This dessert is not just pop-ular in Malaysia and Singa-pore, but in Indonesia, Bru-nei, Vietnam, Thailand, and Burma as well. Chendol is a traditional dessert beverage that resembles bright green worms upon first glance. According to popular belief, the term chendol relates to the Javanese, Sudanese, and Indonesian term jendol, which stands for “bump” or “bulge”, in reference to the sensation when swallowing this brightly coloured des-sert.

The ingredients include

coconut milk, jelly noodles (made from rice flour and green food colouring from pandan leaves), shaved ice, and palm sugar. Other vari-ations of this recipe include the addition of red beans, glutinous rice, grass jelly, creamed corn, and durian.

Chendol is commonly sold by vendors at roadsides, food courts, and hawker centres. While the sensation of the noodles might feel strange to some, it’s definitely some-thing to try out while stroll-ing down the sweltering streets!

Anmitsu is a traditional Japanese dessert that some-what resembles a fruit parfait. It consists of sweet azuki bean paste (or anko—the an of anmitsu), boiled peas, gyūhi (sweet glutinous rice cake), and fruit such as peach slices, tangerines, pineapple pieces, and cherries. A special com-ponent of this dessert is the translucent cubes of agar jelly, which are made by dissolving agar (a gelatinous substance made from red algae and sea-

weed) in water or fruit juice to give it flavour. Upon serv-ing the Anmitsu, a small pot of sweet black syrup (mitsu of anmitsu) is poured directly onto the jelly before con-sumption. Other variations of this dessert include a scoop of ice cream on top of the anmitsu or without the bean paste. The anmitsu is served cold and contains fresh fruit, this light dessert is perfect for revitalising during a hot day. Simple is best, after all!

By Tina Wong

Source: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

By David Lebovitz

• Ingredients:1 cup (250 ml) whole milk3/4 cup (150 g) sugarPinch of salt2 cups (500 ml) heavy cream4 teaspoons matcha (green tea powder)6 large egg yolks

• Directions:Warm the milk, sugar, and

salt in a medium saucepan. Pour the cream into a large bowl and whisk in the green tea powder. Set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking con-stantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heat-proof spatula, scraping the bot-tom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until the custard is frothy to dissolve the green tea powder. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

*I prefer freezing the just-fro-zen green ice cream until it’s hard so the flavours develop.

This article was originally pub-lished on thewanderingeater.com.

Cool Foods to Try This Hot Season Green Tea Ice Cream

www.youtube.com _ cookingwithdog

tina wong

Green tea ice cream swirled with drained, candied red beans and drizzled with red bean sauce.

www.johorkaki.blogspot.com

7. Chendol (Southeast Asia)

6. Anmitsu (Japan)

Recipes

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