Mouthwatering Vegetarian Nyonya Chendul – A Tropical Malaysian Delight!
Discover our easy-to-follow vegetarian dessert recipe, Nyonya Chendul, inspired by Malaysian cuisine and featuring a perfect balance of flavors and textures. Enjoy a delicious taste of the tropics with this mouthwatering treat!
Allergens
None (gluten-free)
Ingredients
- 1 cup rice flour 2 cups water 2 cups coconut milk 1/2 cup palm sugar 1 tablespoon pandan extract 1/4 teaspoon salt 1/4 cup unsweetened shredded coconut Optional: 100g of your favorite seasonal fruits for garnishing
Instructions
- In a large pot, combine the rice flour and water to create a smooth paste. Cook over medium heat until the mixture thickens, stirring constantly.
- Remove from heat and let it cool slightly. Gradually add in 1 cup of coconut milk while continuously stirring to prevent lumps.
- In another pot, combine the remaining coconut milk with palm sugar and pandan extract. Heat until the sugar dissolves, then add salt.
- Drop small portions of the rice flour mixture into the warm coconut pandan liquid, stirring gently to avoid clumps. Continue adding until all the rice flour is used up.
- Cook for another 3 4 minutes over low heat while continuously stirring until the desired noodle consistency is reached.
- Serve hot in bowls, garnishing with shredded coconut and fresh fruit slices if desired.
Chef’s Insight
The contrasting textures of the chewy noodles and the smooth coconut milk create a delightful mouthfeel.
Notes
Ensure to continuously stir the mixture to avoid clumps and prevent burning during cooking.