Nab Vam Jelly Strings (Cendol/Lod Chong)

Silky Jelly Like Strings for Creamy coconut dessert.
Sorry if my audio is missing, the ingredients are listed below for the Jelly string/Cendol/Lod Chong
Please see tutorial for detail instructions.

Don't forget to like and subscribe to my channel so you don't miss out on my recipes!

1 1/4 cup mung bean starch
1 cup coconut milk
5 cups water (room temp)
Food coloring of your choice
Essence or flavoring of choice (I used Pandan Paste 1 tsp)

For best results of jelly strings texture if not consume same day, keep the jelly strings in a cool water bath out of fridge.

Follow me on Facebook Cooking by Zoey @   / zoeyandvfam  

Music by @ikson
Music: Summer
Musician: @iksonofficial
Music by    / ikson