how to make the BEST cendol/khao lod chong/nam van dessert! (ນໍ້າຫວານ)
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- Опубліковано 18 вер 2024
- I LOVE THIS DESSERT SO MUCH. Yes you can add more fruits, other type of tapioca pearls, and sweetened red adzuki beans to it. But I like it plain jane and simple, just like how I show you guys on the video.
*TIP* from the moment that it’s put onto the stove until it’s finally fully cooked, it needs to be stirred consistently for 30-45 minutes straight! Please keep it on medium heat. You can stir interchangeably using either a whisk or a big wooden spool.
Noodles:
11 cups of limestone paste diluted water (please crush it up VERY FINE & leave the limestone paste to dilute in the water overnight)
1 bag of jasmine rice flour
1/2 cup of tapioca starch, fine
1/2 cup of tapioca starch, rough
1/2 cup of mung bean starch
1/2 bottle of pandan flavoring
1/2 of the fresh pandan leaves, blended w 3 cups of regular water
Brown syrup:
4 cups of brown sugar (upon further review, I’ve realized 6 cups is better)
10 cups of water
Coconut milk:
5-6 cans of any good brand :)
*TIP* for smooth & silky consistency, simmer the coconut milk/whisk for 5 mins
#cendol #khaolodchong
This is my FAVORITE Lao dessert of all time! 🇱🇦 Try it out guys. It’s the BEST. Make sure you comment down below your thoughts, subscribe to my channel, and THUMBS UP this video! 🥰
Love the video. I love how you explain the stuff behind the process!
Thank you so much. This is my Favorite Cambodia dessert and the best thing is your Expectations every nice. Thanks again 😍
No problem! I’m glad I can help!
Dear Linda, Thank you so much for sharing your tasty delicious yummy dishes. Love your lovely voice, your short 10 minute well thought out, nicely explainied videos. They make me feel like running to the store to buy ingredients to try it ASAP! Your parents must be so proud of you!
HAPPY THANKSGIVING!
Thank you so much! I hope they’re proud 😅😅 happy thanksgiving to you and your family as well.
Thank you! I love how you explained everything.
The juice definitely looks so vibrant😍 fresher stuff is always better for me🙈 but I never tried making it so I don’t know whether I would do really green or not🧐 the whisking reminded me of the dalgona coffee😂😂 but honestly this looks so good😋 I would add a lot of sugar too so I guess that makes me disgusting as well?😂
Right??? I know I was thinking that exactly when making this actually. I was like wow I feel people’s pain whoever has been making the dalgona coffee lol
Thank you for sharing your family recipe. I can’t wait to make this. This is my favorite lao dessert beside nam van taro.😋😋😋❤️❤️👍👍
You’re very welcome. ❤️❤️
I am sooooo happy for your tutorial and recipe. Thank you!!🥰
Keo Phomphakdy you’re welcome ❤️❤️❤️
My favorite summer drink....
Mintje BE yes!
I love your nam vam.thank you for sharing
Thanks for the kind comment!
Love this dessert 🍨
Great!!
looks really delicious.
Thank you
THE GREENEST GREEN THAT CAN EVER GREEN IN THE WHOLE WIDE GREEN
I miss the limestone part did you use the whole thing?
Where can I find the press that you use? I know you mentioned about Amazon, but I didn't see it. Maybe I called it something wrong when I searched Amazon. If you can give me a link to it that would be fantastic! Thank you so much for the authentic videos. My fiance' is Cambodian, and she loves your videos. Thanks again.
Eric Englund hey there! thanks so much for leaving this comment, I am thrilled to hear that you guys enjoy the videos. If you search on Amazon, just type in “lod Chong cendol maker” and it’ll pop right up. Here’s the link of the exact one I used, although I have to say... it’s kinda expensive 😅
www.amazon.com/Singapore-Cookware-Traditional-Coconut-Stainless/dp/B08224LZB2/ref=mp_s_a_1_7?dchild=1&keywords=lod+chong+maker&qid=1602550113&sr=8-7
11cups limes and 3cups water
Total:14cups? Thanks
Thanks for your recipe, how many serving is this?
Perfect color Green.
Thank you!
Do you need to cook the canned coconut milk before consuming it? And how long does the jellies last? Will it get hard the next day? Thanks!
You can drink the canned coconut milk as is honestly but for a smooth consistency with no lumps, I recommend cooking it then letting it cool down.. then add the jellies. It’s just gonna look cleaner. It will not get hard the next day as long as you keep it in water. Just dump out the excess water and add coconut milk & sugar when you’re ready to eat it. It lasts for 4-5 days honestly in water refrigerated, but jellies are at its best during the 1st and 2nd day.
@@lindalately thank you!
@@MagdaNarima you’re welcome! thanks a lot for watching, hoping for a happy holiday to you & your family
Not so secrets anymore 555, I like my without limestone water though khob-jaii for sharing
That’s fine too! Just holds the shape better with the limestone water. Thanks for watching!! 😬
What is limestone paste made from?
I LOVE those!🥰 Sadly I haven't had them in years...😭 I don't think I'll be able to make them either it looks hard😭
E-Anny's Family oh my gosh me too I LOVEEEEE khao lod chong 😂 like... with a burning passion. It’s a little tedious at times making this but you should really make some ❤️ I hope the video didn’t make the process seem intimidating 😭
Thank you for sharing!!😍👍
Ratanabouapha Bing of course!! My favorite dessert, I had to!
how to dilute the lime stone water the propotion
Sweet
Very
Should the water be warm temperature or hot
can you buy the green noodles pre done and what the name of the green noodles
They’re called cendol noodles, I haven’t seen any premade ones yet!
@@lindalately do you know if that sell them pre made and if so do you think t.n t sell them thank you for replying
thank you 🙏 for the info i had this one time my dad’s x made this and it was so good but your look so much better am going to try to c if i can make this but it would be easier if i could buy the noodles
Aw look good
Lrv Slim Bibbo thank you!!!
11cup how many ml?
So the liquid in this Lod Chong is 14 cups (11 cups clear lime paste water + 3 cups clear Pandan water), right?
Yes exactly
@@lindalately Thank You
Where did you buy the press? I tried looking on Amazon
Try the big Asian supermarkets or eBay as well!
Yummmmmmmmmmmm ❤❤❤❤❤❤
Yes!!!!!!
Can you use the limestone paste after letting it sit for 1 hour?
Yes
Limestone is not safe to consume too much
Limestone water it's not bad for body? Is it safe for eating?
I think anything in moderation should be okay but if you don’t want to use it then you don’t have to. It just holds its shape better with it
What if the rough tapioca flour isn’t available can we double up on the fine one? Would it make a difference in texture?
kimberlyUSA yes just double up on the fine one, let me know how everything works out for you. ❣️thanks for watching!
lindalately will do, thank you!
😻😻😻
Myanmar have the same
I bet!
Is it necessary to use limestone or can I make without that?
Chef in Canada Sujith Narayanan in my honest opinion I believe it’s necessary to use the limestone because the jellies hold its shape better with it
lindalately is it available in asian stores?
Chef in Canada Sujith Narayanan yes
What happen if I can’t find the rough tapioca starch?
Just use regular tapioca in place of that. I tried it out again recently it should work
Where did you buy the hand press?
Amazon or sometimes big Asian stores have it
Can I get its name please?
@@LinhKhanh-hv9eu yes! google cendol press or lodchong maker
www.amazon.com/Singapore-Cookware-Traditional-Coconut-Stainless/dp/B08224LZB2/ref=mp_s_a_1_3?crid=2FK0X05DSNEJU&keywords=cendol+press+maker&qid=1637428464&qsid=147-3968279-8621830&sprefix=cend%2Caps%2C96&sr=8-3&sres=B08224LZB2%2CB00IOGGMQ8%2CB07TBDL6Z4%2CB07TDYJZXD%2CB01874SWSW%2CB07YCS31SQ%2CB00JE36GLQ%2CB08PCZ886R%2CB078RWHNKT%2CB00MUEHPGQ%2CB08XW32R81%2CB0009U5OSO%2CB08LGSBTQF%2CB07V9L6FBC
The Hmong people call this Nava.