Cendol/Lod Chong Recipe | Che Banh Lot | Pandan Jelly Dessert @chansamaiskitchen ​

In this video I will show you step by step on how to make Cendol/Lod Chong Recipe | Che Banh Lot | Pandan Jelly Dessert. This recipe is so simple to make yet super delicious and refreshing.


Ingredients:

- 4-5 pandas leaves (cut into small pieces )
- 3 1/2 cups water
- 1/2 cup mung bean starch ( buy at asian market or order online
- 1/4 cup rice flour (red bag)
- 1-2 Tablespoon sugar (optional)
- 1/4 tsp salt ( optional)
- Ice bath (Ice water)

COCONUT MILK:
- 1000 mL coconut milk (less if you prefer)
- 1 cup sugar ( more or less depending on your liking)
- 1/2 teaspoon salt
- 1 tablespoon rice flour ( red bag ) to make the coconut whiter.


Pandan water:
I cut the pandan leave into small pieces. I used 1 cup water to blend with the pandan leave to get pandan water by strain and extract all the juice out and add to 2 1/2 cups water)

To mix the batter:

* Add both flour and water into the pot, mix everything together until flour dissolve the bring to the stove over high heat or medium high.
* Keep staring until the batter start to get thicker, reduce heat to low and constantly stirring to prevent burning.
* Once you reach the thick consistency, and the batter get shinier and smoother the it will take couple minutes to cook.
* When you scoop out the thick batter up with your spatula, you see an end point like arrow or tail then it done and good to go.
* Use potato ricer to press the cendol into the ice water. continue until done.
* Add cendol, coconut milk and sugar mixture in a bowl then mix everything together.
* you can add crushed ice to make it cooler especially in summer.


ENJOY!!!! 😊



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