Coconut-Lime Vegan Chendul: A Refreshing Malaysian Dessert Delight!

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup rice flour
• 2 cups water
• 1 can (14 oz) coconut milk
• 1/4 cup sugar (or alternative sweetener for vegans)
• 2 limes, juiced
• Ice cubes
• Optional: Pinch of salt

Instructions

1. Prepare the rice flour noodles by bringing water to a boil in a medium saucepan. Gradually whisk in rice flour until fully incorporated and the mixture thickens. Cook for about 2 minutes, stirring constantly to prevent clumping. Once it's done, remove from heat and let it cool down.
2. In another saucepan, combine coconut milk, sugar (or alternative sweetener), and lime juice. Stir well and bring the mixture to a gentle simmer over medium low heat. Cook for 5 minutes, allowing flavors to meld together.
3. To serve, divide the cooled rice flour noodles into two bowls or glasses. Pour the warm coconut milk mixture over the noodles until they're submerged. Add a handful of ice cubes to each bowl for a refreshing twist.

Chef’s Insight

The secret to perfect Chendul lies in the balance of flavors and textures. The sweetness from the coconut milk, the zestiness of lime, and the chewy rice flour noodles all come together harmoniously for an unforgettable dessert experience.

Notes

Feel free to adjust the sweetness of the dessert by adding more or less sugar (or alternative sweetener) according to your preference.