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材料・調味料 (4 人分)
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- this recipe serves about 4 people. you will need a ricer to make the chendol. lets prepare the japanese red bean: soak the red bean in a bowl of water overnight. this will hasten the cooking process. the next day, drain the red bean and discard water. in a sauce pot over medium heat, add in 2 cups of water, soaked red beans and sugar
- 1
- bring it up to a simmer and turn the heat down to low. cook the red beans for about 2 hours or until the red beans are soft. you may need to add water, 1 cup at a time, if the water run dry and the red beans aren't soft yet. once the red beans are cooked, drain off liquid and set aside
- 2
- lets prepare the chendol: in a blender, add in sliced pandan leaves and 1/4 cup of water. blitz until a paste is form. using a strainer, drain off the pandan concentrate into a sauce pot. using a spatula, squeeze out as many pandan concentrate as possible. discard the pandan residue. you should have 1/2 cup of pandan concentrate. add in 2.5 cups of water
- 3
- add in mung bean flour, salt and sugar. whisk the mixture while cooking over low heat. keep whisking until the mixture is thick and glossy. remove from heat. prepare a large bowl of ice water. spoon the pandan mixture into a ricer. press the mixture into the ice water bath. set aside when done. this will be your chendol
- 4
- melt palm sugar with 1/4 of water in a pan over medium heat. set aside. this will be your palm sugar syrup
- 5
- during serving, in a blender, add in coconut milk and a handful of ice cubes. blitz the mixture until smooth. in a serving glass, add the palm sugar syrup and red bean. spoon the chendol and blended ice coconut milk. garnish with lychee. serve! voila! chendol!
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if you can't find mung bean flour, use whole mung or green beans. blitz the beans in a spice grinder until powder is form
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もぐもぐ! (10)
いま人気のレシピと料理写真
