[Free Pattern] Kueh Chendol Amigurumi Crochet Pattern・钩针编织浆绿糕(煎律糕)

Today's amigurumi is inspired by the kueh chendol, an original kueh by HarriAnn's Nonya Table. The kueh is their reinvention of chendol (also cendol), a shaved ice dessert that is local to our region. The shaved ice is flavoured with coconut milk or cream, gula melaka syrup, and topped with green, pandan-infused jelly made of rice flour and sago flour. Read on for more about chendol or skip to the pattern below.

Chendol, or cendol, is a popular local dessert in Singapore, Malaysia and Indonesia. The dessert is so-named because of the green jelly, which is called cendol. Many of us in Singapore and Malaysia called them "green worms" during our childhood as their shape kind of resemble worms. Interestingly, they also resemble bee tai bak noodles in shape, but calling them green mouse tails might be too much?

Kueh chendol amigurumi and the actual kueh chendol by HarriAnn's Nonya Table (on IG).

In its simplest form, chendol consists of only 3 ingredients: coconut milk or cream, pandan, and gula melaka. This trio make up a classic local flavour combination, being the key ingredients in several classic kueh such as ondeh ondeh (amigurumi pattern here), kueh salat (amigurumi pattern here), kueh talam (amigurumi pattern here). To borrow the very apt quote by veteran food blogger Dr Leslie Tay of ieatishootipost from his chendol recipe: "Pandan, gula melaka and coconut cream is the South East Asian answer to the classic trio of vanilla, caramel and cream." However, sometimes other ingredients are included in chendol, e.g. red bean, sweet corn, attap chee, grass jelly, jackfruit or durian.

Chendol is loved throughout Southeast Asia, but its origins are unclear. It is generally thought that the dessert's name derived from "jendol", a Javanese, Sundanese, Indonesian and Malay word that means "bulge" or "bump", and refers to the green jelly. There are limited written records and references to chendol. The earliest written records of chendol were supposedly in 19th century books on the Dutch East Indies (Indonesia), with the Dutch spelling "tjendol".

As for its origins, a popular (and the most credible) theory is chendol is Javanese in origin, having originated from the Javanese sweet drink dawet. Others, such as this author on Saveur, hypothesise that the origin of chendol is Malaysia, possibly Penang or Malacca, with the introduction of refrigeration on cargo and trade ships during British colonial times. I think the latter is also possibly an explanation for ice kacang (es campur in Indonesia), another similar but different local shaved ice dessert, but without in-depth research I can't say for certain. Whatever its origins, chendol spread throughout Southeast Asia, and into Indo Dutch cuisine (like many other Indonesian dishes), and developed into slightly different variations across Southeast Asia.

Kueh amigurumi that are inspired by the HarriAnn's Nonya Table originals (front to back): kueh chendol amigurumi, rainbow kueh lapis sagu amigurumi (pattern here) and kueh sago melaka amigurumi (pattern in progress) (on IG).

In Indonesia, chendol only refers to the green jelly, while the dessert is es cendol or dawet. In Singapore and Malaysia, chendol usually refers to the entire dessert. But despite the regional differences, it is undeniable that chendol is a "blissfully cool dessert [that] can be found throughout southeast Asia", to quote the uncontroversial part of CNN's "50 of the world's best desserts". The ensuing nationalistic uproar over this CNN article did little to clarify chendol's provenance. I'm not going to get into that topic (though I do have my views), and will instead mention that our sunny Singapore has some recommended chendol stalls, but the popular favourites would be Old Amoy, Four Seasons, Jin Jin, Cendol Melaka, Cendol Geylang Serai, and a gourmet version at The Coconut Club (let's not forget their gourmet nasi lemak 'kay...).

All this research into chendol is making me want to eat a good bowl of chendol..... As for the kueh chendol... I've eaten both chendol and the kueh chendol, and I actually prefer the original, icy dessert. Somehow the flavours and aromas come across better, and the contrast of textures and mouthfeel of the components give the dish added dimension. Besides, the cold icy dessert just hits the spot when it's a hot day! That's not an experience the kueh form can fully replicate.

Now, moving on to the amigurumi pattern proper!

KUEH CHENDOL AMIGURUMI CROCHET PATTERN

Kueh chendol amigurumi (on IG)

Materials & Tools:

• Yarn - off-white, tan brown, medium green

• 3mm crochet hook

• Sponge, cardboard or stiff plastic sheet, cut to size

• Stuffing (not needed if using sponge)

• Stitch markers
• Scissors
• Yarn needle
• Safety eyes (optional)

• Embroidery thread (optional)

For this amigurumi, I used Scheepjes Catona No.130 Old Lace, No.179 Topaz and No.515 Emerald. The stuffing was foam sponge ⁠— it really helps give the work that boxy shape!

Abbreviations (US terms):

R : round or row (as the case may be)
MR : magic ring
cc : change colour
ch : chain
st(s) : stitch(es)
sl st : slip stitch
sc : single crochet

BLO : back loop only

(...) : a set of pattern instructions
[...] : total number of sts in the round/row

Finished Size:

Approx. 5.7cm × 2.5cm × 4cm

Pattern Notes:

• This amigurumi pattern has largely the same basic shape and same crochet techniques as the kueh salat amigurumi.
• Crocheting in the back bumps of a chain: This pattern starts off with crocheting into the back bumps of a foundation chain. See these tutorials by Crochet Arcade (Aneta Izabela) and Planet June (June Gilbank).
• Colour change: This pattern involves colour changes. On how to change colours, see these tutorials by The Spruce Crafts, Yarnspirations and Lilla Björn.

• Stuffing: For the amigurumi, I used foam sponge (the kind we use in the kitchen), cut to size. As explained un my kueh lapis sagu amigurumi post, using sponge vs. cardboard/plastic and polyfill has different pros and cons.

PART 1 - TOP

Using tan brown yarn, work in rows,
R1. Ch 15, then working in the back bumps of the chain from the 2nd ch from hook, 14 sc. [14]
R2-6 (5 rows). Ch 1 and turn, 14 sc. [14]
Ch 1 and work around the sides in closed rounds,
R7. (6 sc into the turning chs, BLO 14 sc) 2 times. [40]
R8-11 (4 rounds). 40 sc. [40]

The next 5 rounds involve yarn colour changes between off-white yarn and green yarn:

R12. In off-white 5 sc, cc green 4 sc, cc off-white 14 sc, cc green 6 sc, cc off-white 11 sc. [40]
R13. In off-white 7 sc, cc green 4 sc, cc off-white 15 sc, cc green 5 sc, cc off-white 5 sc, cc green 2 sc, cc off-white 2 sc. [40]
R14. In off-white 17 sc, cc green 2 sc, cc off-white 21 sc. [40]
R15. In off-white 2 sc, cc green 3 sc, cc off-white 17 sc, cc green 2 sc, cc off-white, 9 sc, cc green 3 sc, cc off-white 4 sc. [40]
R16. In off-white 14 sc, cc green 3 sc, cc off-white 23 sc. [40]
Fasten off, and hide ends.

PART 2 - BASE

Using off-white yarn, work in rows,
R1-6 (6 rows). Repeat R1 to R6 of Part 1.
Fasten off, and leave a long tail for sewing.

TO COMPLETE

1. Cut the cardboard/plastic sheet/sponge to size. If using sponge, cut the sponge to fit the length, width and height of Part 1. If using cardboard / plastic, cut 4 or 6 pieces: 2 pieces for the bottom of Part 1 and Part 2, 2 pieces for the larger sides of Part 1, and if desired, 2 for the narrower sides of Part 1.
2. Stuff the work. If using sponge, simply insert the sponge into Part 1 and proceed to Step 3. If using cardboard/plastic, insert the pieces for the bottom and sides of Part 1, and stuff Part 1 firmly with stuffing. Finally, place the cardboard/plastic piece for the bottom of Part 2 on top of the stuffing.
3. Match up Part 1 and Part 2, when aligned, the sides should be 14 sts (length) x 6 sts (width) x 14 sts (length) x 6 sts (width). Pin in place if needed.
4. Using the yarn tail and yarn needle, join Part 2 to Part 1 by whip stitching through the both loops of Part 1 and the back loops/turning chs of Part 2.
5. Secure and hide the end inside the amigurumi.

Kueh chendol amigurumi and the real McCoy by HarriAnn's Nonya Table (on IG).

The kueh amigurumi patterns in this series, thus far:

1. Ondeh ondeh amigurumi;
2. Kueh lapis sagu amigurumi;
3. Kueh salat amigurumi;
4. Kueh talam amigurumi;
5. Kueh keria amigurumi;
6. Pineapple tart (kueh tair) amigurumi;
7. Nian gao (kueh bakol) amigurumi;
8. Kueh bangkit amigurumi;
9. Tangyuan (kueh ee) amigurumi;
10. Zongzi (bak chang) amigurumi;
11. Curry puff (karipap) amigurumi;
12. Kueh chendol amigurumi.

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Thank you for stopping by. I hope you have fun making this crochet kueh. As with all my other patterns, I would love to see how your finished items turned out, so please tag me with my Instagram handle @yotsuba_blythes.

While I'm happy to share my pattern without charge and would be delighted to see it being used, please note that my pattern is for personal use only. Please respect my legal and moral rights as the author with respect to this pattern and all the images therein. This pattern and images are not for commercial use, sale or distribution. The sale of this pattern or any of the images is not permitted without my prior written consent. If you wish to share this pattern, please link to this post and my Instagram profile @yotsuba_blythes. You are welcome to sell limited quantities of the finished items you have made from this pattern. Thank you.