my mother passed away several years ago and I've been wanting to learned how to make some more Vietnamese foods. Thank you Thank you Thank you for creating these videos that can be easily followed. Now, I'm looking forward to showing our sons how to make some other Vietnamese foods again. Again, thank you.
I love your channel! My grandson is calorie restricted, and I can use so many of your recipes for him. What would the calorie count be for a serving of this, would you have any idea?
Yes, I have this info. On my newer recipe posts I provide a nutrition label in the recipe card runawayrice.com/desserts/pandan-jelly-dessert/#recipe For the Pandan Jelly it's 72 calories per 1/2 cup serving. Palm sugar syrup is 46 calories per Tbsp. Coconut sauce is 37 calories per Tbsp. The amount of syrup and coconut sauce added to the dessert is based on personal preference but you can see how the calories could add up. Hope that helps you to make this wonderful dessert for your grandson to enjoy!
I’m so glad you made this. I cried watching this my grandmother used to always make this but I didn’t know the recipe your recipe was so simple I can’t wait to try
RunAwayRice I tried out your recipe first and omg the texture is PERFECT just like grandma used to make! Then I tried out 2 more other recipes one that was only rice flour and tapioca starch and another that was the same but added 10g of mung bean flour. The rice and tapioca only made it instant mush the moment it hits your mouth yuck. The next was a bit firmer but still a little mush. The mung bean starch/flour is DEFINITELY a key ingredient as you’ve mentioned. I love all of your vietnamese dessert recipes they’re all my childhood treats growing up
@@BabyK18316 Hi em! I am so glad you enjoyed this recipe. I hope you were able to bring back some special moments with your grandma in making this wonderful dessert. Many years ago I did the same as you, experimenting with different flour blends. Mung bean starch is the key ingredient. If in a pinch, rice and tapioca would work but the texture isn't quite right. Thanks for trying my recipe and sharing your results. :)
Hi Hoa, rice flour and tapioca starch do not yield the same chewy consistency as mung bean starch but it would work. Do you have a Korean market near you? This is where I buy my mung bean starch. Good Luck em!
Hi Jenny, it sounds there's not enough water and the jelly is a bit thick. Add a bit more water to loosen the jelly. Check to make sure the jelly oozes off a spoon rather than sticking to it. Cooking doesn't take long, once the jelly thickens and turns translucent, you're done. How did the jelly taste?
I love this I remember having it when I was in Vietnam visiting my grandparents
my mother passed away several years ago and I've been wanting to learned how to make some more Vietnamese foods. Thank you Thank you Thank you for creating these videos that can be easily followed. Now, I'm looking forward to showing our sons how to make some other Vietnamese foods again. Again, thank you.
It's my pleasure; I love sharing how-to videos. If you make any recipes, I'd love it if you would stop back to share your results. Happy Cooking!
RunAwayRice, certainly I will let you know. 😊🦋
Had this during my childhood. I gotta have this again!
Bet you have some fond memories. I hope you make some to enjoy!
Thanks you very much Ms Trang! I will made this on the weekend for my family to enjoy.
You're welcome Hoa. I hope your family loves this wonderful dessert. :)
Thanks for the recipe. I tried it and it turned out great. Your video are always easy to follow
Hi Chi Tran, I am so happy to hear this dessert turned out well for you. Thanks for taking the time to share your results! :)
I like your recipe seem easier than others. Will definitely try to make some. Thanks
Thanks! I hope you try my recipe and stop back to share your results. :)
I remember eating this as a kid at Filipino parties. We used to call it greenworms but it was so good! I actually never knew how they made it I do now
I’m saving this video
It looks so refreshing. I will make it today. I have all the ingredients. Thank you Trang.
Your videos are very instructive.
Hi Thao, I hope everything turned out well and you enjoyed this recipe. :)
I made the dessert and it turned out very good. My family enjoyed eating it.
I am so glad to hear that! Thanks for trying my recipe. :)
BEAUTIFUL , smart, new ideal , Thank you , I LOVE you so much
Thank you Van! You're very sweet and kind. Much
Actually, dissolving the palm sugar first before adding the water gives the syrup caramel flavor.
Gotta make this tomorrow!!!
Awesome tip! Thanks for sharing.
Love it 😍thanks for sharing.
You're welcome!
yummy
your voice is so calming! :3
Thanks! :)
yeah. her voice reminds my of a mature version of michelle phan
Missed your vids!
Hi! I am sharing vids every other week. You may need to resubscribe or click on the bell icon to get notifications for new videos. All the best!
thanks 👍😋🤤
My pleasure!
Hello. It looks like a delicious dessert, where can I find the potato thing to do the green Gummi part.
I love this recipe sadly my didn't turn out like your..it was a bit runny 😫. It looks so easy, what happens to my?
I love your channel! My grandson is calorie restricted, and I can use so many of your recipes for him. What would the calorie count be for a serving of this, would you have any idea?
Yes, I have this info. On my newer recipe posts I provide a nutrition label in the recipe card runawayrice.com/desserts/pandan-jelly-dessert/#recipe
For the Pandan Jelly it's 72 calories per 1/2 cup serving. Palm sugar syrup is 46 calories per Tbsp. Coconut sauce is 37 calories per Tbsp. The amount of syrup and coconut sauce added to the dessert is based on personal preference but you can see how the calories could add up. Hope that helps you to make this wonderful dessert for your grandson to enjoy!
😋😋❤️❤️👍👍
Thank you dear!
Chi nghỉ youtube r ah👍👍
Where are you from your English is very fluent
Hi Tran,
Can you substitute the mung bean starch with Glutinous rice flour? And the palm sugar, what about brown sugar? Thanks
I’m so glad you made this. I cried watching this my grandmother used to always make this but I didn’t know the recipe your recipe was so simple I can’t wait to try
Aww...such a sweet story. Grandma knows you're thinking about her. Much love
RunAwayRice I tried out your recipe first and omg the texture is PERFECT just like grandma used to make! Then I tried out 2 more other recipes one that was only rice flour and tapioca starch and another that was the same but added 10g of mung bean flour. The rice and tapioca only made it instant mush the moment it hits your mouth yuck. The next was a bit firmer but still a little mush. The mung bean starch/flour is DEFINITELY a key ingredient as you’ve mentioned. I love all of your vietnamese dessert recipes they’re all my childhood treats growing up
@@BabyK18316 Hi em! I am so glad you enjoyed this recipe. I hope you were able to bring back some special moments with your grandma in making this wonderful dessert. Many years ago I did the same as you, experimenting with different flour blends. Mung bean starch is the key ingredient. If in a pinch, rice and tapioca would work but the texture isn't quite right. Thanks for trying my recipe and sharing your results. :)
Can this recipe be done a night ahead? Will the cendols get soggy or bloated??
Overnight is just fine. The cendol bloats up a bit. If you serve the next day, it'll still be delicious! Enjoy!
Dear Ms Trang, can we replace Mung Bean Starch by Rice flour or Tapioca starch ? Because the mung bean starch Made in China so I afraid to eat ?
Hi Hoa, rice flour and tapioca starch do not yield the same chewy consistency as mung bean starch but it would work. Do you have a Korean market near you? This is where I buy my mung bean starch. Good Luck em!
@@RunAwayRice Thanks you Ms Trang, I will looking for the mung bean starch that made in Korea.
@@RunAwayRice Thanks you Ms Trang, I will go to Korean market to buy the mung bean starch, thks again!
You're very welcome em! :)
Hi there, I tried this recipe today but the banh lot doesn’t drop fr the potato ricer like yours. Could I be cooking it too long or not long enough?
Hi Jenny, it sounds there's not enough water and the jelly is a bit thick. Add a bit more water to loosen the jelly. Check to make sure the jelly oozes off a spoon rather than sticking to it. Cooking doesn't take long, once the jelly thickens and turns translucent, you're done. How did the jelly taste?