-like flavor.
Serving suggestions:
Serve the Sweet Corn Coconut Cendol as a dessert or snack.
Related Categories
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Region: Indonesian
Taste: Sweet, Coconut, Creamy, Refreshing