Saucepan@saucepan · Shared this recipeFollowEuropean · dessertCendol: For Naab Vaam [Version 2]A Southeast Asian dessert of pandan-flavored mung bean starch noodles pressed into ice water, served with sweetened coconut milk.total20 minprep10 mincook10 minservings6Original recipe on chawjcreations.comKeep this recipeAdd a copy of Cendol: For Naab Vaam [Version 2] to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings10 whole Pandan leaves, rinsed and cut into small pieces, 120 grams6.5 cup water1 cup mung bean starch, 146 grams0.5 cup rice flour, 72 grams2 tbsp sugar, 36 grams0.5 tsp salt, 3 grams1 tsp Pandan extract/flavoring more or less depending on the color you want, 4 gramsBucket of ice waterCendol or Lod Chong PressStepsClear checksTap an ingredient or step to check it off.1Step 1: In a blender, add the chopped 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. Discard the unwanted pandan leaves. You now have pandan water. There should be a total of 6.5 cups of pandan water.2Step 2: In a pot, add the mung bean starch, rice flour, sugar, salt, and the pandan water. Mix and then add the pandan extract. Mix and check for color. If you want more green, add a little bit more.3Step 3: 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 don't 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 thickened, keep stirring and mixing until the color becomes translucent (about 1-2 minutes of cooking after it has thickened). 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.4Step 4: 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.5Step 5: You are now done! Let it sit in cold water to retain the shape. Serve when needed. Enjoy!getsaucepan.com/r/c6e9e47f-fc38-424a-bcfc-a883607b56fb · Original: https://chawjcreations.com/cendol-for-naab-vaam-version-2/
