Chendol

Global • Vegetarian

320

kcal

Protein

55.00000000000001g

Carbs

10g

Fat

✓ Verified Nutrition Data

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About Chendol

Shaved ice with green jelly, red beans, and coconut milk

How to Make Chendol (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Chendol is a beloved Singaporean dessert, instantly recognizable by its vibrant green pandan jelly, creamy coconut milk, and rich gula melaka (palm sugar) syrup. This refreshing treat is a staple at kopitiams and hawker centres across Singapore, enjoyed by locals and tourists alike for its unique combination of textures and flavors. Traditionally served cold, Chendol offers relief from the tropical heat, making it a popular choice during hot afternoons or as a sweet ending to a hawker meal. Singapore’s Chendol reflects the nation’s multicultural heritage, influenced by Peranakan and Malay culinary traditions. Over the years, this dessert has evolved with fusion influences, sometimes featuring red beans, sweet corn, or even durian. Its popularity is a testament to Singapore’s vibrant food culture, where classic recipes are lovingly preserved yet open to creative adaptation. Choosing a health-conscious Chendol allows you to indulge in this iconic dessert with less guilt, making it perfect for calorie trackers and mindful eaters. Whether you’re reliving fond memories of sharing Chendol at your neighborhood kopitiam or discovering its delights for the first time, this recipe brings the authentic taste of Singaporean Chendol to your home, with a healthy twist.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 medium dessert bowl per serving)

5 leaves Pandan leaves (Daun pandan, for jelly and aroma)
1/2 cup Mung bean starch flour (For chewy green jelly)
2 cups Water (For jelly and syrup)
1 cup Coconut milk (light) (Fresh or UHT, reduced fat for health)
1/3 cup Gula melaka (palm sugar) (Shaved or chopped)
1/2 cup Red beans (cooked, unsweetened) (Optional topping) - optional
1 cup Ice cubes (crushed) (For serving)
1/8 tsp Salt (To balance flavors)
1-2 tsp Stevia or low-calorie sweetener (Optional, for extra sweetness) - optional

Instructions

1
Prepare pandan juice by blending pandan leaves with 1/2 cup water and straining to extract vibrant green juice.
5 minutes
Use fresh pandan for the best aroma and color.
2
Mix mung bean starch flour with pandan juice and 1/2 cup water. Stir well to avoid lumps.
3 minutes
Stir continuously for a smooth jelly texture.
3
Cook mixture over low heat, stirring until it thickens and turns translucent. Once thick, pipe or press through a slotted spoon into a bowl of iced water to form jelly strands.
7 minutes
Chill jelly in ice water immediately for a springy bite.
4
In a small saucepan, melt gula melaka with 1/2 cup water and salt over low heat until a syrup forms. Set aside to cool.
5 minutes
Strain syrup for a smooth finish.

Why This Dish is Healthy

By using light coconut milk and minimizing added sugars, this Chendol is significantly lower in calories and saturated fat compared to traditional versions. The use of plant-based ingredients and natural sweeteners makes it suitable for vegetarians and those watching their weight or blood sugar levels. This recipe allows you to enjoy the iconic taste of Singaporean Chendol while supporting your healthy eating goals, making it an ideal dessert for calorie-conscious individuals.

This healthy Chendol recipe uses light coconut milk and natural pandan for flavor, reducing saturated fat and artificial colorants. Mung bean starch in the jelly provides plant-based protein and fiber, aiding digestion. Gula melaka is a natural sweetener with trace minerals like potassium and magnesium, though used in moderation. The optional addition of red beans boosts the protein and fiber content, supporting satiety and blood sugar management. Crushed ice keeps the dessert light and hydrating, perfect for Singapore’s humid climate.

Pro Tips

💡Tip 1: Use fresh pandan leaves for the brightest green color and aroma in your jelly.
💡Tip 2: Chill all components (jelly, coconut milk, syrup) before assembling for an extra refreshing dessert.
💡Tip 3: Adjust the ratio of coconut milk to syrup to suit your sweetness preference and calorie goals.

Storage & Serving

Store pandan jelly and syrup separately in airtight containers in the fridge for up to 2 days. Assemble only before serving for the freshest texture. Avoid storing assembled Chendol to prevent sogginess.

Best served: Lunch