Nyob Zoo all!
Just a short and fun video for you all. A very simple but refreshing dessert to have on a hot day. Lod Chong: Pandan worm like starch jelly mixed with a simple palm sugar syrup, coconut milk, and ice. Commonly also known as Cendol, Lod Chong Thai, Khao Lod Song depending where you live in SouthEast Asia. This is one of the most simplest way to enjoy Lod Chong or Cendol. Hope you all can give it a try. Are you a fan?
Main Ingredients
Fresh pandan leaves, salt, sugar, rice flour, mung bean starch, water, and a little pandan extract.
Mung bean starch can be found at most Asian grocery store, ONLINE, and most Korean market also sells them. Any brand will work.
Making the Lod Chong/Cendol 
The classic color combo 
Put it all together and enjoy!
Enjoy!
-C.HerCreations
Ingredients
- ---SYRUP---
- 17.6oz palm sugar
- 14 oz water
- ---COCONUT MILK BASE---
- 33.8 fl oz coconut milk
- ½ tsp salt
- 1 pandan leaf
- ---LOD CHONG/CENDOL---
- 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
Instructions
SYRUP
- In a pot, add in the palm sugar and water. Place the lid on and cook on medium low heat for 2-4 minutes to slowly dissolve the sugar. Then uncover and break the sugar apart with a wooden spoon until all the sugar is fully dissolve. Turn off heat, set aside, and cool before using. ***If you want the syrup a little more thicker, add less water.
COCONUT BASE
- In a pot add in the coconut milk, salt, and pandan leaf. Cook on low heat for 3-4 minutes to dissolve the salt and to warm up the milk a little bit. Then turn off heat and let it cool. Leave the pandan leaf to continue infusing as it sits.
LOD CHONG/CENDOL
- In a blender, add in the chopped up Pandan leaves and water. Blend until the Pandan leaves are well blended. Strain over a bowl and squeeze out any excess liquid from the pandan leaves. Then discard the unwanted Pandan leaves. You now have pandan water. There should be a total of 6.5 cups of pandan water.
- In a pot, add in the mung bean starch, rice flour, sugar, salt, and the pandan water. Mix and then add in the pandan extract. Mix and check for color. If you want more green add a little bit more.
- Let's cook: Cook the batter on medium high heat for about 8-10 minutes while stirring all the way through. It is important to keep stirring as you cook so the starches to settle to the bottom and burn. The cooking process will take about 8-10 or more minutes to fully thicken the batter. Once it has thicken, keep stirring and mixing until the color becomes translucent (about 1-2 minutes of cooking after it has thicken). Turn off heat and check the consistency. Scoop a little and if you have a nice tail hanging out of the spoon you are good to go.
- Place the cendol press above a bucket of ice water and pour the batter in. Have someone help you hold the press if you don't have anything to hold it over the ice water. I used pvc pipes to put through the handle and placed it on top of the bucket of ice. Then press the batter down until it is used up. The longer you press, the longer the cendol will be. The shorter you press, the shorter the cendol will be. So it is up to you.
- You are now done! Let it sit in cold water to retain the shape. Serve when needed. Enjoy!****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.
Notes
Lod Chong/Cendol can be stored in the fridge for up to 3 days in water. Yes! You can make this recipe a day ahead.
1 comment
My 1st time seeing your website & you tube. And I’m fascinated how you create the pandan drink using CENDOL PRESS. It’s interesting to see & how to make something using cendol press. Once I can go out to shop, I’ll make sure to remember to find cendol press. Although being in my NJ neighborhood, where surrounded by Korean & Chinese Supermarket. I never get a chance to find out any Malaysian store yet, but I’ll try any Asiam]n store for now or order it on line. Thank you so much for sharing your skills in cooking differently from a lot of chefs or cooks around. More power to you & im enjoying your cooking style. Keep cooking & sharing!!!