马来西亚美食-煎蕊-Homemade Cendol Comparison Alkaline vs Non Alkaline

Homemade Cendol with Mung bean Starch
Due to request from some of you, we have finally released the mung bean starch version of cendol. So far, this is the best version of cendol that we made. We also show step by step and comparison with alkaline solutions.
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[@siathiansea5715]

这是我看过制造chendol 最简单祥细容易明白的解說，Thank you !👍👍👍

[@SumLeeCooking]

Thank you 😍

[@milynguyen4089]

Thanks for sharing this video , finally ich found the best recipe !

[@lillianburnett1998]

Thank you for sharing your recipes. I like the one with the soda ash. Would like to print out the recipe. How can l do it. Please advise 🙏 . Thank you ❤️

[@monikaswiecka]

Hi :0 Nice work! I don't have pandan leaves. What Can I use rather than pandan leaves?

[@cuptainj05]

hi, can i replace mung bean starch with rice starch. may i know the different of taste？

[@BillMintjeHD-Brussels-Belgium]

Nice recioe.....the tutorial also easy to understand 👌👍

[@SumLeeCooking]

Still need to learn some cinematic skills from you 😊

[@BillMintjeHD-Brussels-Belgium]

@@SumLeeCooking 💌

[@stevethea5250]

can i use cornstarch instead ?

[@DeeBeeStudioSabah]

Have you tried cendol that melts in your mouth?

[@touchhsrey]

Hi, just a curiosity is soda ash also known as baking soda and why did you called it soda ash?confusing???.and which number is taste the best? 1.2 or3?

[@SumLeeCooking]

Hi thanks for your question. Soda Ash is different from baking soda. Soda ash is known to be sodium Carbonate. The one that i used was home made using baking soda (sodium Bicarbonate), which is helpful where some places we can't easily find or buy soda ash. You may refer to another video here, ruclips.net/video/O-E4yucfe_c/видео.html, if you like to see how you can make soda ash at home using baking soda. As in the taste of Cendol, is totally up to individual preferences. The one with mung bean starch is more chewy. Another option was, we tried to demonstrate it with Alkaline solution and without. And how our cendol will result differently. This is to answer some of the doubts of what if we don't use alkaline solutions. Hope that clears things up for you. Thanks and feel free to subscribe to our cooking channel.

[@rebeccafoo]

Thanks for your long long very detail video but I have to repeat and repeat in order to write down the recipe of the 2nd one, it seems that it is the best. 4 Tabsp Mung Bean starch powder, 1/4 tesp Soda ash, 300 ml pandan juice that blendedwith 20-25 gm pandan leaves, mix and stand 30 mins, then stir over medium heat to cook to thicken. Right ? I have a very good made in BM, Durian Lye water, how much do I have to add in. Thanks

[@SumLeeCooking]

Hi, Thanks for your comment. For the mixture, you may soak 1 hr instead of 30min. This process will give you better Pandan flavour meantime it shortened the process of cooking. For the durian Lye water, I am not sure of your question. Appreciated if u can elaborate more.

[@yepwaimun7920]

Sorry can explain 3:1 ratio.

[@michelle5for]

Does Lye/Kapur Sirih change the flavour of the cendol?

[@SumLeeCooking]

Hi thanks for your question. Lye or kapur sirih is quite commonly used in Cendol. However, don't over use it as it will give u a bitter or soapy taste. This is due to alkaline level of lye or kapur sirih. Thx.

[@michelle5for]

@@SumLeeCooking I used Kapur Sirih for the first time a few weeks ago in a steamed cake. I don't have much intuition with it yet. I will try again with this.

[@bahchekng5157]

👍👏👏

[@lichinliu5882]

带苦是正常的吗，苦咸苦咸的

[@SumLeeCooking]

The bitterness is derived from Pandan extract juice. You need to add Lye water or soda ash to eliminate it.

[@tingcw2386]

Is soda ash harmful

[@SumLeeCooking]

Hi Ting, thanks for your question. First of all, we would say like many food that we have around us, we are not in the position to provide any medical or scientific opinion on whether they are healthy or harmful. However, as home based cook or baker, we do take precaution on every ingredient that we used to prepare meals for our family. Soda ash or scientific name Sodium Carbonate is consider non-harmful food additive under US FDA list. That being said, not only by judging on ingredient alone, one need to understand the purpose and characteristic(s) of ingredients that we are going to use in our favorite recipes in order to reap the best benefit or to avoid the potential harm (if any). Also in any food or diet, moderation is still the key. Anything too extreme in intake should be carefully considered. This is the main advantage of home prepared food where we are able to ensure the ingredients that we used are hygienic, natural and safe to consume. This is also the purpose of us making videos such as this to encourage many people to prepare their own favorite meal at home. Hope this is able to clear some of your doubts. Thanks.

[@minavamp2811]

soda ash is not harmful at all. it is baking soda that heats up to evaporate all the carbon dioxide. so it's totally safe to eat. as we all know baking soda is totally safe.