how to make the BEST cendol/khao lod chong/nam van dessert! (ນໍ້າຫວານ)

I LOVE THIS DESSERT SO MUCH. Yes you can add more fruits, other type of tapioca pearls, and sweetened red adzuki beans to it. But I like it plain jane and simple, just like how I show you guys on the video.

*TIP* from the moment that it’s put onto the stove until it’s finally fully cooked, it needs to be stirred consistently for 30-45 minutes straight! Please keep it on medium heat. You can stir interchangeably using either a whisk or a big wooden spool.

Noodles:
11 cups of limestone paste diluted water (please crush it up VERY FINE & leave the limestone paste to dilute in the water overnight)
1 bag of jasmine rice flour
1/2 cup of tapioca starch, fine
1/2 cup of tapioca starch, rough
1/2 cup of mung bean starch
1/2 bottle of pandan flavoring
1/2 of the fresh pandan leaves, blended w 3 cups of regular water

Brown syrup:
4 cups of brown sugar (upon further review, I’ve realized 6 cups is better)
10 cups of water

Coconut milk:
5-6 cans of any good brand :)

*TIP* for smooth & silky consistency, simmer the coconut milk/whisk for 5 mins

#cendol #khaolodchong