HELLO! I hope you enjoy this video! If you like this recipe you’ll probably also like my “Red Rubies” recipe ua-cam.com/video/9F3l9wM0_SE/v-deo.html Or for all my dessert recipes, watch this playlist! ua-cam.com/play/PLaS2Ffd8cyD4bdjgL1QgZr7BVwcMOk7dY.html If you have any questions, be sure to read the written recipe on the website (linked above) as I often add extra tips and notes not covered in the video. Thank you for watching!
I’m indian but I lived in Thailand a long time , read write and speak Thai ; ... well I miss being there so much and your tube channel brings me so much joy ... I’m stuck in india in the pandemic ตัว ที่นี่ ใจ ที่นั้น
I never knew that Pandan was related to vanilla/coconut. I enjoy it as a kid. It would now make sense since it has that sweeten aroma. I love Pandan so much! 😊
A tip from Malaysia and Singapore. Instead of sugar syrup, we always used thick coconut palm sugar syrup. The flavour is way way better. Use a good quality palm sugar and it brings things to just another level.
In Malaysia.. We call Cendol.. We use brown sugar.. Some seller they don't use food colouring.. They just use old pandan leafs.. Blend it with plain water and strain .. Natural food colour.. Some put durian and cooked glutinous rice.. So yummy
Also convenient for us Malaysians and Singaporeans is that the cendol itself is so readily available in supermarkets for so cheap it’s a lifesaver for all of us who love it.
I love the “imperfection” parts of your videos! Like the conversations with the camera man or the comments about the pot lid, and etc. ❤️ feels more comfortable and personal to watch. I also love the containers in the back which contains what looks to be peppers, jello, and palm sugar!
To sum it up: It's call 'Lodchong Singapore' because in the past this particular dessert was sold in the front of a theater named 'Singapore' and it was so popular that people just called it by its dessert name along with the theater name. (This is the version I've heard from my mother there could be some variations) Also Lodchong means 'to pass through hole' (Lod = pass through, Chong = hole) which I find it funny because the vendors in Thailand actually use some tools that have holes in them and they would pressed the green dough through the holes into the boiling hot water to cook them in large quantities
I've tried Thai cendol back in 2018 when i was in Thailand. It was bomb 💣 Growing up as Indonesian, I'm familiar with this type of traditional dessert. We have like 2 version, regular cendol which is made out of rice flour and the other one is called dawet (tapioca flour), both served with coconut milk and brown sugar 🥳 we also add jackfruit sometimes. There is also one region in Java island that add "rice-hull charcoal" into their famous cendol mixture.
Like she said it's similar to CENDOL which is Indonesian version of this yummy treat. I live in England for 18 years; I usually make cendol on summer days; my kids; who are mixed race; love it! Recently I even added tapioca pearls (like those you found in bubble teas). I sweetened my coconut milk with gula jawa/gula melaka which is similar to jaggery (Indian brown sugar)
Believe it or not Cendol is not Indonesian. The people in Southern Thai province also call this Cendol. People In Brunei/ Singpore/Malaysia also called this Cendol. It is a Malay dessert that you will found in any country with Malay.
@@malayaichannel No offense but I have to beg to differ sir. All of my southern Thai friends called it Lod Chong. May be some called it Cendol (whom I haven't met) but if there are some who called it that way, their number would be just a few compare to all the southern Thai. Anyway to called it Cendol or not does not prove anything that this dessert is from Malaysia in academic way since these word also used by many countries. The opposite way might and could be true. The dessert and the word can be from Indonesia, Brunei, Singapore, or even southern Thailand (as you said Southern Thai called it that way) which spread into Malaysia, right? If you insist with what you said, may I ask for more scientific proof? More concrete and logical/reasonable data/evidences that the dessert is from Malaysia? That's scientific way of thinking and it's what accepted in studying in whatever fields from history to physics.
@@bend.6091 I didn't mention Malaysia. When did I said it is originate from Malaysia? I mention "MALAY" the ethnic. Etnic Malay can be found in many countries around South East Asia. Perhaps you should educate urself about that. And she called it Lod Chong Singapore. And I went to Phuket. The vendor called it Cendol. And she talked to me in Pattani's Malay dialect. Lod Chong might be what they called in Thai language but when they talk in their native language, those Southern Thai native absolutely called it Cendol too
@@malayaichannel I see. My bad regarding Malay ethnics. Haven’t read it carefully. Sorry about that. BTW, judging from tone of your reply which hold such aggressive manner, it seems like you are angry with my words. If it’s so, really sorry. Didn’t mean that. I’m just curious so I asked in case I might gain some new info/knowledge I haven't known before. Please know that I'm not intend to do that and hope you would accept my apology.
Aw thanks! Though Adam is not the editor, it’s my brother Art who does. 😊 Check out his channel here! ua-cam.com/channels/M9Sr45gEybuPk67KzuLavA.html (I’ll keep Adam around anyway though 😆)
@@PailinsKitchen I guess I missed something in watching your videos I did not realize Adam did not edit. However your brother seems to be very talented as well. I just watched him do a sculpture and it looked pretty amazing.
Just in time for days that are 37 degrees. Will make this ASAP This is what we would call chè (sweet soup) in Vietnam, the green jelly is bánh lọt. One of the things shared by all Southeast Asians
Omg this is MY FAVE. We would only get to eat this during holidays and parties and of course the Asian stores would sell them but not how my mom would make it. It was always a treat
Some tips here. If you really need to store the noodles. Drain the noodles and then poor a little bit of the syrup. Just to coat them so they don’t stick. This way the noodles won’t swell and go mushy as much. Also, this will make the noodle tastier.
Vietnamese people cook the flour into a thick jello form (flavored with fresh pandas leaves), while still hot from the pan, pour it through a potatoe ricer and into it goes right into big bowl of ice water (stops it from cooking). We add cooked mushed mung beans, red beans, coconut milk and shaved ice, but add any toppings you would like. It's a refreshing drink/dessert. 😋
Indonesian cendol is generally thicker and more cylindrical, like little worms. The dough is pressed through a colander then cut at the appropriate length. The green color comes from pandan and the noodle is not translucent. It is also served with palm sugar syrup rather than simple syrup. But this Thai variation is actually easier and looking delicious nonetheless!
Ours is the same, this version made it name by one shop in Bangkok, under the cinema 'Singapore', and it became popular over the years. We Southeast Asian really do share cultures and foods together ♥️♥️♥️
Just made this for my husband’s family who are Malay and it was a hit! My water didn’t stay hot enough and I ended up with an oobleck dough. Very interesting to observe but not very malleable! I microwaved it a bit to cook it a bit, and kneaded it. You’re right! It’s a very forgiving dough!
Hi Palin, thanks for this recepies In India we get noodles in packages boil the water at boiling point and those noodles just turn out like your Known by Falooda- Chia seeds are added ( soak the seeds separately once it ready add to main recepies Instead green flavor rose syrup is added at the end Vanilla scoop of icecream added Altogether they are almost same versions Thanks again
I just watched last night your pandan jelly iced tea video (made it this morning) and I thought it's been a while since you prepared a beverage on the show. Well now I got what I hoped for and have to keep up!
I love the other kind of Lod Chong, the one where they drop the batter in water and it turned to noodle. One of the famous one is Lod Chong Wat Jed but I don’t have it where i am living atm
Ohhh wow. Thats the green leaf in the roti dough... pandan leaf. I always wondered what green leaf would be in the roti and what its flavor is. It adds vanilla flavor to it. learned something new.
We used to make cendol with rice flour, not tapioka flour. And for coloring, we blender pandan leaves with coconut water then strain it before mixed with the rice flour. It will give more aromatic smell & taste on noodles. Anyway thank you for the recipe, maybe later I will try make cendol with tapioka flour. 😘😘
Back in my childhood era, I remember they used a certain leaf extract to colored the "cendol" green. And I believe there is also another alternative, by which using blended pandan leaves, and the squeezed water is used replacing at least half of the measured water in recipe. I recall the coconut milk was a tad bit thin, like a consistency of a skim milk, and slightly salty to taste. There are some sweet tiny translucent tapioca pearls also mixed into the "cendol"
In Indonesia (maybe in Malaysia & Singapore too), we use rice flour instead of tapioca flour. That’s why our cendol isn’t translucent. Cook the dough like making choux pastry, and then use a +/- 3mm sieve to make strips. Serve it with lots of shave iced, palm sugar syrup, coconut milk. Sometimes adding grass jelly, red bean, etc.
Made me laugh!! The perfectly fitted lid, coconut 🥥 milk! ^^ totally love ya! 💘 this was awesome! Super interesting! I cannot wait to try this!! Thank you always ❤ Stay safe and blessed 💕
In Thailand Lod chong is typical cendol found in Malaysia But Lod chong Singapore is another kind, u can find only in Thailand, the texture is chewier because of the tapioca starch
I looooove this with tapioca pearls. Reminds me of home. Although I disagree with the salt hahah All I can taste is the salt even if only a little is added. I stop eating. Doesn't taste good. 😔
HELLO! I hope you enjoy this video! If you like this recipe you’ll probably also like my “Red Rubies” recipe ua-cam.com/video/9F3l9wM0_SE/v-deo.html
Or for all my dessert recipes, watch this playlist! ua-cam.com/play/PLaS2Ffd8cyD4bdjgL1QgZr7BVwcMOk7dY.html
If you have any questions, be sure to read the written recipe on the website (linked above) as I often add extra tips and notes not covered in the video.
Thank you for watching!
I’m indian but I lived in Thailand a long time , read write and speak Thai ; ... well I miss being there so much and your tube channel brings me so much joy ... I’m stuck in india in the pandemic ตัว ที่นี่ ใจ ที่นั้น
🙏 NAMASTE
Very cool 😊
I never knew that Pandan was related to vanilla/coconut. I enjoy it as a kid. It would now make sense since it has that sweeten aroma. I love Pandan so much! 😊
It has vanilla taste, it's not related in a biological sense. Vanilla is an orchid
A tip from Malaysia and Singapore. Instead of sugar syrup, we always used thick coconut palm sugar syrup. The flavour is way way better. Use a good quality palm sugar and it brings things to just another level.
In Malaysia.. We call Cendol.. We use brown sugar.. Some seller they don't use food colouring.. They just use old pandan leafs.. Blend it with plain water and strain .. Natural food colour.. Some put durian and cooked glutinous rice.. So yummy
Indonesia calls it Es Cendol too
I love the Malay version too!
@@azastory5241 No, the Malaysian version is closed to Dhawet. I don't know why they named it cendol because actually it's not
Also convenient for us Malaysians and Singaporeans is that the cendol itself is so readily available in supermarkets for so cheap it’s a lifesaver for all of us who love it.
I love the “imperfection” parts of your videos! Like the conversations with the camera man or the comments about the pot lid, and etc. ❤️ feels more comfortable and personal to watch.
I also love the containers in the back which contains what looks to be peppers, jello, and palm sugar!
This is the apartment of the cameraman. I also like when the kitchen isn’t a fake set.
I once used pandan leaves as an air freshener in my car on the advice of my Thai friend
Put them on the shelf behind the back seats and yes it worked
Forgot to say I tipped some milk in there LOL
To sum it up: It's call 'Lodchong Singapore' because in the past this particular dessert was sold in the front of a theater named 'Singapore' and it was so popular that people just called it by its dessert name along with the theater name.
(This is the version I've heard from my mother there could be some variations)
Also Lodchong means 'to pass through hole' (Lod = pass through, Chong = hole) which I find it funny because the vendors in Thailand actually use some tools that have holes in them and they would pressed the green dough through the holes into the boiling hot water to cook them in large quantities
Ty❤️
This is true story because the restaurant that sell this dessert still open to this day even the theater is gone but peoples still use same name.
Yes, i have seen it. It kinda looks like the tool for mashing potatoes in england.
My late mom used to make this desert all the time. I miss my mom watching this video.🥲🥲🥲
I've tried Thai cendol back in 2018 when i was in Thailand. It was bomb 💣 Growing up as Indonesian, I'm familiar with this type of traditional dessert. We have like 2 version, regular cendol which is made out of rice flour and the other one is called dawet (tapioca flour), both served with coconut milk and brown sugar 🥳 we also add jackfruit sometimes. There is also one region in Java island that add "rice-hull charcoal" into their famous cendol mixture.
I shouldn’t be watching this on an empty stomach at work, but I know this will on increase my determination to go home and make it for the weekend 😁
Like she said it's similar to CENDOL which is Indonesian version of this yummy treat. I live in England for 18 years; I usually make cendol on summer days; my kids; who are mixed race; love it! Recently I even added tapioca pearls (like those you found in bubble teas). I sweetened my coconut milk with gula jawa/gula melaka which is similar to jaggery (Indian brown sugar)
Believe it or not Cendol is not Indonesian. The people in Southern Thai province also call this Cendol. People In Brunei/ Singpore/Malaysia also called this Cendol. It is a Malay dessert that you will found in any country with Malay.
@@malayaichannel no it's thai dessert....
@@malayaichannel No offense but I have to beg to differ sir. All of my southern Thai friends called it Lod Chong. May be some called it Cendol (whom I haven't met) but if there are some who called it that way, their number would be just a few compare to all the southern Thai. Anyway to called it Cendol or not does not prove anything that this dessert is from Malaysia in academic way since these word also used by many countries. The opposite way might and could be true. The dessert and the word can be from Indonesia, Brunei, Singapore, or even southern Thailand (as you said Southern Thai called it that way) which spread into Malaysia, right? If you insist with what you said, may I ask for more scientific proof? More concrete and logical/reasonable data/evidences that the dessert is from Malaysia? That's scientific way of thinking and it's what accepted in studying in whatever fields from history to physics.
@@bend.6091 I didn't mention Malaysia. When did I said it is originate from Malaysia? I mention "MALAY" the ethnic. Etnic Malay can be found in many countries around South East Asia. Perhaps you should educate urself about that. And she called it Lod Chong Singapore. And I went to Phuket. The vendor called it Cendol. And she talked to me in Pattani's Malay dialect. Lod Chong might be what they called in Thai language but when they talk in their native language, those Southern Thai native absolutely called it Cendol too
@@malayaichannel I see. My bad regarding Malay ethnics. Haven’t read it carefully. Sorry about that. BTW, judging from tone of your reply which hold such aggressive manner, it seems like you are angry with my words. If it’s so, really sorry. Didn’t mean that. I’m just curious so I asked in case I might gain some new info/knowledge I haven't known before. Please know that I'm not intend to do that and hope you would accept my apology.
In Malaysia the syrup is made with ‘gula Melaka’ a local kind of palm sugar, that resulting the finish drink to be slightly brownish color
Don't forget the red beans...
Keep Adam around his editing adds a nice comedic element to your videos. Very enlightened every time I watch you cook. 😊😊😊
Aw thanks! Though Adam is not the editor, it’s my brother Art who does. 😊 Check out his channel here! ua-cam.com/channels/M9Sr45gEybuPk67KzuLavA.html
(I’ll keep Adam around anyway though 😆)
@@PailinsKitchen I guess I missed something in watching your videos I did not realize Adam did not edit. However your brother seems to be very talented as well. I just watched him do a sculpture and it looked pretty amazing.
@@dgriffith8833 He IS! :)
Just in time for days that are 37 degrees. Will make this ASAP
This is what we would call chè (sweet soup) in Vietnam, the green jelly is bánh lọt. One of the things shared by all Southeast Asians
I was just gonna say it looks like Chè Thái. I wonder because of it's from Thailand that we call it that? 🤔
Yesssss. More people need to be made aware of the magic of tapioca desserts, like cendol!
That tiny clever you cut the jackfruit with was so cute 🥺
This is much better demonstration and complete instruction in details - Thank you so much Ms. Pai!
พูดภาษาอังกฤษเก่งมากค่ะ. สำเนียงดีมากค่ะ ชอบมากค่ะ
6:02 tapping that whisk on the edge of the bowl sounded like the apple alarm
it's also complemented with red beans & canned sweet corn. Booyah!
I'm Thai and I live abroad, I love your channel so much 🥰❤️
Omg this is MY FAVE. We would only get to eat this during holidays and parties and of course the Asian stores would sell them but not how my mom would make it. It was always a treat
Use shaved ice instead of ice cubes. Will taste even better 😋
Yessssss
I love your show, you make Thai food like it's so easy to make. God bless you and keep up the good work.
I always get this when I get see it in restaurants - so delicious and refreshingly fresh tasting! Definitely need to try to make it
I think I’ve had with sweet corn in addition to jackfruit …. One of my favorite Thai desserts
10:55 “guess how I learned that.” 🤣that part made me laugh so much I had to replay it a few times.
Far out that looks beautiful but what an epic effort to go to for a drink!
Oh, childhood memories!!!
Beer analogy is on point
Yes! I love it! We use this in our naavab! We do that and mix it with tapioca & basil seeds!
One of the best deserts, yummy! 🤤😋 Thank you for your recipe! ☺️
Such a refreshing dessert absolutely love it 😋😋😋
Some tips here. If you really need to store the noodles. Drain the noodles and then poor a little bit of the syrup. Just to coat them so they don’t stick. This way the noodles won’t swell and go mushy as much. Also, this will make the noodle tastier.
Great tip! Thanks for sharing & anticipating the next step. I was wondering about this.
one of my favorite desserts! thanks for showing us how to make it at home
Vietnamese people cook the flour into a thick jello form (flavored with fresh pandas leaves), while still hot from the pan, pour it through a potatoe ricer and into it goes right into big bowl of ice water (stops it from cooking). We add cooked mushed mung beans, red beans, coconut milk and shaved ice, but add any toppings you would like. It's a refreshing drink/dessert. 😋
I love it I tried it first time 4-5 months ago it's delicious...
So much fun to watch you work . With I could cook 👨🍳 too
Pailin .you so cute.
I hv try already your recepies. Is so good.
Looks delicious and reminds me of my childhood! Thank you Pai 😊
My 1 of fav you tuber
Indonesian cendol is generally thicker and more cylindrical, like little worms. The dough is pressed through a colander then cut at the appropriate length. The green color comes from pandan and the noodle is not translucent. It is also served with palm sugar syrup rather than simple syrup. But this Thai variation is actually easier and looking delicious nonetheless!
Ours is the same, this version made it name by one shop in Bangkok, under the cinema 'Singapore', and it became popular over the years. We Southeast Asian really do share cultures and foods together ♥️♥️♥️
Absorbing... still absorbing 😄😄
Oh my gosh!! I haven’t eat that in a long time. I have to make this dessert this weekend. Thank you Pailin for sharing the recipe. God bless you 🙏🙏🙏
Just made this for my husband’s family who are Malay and it was a hit! My water didn’t stay hot enough and I ended up with an oobleck dough. Very interesting to observe but not very malleable! I microwaved it a bit to cook it a bit, and kneaded it. You’re right! It’s a very forgiving dough!
Hi Palin, thanks for this recepies
In India we get noodles in packages boil the water at boiling point and those noodles just turn out like your
Known by Falooda- Chia seeds are added ( soak the seeds separately once it ready add to main recepies
Instead green flavor rose syrup is added at the end Vanilla scoop of icecream added
Altogether they are almost same versions Thanks again
Looks incredibly delicious!!
I just watched last night your pandan jelly iced tea video (made it this morning) and I thought it's been a while since you prepared a beverage on the show. Well now I got what I hoped for and have to keep up!
thank you these are wonderful we'll try shortly new zealand
I love the new kitchen
Watching from Cambodia 🇰🇭 Pai
Hi Thyda :)
I love the other kind of Lod Chong, the one where they drop the batter in water and it turned to noodle. One of the famous one is Lod Chong Wat Jed but I don’t have it where i am living atm
You'd make a great culinary teacher, thankyou Kru Pailin from freezing cold Melbourne Australia sending you 🙏
First like from china... by an Indian :).. yum
You are the cutest thing ever! I can't wait to try this out soon! Lots of love from Malaysia! ♥️♥️♥️
Ohhh wow. Thats the green leaf in the roti dough... pandan leaf. I always wondered what green leaf would be in the roti and what its flavor is. It adds vanilla flavor to it. learned something new.
We used to make cendol with rice flour, not tapioka flour. And for coloring, we blender pandan leaves with coconut water then strain it before mixed with the rice flour. It will give more aromatic smell & taste on noodles. Anyway thank you for the recipe, maybe later I will try make cendol with tapioka flour. 😘😘
I remember having it in Singapore.
Back in my childhood era, I remember they used a certain leaf extract to colored the "cendol" green.
And I believe there is also another alternative, by which using blended pandan leaves, and the squeezed water is used replacing at least half of the measured water in recipe.
I recall the coconut milk was a tad bit thin, like a consistency of a skim milk, and slightly salty to taste. There are some sweet tiny translucent tapioca pearls also mixed into the "cendol"
In Indonesia (maybe in Malaysia & Singapore too), we use rice flour instead of tapioca flour. That’s why our cendol isn’t translucent. Cook the dough like making choux pastry, and then use a +/- 3mm sieve to make strips. Serve it with lots of shave iced, palm sugar syrup, coconut milk. Sometimes adding grass jelly, red bean, etc.
That rice flour cendol is another kind of dessert in Thailand too. 😉👍
Made me laugh!! The perfectly fitted lid, coconut 🥥 milk! ^^ totally love ya! 💘 this was awesome! Super interesting! I cannot wait to try this!! Thank you always ❤ Stay safe and blessed 💕
From Sg here and my fave would be our Nonya Chendol! Nothing beats legit bubble tea for me though haha
Im thinking Longan is a good substitute for jackfruit as well. mannn this dessert is making me drooling!!
Cendol in Singapore and Malaysia will have red beans as well....and instead of syrup we have gula melaka or dark palm sugar ...oh heck yum 😋
In Indonesia we called it "es cendol" cendol with ice
It also good with durian. ♥️♥️♥️♥️
Tips: you can use pandan leaves for food coloring. Pandan leaves blender with some water and extract the juice.
I love Namwan desert. I make them when it’s very hot 🥵 here in Florida.
Can't believe you didn't use pandan juice to color your noodles. It's natural and it'd make the noodles much more fragrant.
Ahmm originally it doesn't contain pandan to begin with.
where can I get pandan juice
Looks delicious! We have a similar dish in my community too!
South East Asia shared dessert. From Indonesia, Malaysia, Singapore, and Brunei. Just different toppings.
I miss Thailand.
Love your natural recipe. It's healthily delicious 😋
This reminds me of tjendol and dawet! 😃
This is like indian falooda sev
It's very refreshing ☺
We called that pandan agar agar in northern Philippines it’s yummy
here in Malaysia we add palm sugar syrup to give it the real chendol flavor😀💪. we add also red bean instead of jackfruit.
Love this! Would love a Ruam Mit recipe!
Special thanks for your sharing a great recipe,”
Looks interesting...
I am your big fan from India I love your cooking but I am small at age
No worries... Continue to follow... By the time you are at the "right age"... You'll be an expert 😉
Oh I like this camera angle ka!
In Thailand
Lod chong is typical cendol found in Malaysia
But Lod chong Singapore is another kind, u can find only in Thailand, the texture is chewier because of the tapioca starch
I’ll add coconut rum!😮😮😮
awesome
Very nice!
You can also use ripe 🥭 🥭 mangoes as a replacement for the jackfruit 😊
That’s what I was thinking 💙
This looks delicious!!!!!! I love bubble tea noodles hahahaha subscribed 😍👍💕🛎
That looks so good 👍
Would make for a good Halloween dish.
In Indonesia we called it es cendol or es dawet heheh
Couldn't you use pandan extract instead of food coloring??
Can add: Mango Stripes, sweet Durians, corn kernels, sago, Cincau / grass jelly... Become: Ice Kacang 😂😂😋😋😋
My wife got me to drinking bubble tea I don't like that I liked your idea
In Indonesia this is called "Es Cendol"
Also es dawet
this recipe is truly amazing 😌
Love this!!
Seleang phleng khon khan hee!
I looooove this with tapioca pearls. Reminds me of home. Although I disagree with the salt hahah All I can taste is the salt even if only a little is added. I stop eating. Doesn't taste good. 😔