Because its freezing, I figure why not make the body work harder and raise its metabolic rate so I decided to make ice chendol:P I’m a sucker for punishment so I figure why not make, enjoy, and regret afterwards like always! If you do feel like doing the same, I recommend making this freezing cold dessert and eating it in a highly heated room. I’m currently shaking, eating and watching a movie as a write, seriously most depressing movie ever – ‘Kane and Able’ its actually from a book by Jeffery Archer that I read several years ago, I didn’t realise they had made it into a movie until I stumbled upon it yesterday at the video store. I figured I better watch it to see how it compares, unfortunately it is quite similar hence the depressing- only diff is the book is captivating while the bad acting and slow pace of the movie allows me to be easily sidetracked.
Anyway before I start a rant on it, here’s a spin on an old classic. Ice Chendol traditionally is a delicious asian drink of palm sugar, coconut milk, shaved ice, red beans and green thinymajigs(chendol). I was trying to think of how else I could present it, to see if it could compete with the traditional drink. I honestly don’t think there’s is a better way to present it than the original drink style, but I did try it in three ways – with the blue plate being the ‘deconstructed ice chendol’, let me know what you think 🙂
Prep time: 10mins for the chendol, overnight for the beans
Cooking time: 15 mins
- Shaved ice
- 50g red beans
- 20ml palm sugar (You can buy it in liquid form or buy it hard and boil with water and pandan leaves
- 20ml coconut milk
for the chendol (green thingymajigs)
- 125 grms rice flour
- 50 grms sago flour
- 450ml water
- 1 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pandan extract
- Icing bag and round tip (there are disposable ones which you can easily buy at your local coles or woolies if you don’t have any or hate the cleanup!)
- ice shaver machine
to make the chendol
- mix the sago flour and rice flour together in a bowl
- Add the water, sugar and panda extract into a deep sauce pan. Bring to the boil while stirring so the sugar doesn’t crystallise.
- turn down the heat to medium and slowly add the flour mixture while constantly whisking.
- Once all the flour has been added and the mixture has become a thick paste turn off the heat and pour into a piping bag (I used this method as I wanted to create long chendol for the deconstructed dish, if you are not doing this feel free to use the traditional chendol hold that can be easily bought from most chinese shops)
- fill a bowl with cold water and add ice
- cut off the tip of the piping bag, and using a tea towel (as the mixture is extremely hot), pipe the mixture into the cold water, making sure the tip doesn’t touch the water or it will become clogged.
- soak the beans overnight in water
- add the beans to a pot and fill with enough water so that it just covers the beans
- boil until the beans are soft and just about to split
- if using solid palm sugar add to a pot and add a small amount of water (enough so the sugar doesn’t burn)
- bring to the boil until the palm sugar has dissolved and a sugar syrup remains.
– on a plate
- make a cone out of foil (for the shaved ice seen in the picture) add a little of the shaved ice and add 1 teaspoon of the palm sugar, add a little more ice and another teaspoon of palm sugar.
- Invert on a plate so the ice is remove from the mold, add the coconut milk on top of the ice, add the beans and chendol to the plate.
– in a glass
- Add the beans, chendol and then fill with ice, add the sugar and coconut milk and enjoy!