Hi Nyob zoo Foodies!

Happy New Year 2019! Wishing you all a great year ahead of you. To start out this year, let me share with you all our cendol recipe. After many trial and errors, my mom and I came up with this easy recipe. It has the right consistency and texture we like. The end results are beautiful since the cendol comes out to have very beautiful tails! It’s beautiful in a Hmong favorite dessert called Naab Vaam. This cendol recipe is a go to recipe for us when we make naab vaam and it works every time we make it. So give it a try and see if it’s to your liking!

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 tapioca and corn starch.

Main Ingredients

Water, pandan leaf, steam pork rice flour mix, salt, tapioca flour, and pandan flavoring/extract.

Pandan leaf gives the cendol it’s natural green color and the distinct grassy/vanilla flavor. Pandan is basically the vanilla of Southeast Asian dessert. Below is another version of pandan flavoring. It’s thick and green; which helps darken the cendol.

CENDOL PRESS

They have these press on Amazon if you want to purchase one. We got ours at our local Thai grocery store.

A bucket of ice water is essential. Helps cool down the cendol and to prevent them from sticking to one another.

Chopping the pandan up and blending it to get the natural green water for the cendol

Adding the starch 

Cooking it and stirring constantly to prevent the starches from sticking to the bottom and to prevent big lumps. You want a nice smooth consistency. 

Nice ribbon and not so thick. A nice ribbon consistency helps create a beautiful cendol tail. 

You don’t even need to press. It falls beautifully. This is a good sign.

WOWZA! 

So cool to look at. So cool to make

Enjoy!

Cendol

Serves: 10-15 Prep Time: 5 minutes Cooking Time: 10-15 minutes 10-15 minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 1 (12oz) packet steamed pork rice flour cake mix (bot banh gio mix)
• 3 Tbsp tapioca starch
• 3 oz fresh pandan leaf (chopped)
• 10 cups water (divide into 4 cups & 6 cups)
• 1/2 tsp salt
• 1 Tbsp pandan flavoring/extract (add more if you want more green color)
• 2 gallon of ice water

Instructions

1) Chop the pandan leaves into 1 inch pieces. Place it in the blender with 4 cups of water. Blend until the pandan are well chopped and the water is a nice green color. Grab your cooking pot and place a strainer and then a fine cloth or a cheese cloth over the strainer. Strain it well and press all the liquid out. Discard the pandan pulp.

2) Finish adding in the addition 6 cups of water into the pandan water. Then add in the packet of flour mix, 3 Tbsp of tapioca starch, pandan extract/flavoring, and salt. Mix well.

3) Cook the mixture over medium high heat until it becomes thick. STIR CONSTANTLY to prevent lumps from forming and to prevent the starches from burning at the bottom. Stir and cook for about 10-15 minutes. Once it becomes thick and unison, cook it for another 5 minutes. Once the batter creates a nice ribbon consistency and is shiny, take it off the heat.

4) Get your bucket of ice water and cendol press ready. Grab another person to help you and place the cendol press over the ice water and then fill your cendol press with the batter. The batter will fall easily into the water without you having to press it. This is a good sign you did the batter right. The strands should be about 2- 2 1/2  inches long. Finish using all the batter.

5) Strain the excess ice water and serve with sweetened coconut milk.

-CHawjCreations