Cendol is a dessert that is commonly served in Southeast Asia and contains worm-like pandan droplets that are silky, soft and slippery, all the reasons that made me fall in love with this dessert. The pandan jelly is paired perfectly with crushed ice and sweetened coconut milk, making it an unbeatable combination.
While pandan jelly is mostly served in cendol (or che banh lot, the southern Vietnamese version), I often see them added into drinks as well. Its unique textures make them fun to eat and leaves me wondering whether it can be a potential competitor and substitute to boba! Hmm…
Well here is my simple recipe for this topping! Share your feedback if you’ve tried out my recipe and/or tag me @rackoflam and #rackoflam on social media.
Pandan Jelly Recipe (for Che Banh Lot / Cendol)
Equipment
- 1 potato ricer
Ingredients
- 2½ cups water
- ½ cup mung bean starch
- ¼ cup rice flour
- 2 tbsp sugar
- ¼ tsp pandan extract
- ⅛ tsp sea salt
Instructions
- Prepare a potato ricer with a coarse disc, to be used after the pandan batter is ready.
- In a small pot, add water, sugar, mung bean starch and rice flour, then immediately whisk vigorously to avoid clumps from forming.
- Add salt and pandan extract, then turn the fire to medium high and continue to whisk until the batter thickens.
- Once the batter is thickened, turn off the fire and quickly prepare a large ice bath.
- In batches, place the pandan batter into the potato ricer and press gently until 2-3 inch worm-like pandan droplets enters the ice bath.
- Continue until the entire batter is completely used.
- Enjoy the pandan jelly with drinks or desserts, such as the southern Vitenamese dessert che banh lot or cendol.
Video
Notes
PRODUCTS /INGREDIENTS USED IN VIDEO:
- Bellemain Potato Ricer – https://amzn.to/3RzRiXh
- Coconut Milk – https://amzn.to/3ojMiry
- Rice Flour – https://amzn.to/36m4dqK
- Pandan Extract – https://amzn.to/3UsfUnq
- Mung Bean Starch – https://amzn.to/3LsPuxL
- Whisk – https://amzn.to/3SnZoTh
