This is my FAVORITE Lao dessert of all time! 🇱🇦 Try it out guys. It’s the BEST. Make sure you comment down below your thoughts, subscribe to my channel, and THUMBS UP this video! 🥰
Dear Linda, Thank you so much for sharing your tasty delicious yummy dishes. Love your lovely voice, your short 10 minute well thought out, nicely explainied videos. They make me feel like running to the store to buy ingredients to try it ASAP! Your parents must be so proud of you! HAPPY THANKSGIVING!
Where can I find the press that you use? I know you mentioned about Amazon, but I didn't see it. Maybe I called it something wrong when I searched Amazon. If you can give me a link to it that would be fantastic! Thank you so much for the authentic videos. My fiance' is Cambodian, and she loves your videos. Thanks again.
Eric Englund hey there! thanks so much for leaving this comment, I am thrilled to hear that you guys enjoy the videos. If you search on Amazon, just type in “lod Chong cendol maker” and it’ll pop right up. Here’s the link of the exact one I used, although I have to say... it’s kinda expensive 😅 www.amazon.com/Singapore-Cookware-Traditional-Coconut-Stainless/dp/B08224LZB2/ref=mp_s_a_1_7?dchild=1&keywords=lod+chong+maker&qid=1602550113&sr=8-7
The juice definitely looks so vibrant😍 fresher stuff is always better for me🙈 but I never tried making it so I don’t know whether I would do really green or not🧐 the whisking reminded me of the dalgona coffee😂😂 but honestly this looks so good😋 I would add a lot of sugar too so I guess that makes me disgusting as well?😂
Right??? I know I was thinking that exactly when making this actually. I was like wow I feel people’s pain whoever has been making the dalgona coffee lol
You can drink the canned coconut milk as is honestly but for a smooth consistency with no lumps, I recommend cooking it then letting it cool down.. then add the jellies. It’s just gonna look cleaner. It will not get hard the next day as long as you keep it in water. Just dump out the excess water and add coconut milk & sugar when you’re ready to eat it. It lasts for 4-5 days honestly in water refrigerated, but jellies are at its best during the 1st and 2nd day.
thank you 🙏 for the info i had this one time my dad’s x made this and it was so good but your look so much better am going to try to c if i can make this but it would be easier if i could buy the noodles
@@LinhKhanh-hv9eu yes! google cendol press or lodchong maker www.amazon.com/Singapore-Cookware-Traditional-Coconut-Stainless/dp/B08224LZB2/ref=mp_s_a_1_3?crid=2FK0X05DSNEJU&keywords=cendol+press+maker&qid=1637428464&qsid=147-3968279-8621830&sprefix=cend%2Caps%2C96&sr=8-3&sres=B08224LZB2%2CB00IOGGMQ8%2CB07TBDL6Z4%2CB07TDYJZXD%2CB01874SWSW%2CB07YCS31SQ%2CB00JE36GLQ%2CB08PCZ886R%2CB078RWHNKT%2CB00MUEHPGQ%2CB08XW32R81%2CB0009U5OSO%2CB08LGSBTQF%2CB07V9L6FBC
E-Anny's Family oh my gosh me too I LOVEEEEE khao lod chong 😂 like... with a burning passion. It’s a little tedious at times making this but you should really make some ❤️ I hope the video didn’t make the process seem intimidating 😭
This is my FAVORITE Lao dessert of all time! 🇱🇦 Try it out guys. It’s the BEST. Make sure you comment down below your thoughts, subscribe to my channel, and THUMBS UP this video! 🥰
Love the video. I love how you explain the stuff behind the process!
Thank you! I love how you explained everything.
Thank you so much. This is my Favorite Cambodia dessert and the best thing is your Expectations every nice. Thanks again 😍
No problem! I’m glad I can help!
Thank you for sharing your family recipe. I can’t wait to make this. This is my favorite lao dessert beside nam van taro.😋😋😋❤️❤️👍👍
You’re very welcome. ❤️❤️
Dear Linda, Thank you so much for sharing your tasty delicious yummy dishes. Love your lovely voice, your short 10 minute well thought out, nicely explainied videos. They make me feel like running to the store to buy ingredients to try it ASAP! Your parents must be so proud of you!
HAPPY THANKSGIVING!
Thank you so much! I hope they’re proud 😅😅 happy thanksgiving to you and your family as well.
Thanks for your recipe, how many serving is this?
I miss the limestone part did you use the whole thing?
11cups limes and 3cups water
Total:14cups? Thanks
looks really delicious.
Thank you
Where can I find the press that you use? I know you mentioned about Amazon, but I didn't see it. Maybe I called it something wrong when I searched Amazon. If you can give me a link to it that would be fantastic! Thank you so much for the authentic videos. My fiance' is Cambodian, and she loves your videos. Thanks again.
Eric Englund hey there! thanks so much for leaving this comment, I am thrilled to hear that you guys enjoy the videos. If you search on Amazon, just type in “lod Chong cendol maker” and it’ll pop right up. Here’s the link of the exact one I used, although I have to say... it’s kinda expensive 😅
www.amazon.com/Singapore-Cookware-Traditional-Coconut-Stainless/dp/B08224LZB2/ref=mp_s_a_1_7?dchild=1&keywords=lod+chong+maker&qid=1602550113&sr=8-7
I love your nam vam.thank you for sharing
Thanks for the kind comment!
The juice definitely looks so vibrant😍 fresher stuff is always better for me🙈 but I never tried making it so I don’t know whether I would do really green or not🧐 the whisking reminded me of the dalgona coffee😂😂 but honestly this looks so good😋 I would add a lot of sugar too so I guess that makes me disgusting as well?😂
Right??? I know I was thinking that exactly when making this actually. I was like wow I feel people’s pain whoever has been making the dalgona coffee lol
Should the water be warm temperature or hot
What is limestone paste made from?
I am sooooo happy for your tutorial and recipe. Thank you!!🥰
Keo Phomphakdy you’re welcome ❤️❤️❤️
THE GREENEST GREEN THAT CAN EVER GREEN IN THE WHOLE WIDE GREEN
Do you need to cook the canned coconut milk before consuming it? And how long does the jellies last? Will it get hard the next day? Thanks!
You can drink the canned coconut milk as is honestly but for a smooth consistency with no lumps, I recommend cooking it then letting it cool down.. then add the jellies. It’s just gonna look cleaner. It will not get hard the next day as long as you keep it in water. Just dump out the excess water and add coconut milk & sugar when you’re ready to eat it. It lasts for 4-5 days honestly in water refrigerated, but jellies are at its best during the 1st and 2nd day.
@@lindalately thank you!
@@MagdaNarima you’re welcome! thanks a lot for watching, hoping for a happy holiday to you & your family
11cup how many ml?
Love this dessert 🍨
Great!!
My favorite summer drink....
Mintje BE yes!
Can you use the limestone paste after letting it sit for 1 hour?
Yes
can you buy the green noodles pre done and what the name of the green noodles
They’re called cendol noodles, I haven’t seen any premade ones yet!
@@lindalately do you know if that sell them pre made and if so do you think t.n t sell them thank you for replying
thank you 🙏 for the info i had this one time my dad’s x made this and it was so good but your look so much better am going to try to c if i can make this but it would be easier if i could buy the noodles
Limestone water it's not bad for body? Is it safe for eating?
I think anything in moderation should be okay but if you don’t want to use it then you don’t have to. It just holds its shape better with it
What if the rough tapioca flour isn’t available can we double up on the fine one? Would it make a difference in texture?
kimberlyUSA yes just double up on the fine one, let me know how everything works out for you. ❣️thanks for watching!
lindalately will do, thank you!
Where did you buy the press? I tried looking on Amazon
Try the big Asian supermarkets or eBay as well!
So the liquid in this Lod Chong is 14 cups (11 cups clear lime paste water + 3 cups clear Pandan water), right?
Yes exactly
@@lindalately Thank You
Perfect color Green.
Thank you!
how to dilute the lime stone water the propotion
Sweet
Very
Is it necessary to use limestone or can I make without that?
Chef in Canada Sujith Narayanan in my honest opinion I believe it’s necessary to use the limestone because the jellies hold its shape better with it
lindalately is it available in asian stores?
Chef in Canada Sujith Narayanan yes
What happen if I can’t find the rough tapioca starch?
Just use regular tapioca in place of that. I tried it out again recently it should work
Thank you for sharing!!😍👍
Ratanabouapha Bing of course!! My favorite dessert, I had to!
Not so secrets anymore 555, I like my without limestone water though khob-jaii for sharing
That’s fine too! Just holds the shape better with the limestone water. Thanks for watching!! 😬
Where did you buy the hand press?
Amazon or sometimes big Asian stores have it
Can I get its name please?
@@LinhKhanh-hv9eu yes! google cendol press or lodchong maker
www.amazon.com/Singapore-Cookware-Traditional-Coconut-Stainless/dp/B08224LZB2/ref=mp_s_a_1_3?crid=2FK0X05DSNEJU&keywords=cendol+press+maker&qid=1637428464&qsid=147-3968279-8621830&sprefix=cend%2Caps%2C96&sr=8-3&sres=B08224LZB2%2CB00IOGGMQ8%2CB07TBDL6Z4%2CB07TDYJZXD%2CB01874SWSW%2CB07YCS31SQ%2CB00JE36GLQ%2CB08PCZ886R%2CB078RWHNKT%2CB00MUEHPGQ%2CB08XW32R81%2CB0009U5OSO%2CB08LGSBTQF%2CB07V9L6FBC
I LOVE those!🥰 Sadly I haven't had them in years...😭 I don't think I'll be able to make them either it looks hard😭
E-Anny's Family oh my gosh me too I LOVEEEEE khao lod chong 😂 like... with a burning passion. It’s a little tedious at times making this but you should really make some ❤️ I hope the video didn’t make the process seem intimidating 😭
Aw look good
Lrv Slim Bibbo thank you!!!
Myanmar have the same
I bet!
😻😻😻
Limestone is not safe to consume too much
The Hmong people call this Nava.