CENDOL: For Naab Vaam [Version 2]
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- Опубликовано: 7 сен 2024
- 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:
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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]
My Grandma used to make this for me when I was a kid (she was Indonesian and pronounced it Chen-dohl) and I used to call it 'that green booger drink' because I couldn't remember the name but I loved how it tasted (not like boogers, though). I never did get her recipe, though, so thank you so much for posting this! We love to make Fragrant Rice at home using Pandan (pahn-dahn), Lemongrass and Coconut Milk. So good! I'm going to make some Ice Cendol drink for my mom using your recipe.
The best recipe ive tried so far. Perfect balance between the softness and firmness ❤
Thank you very much from France 😊
Can’t wait to try. I love how you break the steps down and it’s easy to follow. My sister and I hated doing this for my mom when we were young. I have a whole new appreciation for those who could make it now that I’m older. Even though we made it many times with her, we never mastered it. I love how the recipe is measured out. Haha. Not random pot and finger measuring.
Thanks so much for teaching us to make this delicious dessert! ❤
This recipe is perfect amount for small family. Thank you so much for sharing your recipe.
Enak sekali cendol ini. Saya jualan cendol setiap hari banyak pembelinya. Greetings from Indonesia
Thank you , it’s the easiest recipe.
I also tried your first version , and yes I like this version better.
I tried another even more simple recipe using bot banh gio and it did not come out smoothly. I had all the ingredients as Cindy's except for the fresh pandan leaves so I followed everything else and it came out BEAUTIFULLY. Thank you!!!!
Honestly the best recipe ever! Got it right the first try. Just the right texture. Soft but still held the shape with no issue. Thanks for sharing this recipe!
Beautiful! Thank you for this recipe!
OMG!! I've been eating Cendol growing up in Thailand. I didn't know it was called cendol. Thank you so much for the recipe!! Love it!!
In Thailand it's called Lod Chong. LOD = THROUGH, CHONG = SPACE/TUNNEL
I love this cendol. I always bought this dessert....now, I can try to make it. Thank you. Btw, love your dad's idea. 🙏
I’ll have to try this version. Your first version I lived by it. So I cannot wait to use this next time I make them.
Thank you for version #2!!!! ❤️ from Dallas
Thank you for sharing. Yes, this recipe seems easier. I'll try it. It's funny how your mom calls the dough a tail. We also call it a mouse's tail 😂. We're from different countries. 😂
You are amazing!! Thanks for making such informative videos
Beautiful I love this desert 😍😍😋😋
Been living in Australia for too long I actually forgotten about this delicious dessert. 😭
Thank you for sharing this recipe
Interesting! Nice sharing, Thanks!
This came out so nice. Thanks for the recipe~ 😊💜
I ate this as a child when this lady would make the "green worms" as I would call it. Thai people call it Lod Chong. Lod = through / straw and chong = space of the tiny holes.
Wow 👌
Can’t wait to try!!
Bomb recipe!!! My new go too!!!
i will definitely make cendol this way
Wow this looks AMAZING!!!!!!!!
Love the recipe!!! Love the video!!!!
Looking good . Thank you
Can I replace some of the water with coconut milk? And does this recipe make the cendol firm and jelly like, or more on the soft side?
Amazing looks 💕💕💕💕💕
Thank you for the great recipe. However how do you make your strings skinny? I have the same size holes as your presser.
I have no idea how its taste but I really really want to eat. Unfortunatly in my country we dont have pandan and that flour.
Wait What?!?!?! I've never Heard of mung bean starch before!!!!!!!! I've never seen this made before OMG WOWWWW Insane I've been watching so many cooking videos for years and idk about mung bean starch only paste and the actual mung bean Very Cool!!!!!🥰🥰🥰🥰🥰🥰
You can also use rice flour. It is more delious than mung bean starch. This is Indonesian culinary
beautiful and yummy
Hello Ms. Cher. I am wondering if we can replace arrow root flour or water chest nut flour if mung bean flour are not available at home.
Can I replace the mung bean starch with tapioca starch instead? Please let me know, thank you!
Hi hello First off Your Beautiful, 2nd was just about to ask what pandan taste like. You said grassy vanilla LOL I'm intrigued Hugs and Prayers 🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏 I ordered some Sweet rice flour so I can make mochi I'M EXCITED 🤣🤣🤣 CAN'T WAIT To make some Crazy Things!!!!!🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰
I cant find Mug bean starch..Can you suggest replacement similar.
thanks for the video! BUt Why do many other channels use different flours, also some people mixed the flours?? What is the best type ? IM so confused lol
Your dad is so cool! Let him design all your cooking utensils! Miss you guys.
Is it soft and have texture to hold up its shape?
It's supposed to be pronounced as like 'jen-dol' not 'sen-dol'. Somehow yr recipe looks nicer, like those springy texture which yrs look like that. Others many r quite floury texture. Gonna try out yrs.
Can l use tapioca starch instead mung bean starch. Thank you
Thanks
Thankyou
😍🤗👏👏👏
Without lime water?
You make the good cendol😀
It is pronounced as Chendol.
Myob zoo os ..
Luv need koj cov txiv Taub thaaj cook lug cog (chayute) if you still have some. Pleas let me know.
If we cannot find pandan leaves, substitute that for approximately 1 tablespoon of the pandan extract?
Yes. You can more or less if you notice it's too strong or not strong enough in terms of taste and color. I suggest starting with 2 tsp and work your way up.
@@CHerCreations thank you for sharing your knowledge! I have everything in my pantry to make this tonight 🙂
@@schang4458 let me know if it works for you.
@@CHerCreations will do!
JUST SAW YOUR VIDEO. MUNG BEAN STARCH IS SAME AS THE POWDER? WE, IN INDIA GET THE MUNG BEAN POWDER{ THE BEANS ARE GROUND}
Using mung bean starch, it will make the cendor hard and not good for over night. Incase if use only use table spoon.
You said it can be stored in water in fridge but will it still stay chewy?
I some people uses Tapioca starch. Can you tell me what is the different between Tapioca starches Mung bean starch??
Tapioca starch creates more of a chewier texture whereas mung bean is more firm.
Could you make the eggplant with pork recipe? When I was younger kuv tus niam tais made this with mob nplaum
Does it get hard overnight in the fridge?
Looking for this answer too. I know another recipe using just mung beans, the cendol gets hard the next day.
I though this dessert only exist in Indonesia, i was wrong 😄
Where do you buy that at ?? The pusher
👍👏👏👏
How long can this cendol sit in water before it becomes soft and soggy?
2-3 days. Using mung bean starch helps stabilize it in the water
Cendol 😀😀😀
Can I use pandan leaves that are in strips (similar to lemongrass leaves) since I don't have whole leaves? If so, how many should I use? Thanks and I love all your videos!
If you have a scale weigh it to 120grams
I need a backyard tour please
How about water ?
6.5 cups of water in total
👍👍👍👍🌹🌹
now I found your cendol.
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Why did mine turn out so soft and mushy 😭
You probably need to cook it longer. Make sure it’s completely cooled in ice water when pressing it through before eating or else it’ll be mushy.
@@CHerCreations I cooked it until it was translucent :( will it solidify in the fridge over time?
@@Jennifer-xy8lw when did you eat it? Did you let it cool completely or was it still warm? It should of solidify in the ice water.
I just tried a bit out of the ice water ....it’s now in the fridge lol hoping it’ll get harder
@@Jennifer-xy8lw yeah wait an hr or so and see how it is. Mung bean flour sets up quick so if it’s still mushy, I’m not sure what happened. Let me know
It is pronounced as chendol not sendol...🤦♂️
Thanks!! And noted 👍
Came here to say the same... I'm like, what the hell is sendol.. 😂😂
it is pronounced as "chen-dol" not "sense-dol." people in S E Asia will die laughing if you call that " sense-dol"😂😓