CENDOL: For Naab Vaam [Version 2]

Hello Foodies!

Cendol version number 2 is here! I've been testing a few cendol recipe lately and this cendol recipe has become my go to recipe now since it's easy and super fast to make. The ingredients are also very easy to access for those who are a little more new to cendol making. The results of this updated cendol recipe is also beautiful. The cendol comes out strong in texture and also has beautiful tails. So I hope you can give this one a try and have some success. Best of luck and happy cooking! 

Cendols are a worm like looking starch strands that is commonly used in Southeast Asian dessert paired with a sweetened coconut milk. It is made from either rice flour, tapioca starch, corn starch or mung bean starch. In our version, we will only be using mung bean starch and rice starch. Cendol is also known as Lod Chong or Khao Lod Chong. 

YES! This cendol recipe can be stored in the fridge for up to 3 days in water. Yes! You can make this recipe a day ahead.

WRITTEN RECIPE W/ PICTURES & DETAILED INSTRUCTIONS/INFO HERE:
https://chawjcreations.com/2021/04/19...

WHERE TO BUY A CENDOL PRESS: Where to get one? Check your local Thai or Lao grocery store. You can also purchase one online. Type in Cendol press or a Lod Chong press to find one We got ours at our local Thai market.

MUNG BEAN STARCH can be found at most Asian grocery store, ONLINE, and most Korean market also sells them. Any brand will work. 

WHAT IF I CAN'T FIND FRESH PANDAN LEAVES? I suggest starting with 2 tsp of pandan extract/flavoring and work your way up to 1 Tbsp. You can more or less if you notice it's too strong or not strong enough in terms of taste and color.

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INGREDIENTS
10 whole Pandan leaves (rinsed and cut into small pieces) (120 grams)
6.5 cups water
1 cup mung bean starch (146 grams)
1/2 cup rice flour (72 grams)
2 Tbsp sugar (36 grams)
1/2 tsp salt (3 grams)
1 tsp Pandan extract/flavoring (4 grams) more or less depending on the color you want
Bucket of ice water
Cendol or Lod Chong Press

#cendol #Dessert #SouthEastAsiaDessert #LodChong
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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations]