Sweet Soup (Malaysian Mock Chendol)2013-07-26
- Cuisine: Fusion, Halal, Indian, Kosher, South-east Asian
- Course: Breakfast, Dessert, Snack
- Skill Level: Beginner, Child Friendly, Easy
- Yield : 1.25 Lt.
- Servings : 4 to 8
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
- 1 cup Spaghetti Tagliati (made of semolina and very thin) cooked
- 1/2 cup Sago (Tapioca seeds) or 185g jar Sago Dessert
- 2 to 3 cups water
- 1/2 cup brown sugar
- 1/2 white sugar
- One 400g can coconut milk/cream
- 2 tablespoons chopped cashews (optional)
- 2 tablespoons chopped almonds (optional)
- 1/2 teaspoon salt or to taste
Cook the thin spaghetti and let it drain in a sieve until needed. In a medium to large saucepan add the two to three cups of water (if using Tapioca seeds) and bring to boil, then add the seeds and cook for 10 minutes until transparent and thick. To this add the sugars and salt when sugars dissolve add the spaghetti followed by the coconut cream and the nuts if used, bring to boil and simmer for few minutes and serve for breakfast replacing cereal or as a snack at any time of the day. I have also added a photo of this dish showing without nuts added for those who are allergic to nuts.
When using the ready-prepared bought sago then you will need to reduce the water by 1 cup and there’s no need for brown sugar either as the product is already sweetened with sugar. To the water add the cooked spaghetti, white sugar and the salt. When sugar dissolves then add the cream and the nuts if used and serve. Check my recipe photos where the bought sago (tapioca seeds) come deep brown in colour due to the seeds having been mixed with palm sugar and the other lighter version in the photo is my version made from scratch. I decided to experiment with both and they seem equally nice when made following my recipe instruction. Depends on the thickness that you prefer of this dish add 3 cups of water as suggested or one less if making this recipe with the bought sago because this dish thickens as it cools.
Variations and Suggestions
This is my version of a dish called Chendol in Malaysia. Even though the chendol dish is served with shaved ice with glutenous rice noodle strands coloured with green Pandan colour and flavour eaten at anytime from mid morning in the heat of the Malaysian summer but my Western fusion version is ideal served hot for cold winters breakfast, lunch or as a snack. In a Chendol dish they would have used palm sugar but brown sugar used in my dish is equally yummy!
I have encountered many migrant stories where they skip breakfast here in the West because by Eastern and Asian standards the Western breakfast seems to lack the flavour that a person from Asian regions and the South East Asian regions are accustomed to. My recipes throughout my blog are designed to bridge that gap and meet somewhere in the middle with some modification and compromise. I know the food I still crave for after so many years of migration to the West, so, I do understand.
Average Member Rating
(4 / 5)
2 people rated this recipe