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Make Souvenaid a part of your everyday

Chendol
  Makes 1 serving

INGREDIENTS

  • 1/2 bottle (60mL) Souvenaid Vanilla
  • 2 1/2 Tbsp (40mL) reduced fat coconut milk
  • 2 Tbsp (25g) chendol jelly
  • 2 Tbsp (20g) dried red bean, soaked overnight with hot water
  • 1 piece (5g) pandan leaf
  • A pinch (1g) salt

 

Palm Sugar Syrup

  • 2 Tbsp (30mL) water
  • 1 tsp (10g) Gulat Melaka
  • 1 piece (5g) pandan leaf

 

METHOD

  1. For palm syrup, place all sugar syrup ingredients in a small pot and heat until sugar melts. Set aside to infuse pandan flavour into the sugar syrup.
  2. Steam the red beans for around 20 mins till it is well cooked.
  3. In another small pot, add coconut milk, pandan leaf and salt, then bring it to boil on low heat. Do not over boil, as the mixture may separate. Set aside.
  4. When the milk is cooled, remove pandan leaf and mix in Souvenaid.
  5. Stir the mixture well and chill it in a small serving bowl with chendol jelly and red bean.
  6. Drizzle some palm sugar syrup into the mixture before serving.

  CHEF'S TIPS

Can be served on a shaved ice.

  REMINDER

Souvenaid should not be heated or frozen.

Energy
239 kcal

Carbs
39g

Prot
3.7g

Total Fat
7.9g

Sat Fat
0.9g

Fibre
2.3g

Sodium
400mg

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