My Grandma used to make this for me when I was a kid (she was Indonesian and pronounced it Chen-dohl) and I used to call it 'that green booger drink' because I couldn't remember the name but I loved how it tasted (not like boogers, though). I never did get her recipe, though, so thank you so much for posting this! We love to make Fragrant Rice at home using Pandan (pahn-dahn), Lemongrass and Coconut Milk. So good! I'm going to make some Ice Cendol drink for my mom using your recipe.
Can’t wait to try. I love how you break the steps down and it’s easy to follow. My sister and I hated doing this for my mom when we were young. I have a whole new appreciation for those who could make it now that I’m older. Even though we made it many times with her, we never mastered it. I love how the recipe is measured out. Haha. Not random pot and finger measuring.
Honestly the best recipe ever! Got it right the first try. Just the right texture. Soft but still held the shape with no issue. Thanks for sharing this recipe!
I tried another even more simple recipe using bot banh gio and it did not come out smoothly. I had all the ingredients as Cindy's except for the fresh pandan leaves so I followed everything else and it came out BEAUTIFULLY. Thank you!!!!
Hi… thank you for sharing. But just to check it out, how long can I keep this in fridge? Is there necessary to keep it float in water when store in fridge?
Thank you for sharing. Yes, this recipe seems easier. I'll try it. It's funny how your mom calls the dough a tail. We also call it a mouse's tail 😂. We're from different countries. 😂
thanks for the video! BUt Why do many other channels use different flours, also some people mixed the flours?? What is the best type ? IM so confused lol
Yes. You can more or less if you notice it's too strong or not strong enough in terms of taste and color. I suggest starting with 2 tsp and work your way up.
I ate this as a child when this lady would make the "green worms" as I would call it. Thai people call it Lod Chong. Lod = through / straw and chong = space of the tiny holes.
Hi hello First off Your Beautiful, 2nd was just about to ask what pandan taste like. You said grassy vanilla LOL I'm intrigued Hugs and Prayers 🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏 I ordered some Sweet rice flour so I can make mochi I'M EXCITED 🤣🤣🤣 CAN'T WAIT To make some Crazy Things!!!!!🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰
Wait What?!?!?! I've never Heard of mung bean starch before!!!!!!!! I've never seen this made before OMG WOWWWW Insane I've been watching so many cooking videos for years and idk about mung bean starch only paste and the actual mung bean Very Cool!!!!!🥰🥰🥰🥰🥰🥰
Can I use pandan leaves that are in strips (similar to lemongrass leaves) since I don't have whole leaves? If so, how many should I use? Thanks and I love all your videos!
It's supposed to be pronounced as like 'jen-dol' not 'sen-dol'. Somehow yr recipe looks nicer, like those springy texture which yrs look like that. Others many r quite floury texture. Gonna try out yrs.
@@Jennifer-xy8lw yeah wait an hr or so and see how it is. Mung bean flour sets up quick so if it’s still mushy, I’m not sure what happened. Let me know
My Grandma used to make this for me when I was a kid (she was Indonesian and pronounced it Chen-dohl) and I used to call it 'that green booger drink' because I couldn't remember the name but I loved how it tasted (not like boogers, though). I never did get her recipe, though, so thank you so much for posting this! We love to make Fragrant Rice at home using Pandan (pahn-dahn), Lemongrass and Coconut Milk. So good! I'm going to make some Ice Cendol drink for my mom using your recipe.
Thanks so much for teaching us to make this delicious dessert! ❤
This recipe is perfect amount for small family. Thank you so much for sharing your recipe.
The best recipe ive tried so far. Perfect balance between the softness and firmness ❤
Thank you very much from France 😊
Beautiful! Thank you for this recipe!
Can’t wait to try. I love how you break the steps down and it’s easy to follow. My sister and I hated doing this for my mom when we were young. I have a whole new appreciation for those who could make it now that I’m older. Even though we made it many times with her, we never mastered it. I love how the recipe is measured out. Haha. Not random pot and finger measuring.
Thank you , it’s the easiest recipe.
I also tried your first version , and yes I like this version better.
Honestly the best recipe ever! Got it right the first try. Just the right texture. Soft but still held the shape with no issue. Thanks for sharing this recipe!
Thank you for version #2!!!! ❤️ from Dallas
You are amazing!! Thanks for making such informative videos
Thank you for sharing this recipe
Looking good . Thank you
Enak sekali cendol ini. Saya jualan cendol setiap hari banyak pembelinya. Greetings from Indonesia
OMG!! I've been eating Cendol growing up in Thailand. I didn't know it was called cendol. Thank you so much for the recipe!! Love it!!
In Thailand it's called Lod Chong. LOD = THROUGH, CHONG = SPACE/TUNNEL
Can’t wait to try!!
Love the recipe!!! Love the video!!!!
This came out so nice. Thanks for the recipe~ 😊💜
Thank you for the great recipe. However how do you make your strings skinny? I have the same size holes as your presser.
I love this cendol. I always bought this dessert....now, I can try to make it. Thank you. Btw, love your dad's idea. 🙏
Wow this looks AMAZING!!!!!!!!
Beautiful I love this desert 😍😍😋😋
Bomb recipe!!! My new go too!!!
Interesting! Nice sharing, Thanks!
Can I replace some of the water with coconut milk? And does this recipe make the cendol firm and jelly like, or more on the soft side?
Is it soft and have texture to hold up its shape?
I tried another even more simple recipe using bot banh gio and it did not come out smoothly. I had all the ingredients as Cindy's except for the fresh pandan leaves so I followed everything else and it came out BEAUTIFULLY. Thank you!!!!
Hi… thank you for sharing. But just to check it out, how long can I keep this in fridge? Is there necessary to keep it float in water when store in fridge?
3 days in water in the fridge is good. Keep in water to keep them from drying out.
@@CHerCreationstq for the reply 😊
Hello Ms. Cher. I am wondering if we can replace arrow root flour or water chest nut flour if mung bean flour are not available at home.
I cant find Mug bean starch..Can you suggest replacement similar.
Amazing looks 💕💕💕💕💕
Wow 👌
I’ll have to try this version. Your first version I lived by it. So I cannot wait to use this next time I make them.
Can I replace the mung bean starch with tapioca starch instead? Please let me know, thank you!
Without lime water?
Thank you for sharing. Yes, this recipe seems easier. I'll try it. It's funny how your mom calls the dough a tail. We also call it a mouse's tail 😂. We're from different countries. 😂
Thankyou
Thanks
beautiful and yummy
i will definitely make cendol this way
thanks for the video! BUt Why do many other channels use different flours, also some people mixed the flours?? What is the best type ? IM so confused lol
Does it get hard overnight in the fridge?
Looking for this answer too. I know another recipe using just mung beans, the cendol gets hard the next day.
JUST SAW YOUR VIDEO. MUNG BEAN STARCH IS SAME AS THE POWDER? WE, IN INDIA GET THE MUNG BEAN POWDER{ THE BEANS ARE GROUND}
Can l use tapioca starch instead mung bean starch. Thank you
If we cannot find pandan leaves, substitute that for approximately 1 tablespoon of the pandan extract?
Yes. You can more or less if you notice it's too strong or not strong enough in terms of taste and color. I suggest starting with 2 tsp and work your way up.
@@CHerCreations thank you for sharing your knowledge! I have everything in my pantry to make this tonight 🙂
@@schang4458 let me know if it works for you.
@@CHerCreations will do!
Been living in Australia for too long I actually forgotten about this delicious dessert. 😭
How about water ?
6.5 cups of water in total
Where do you buy that at ?? The pusher
I some people uses Tapioca starch. Can you tell me what is the different between Tapioca starches Mung bean starch??
Tapioca starch creates more of a chewier texture whereas mung bean is more firm.
You said it can be stored in water in fridge but will it still stay chewy?
You make the good cendol😀
It is pronounced as Chendol.
I have no idea how its taste but I really really want to eat. Unfortunatly in my country we dont have pandan and that flour.
How long can this cendol sit in water before it becomes soft and soggy?
2-3 days. Using mung bean starch helps stabilize it in the water
I ate this as a child when this lady would make the "green worms" as I would call it. Thai people call it Lod Chong. Lod = through / straw and chong = space of the tiny holes.
👍👏👏👏
Love this!
It's pronounced chendol though
Myob zoo os ..
Luv need koj cov txiv Taub thaaj cook lug cog (chayute) if you still have some. Pleas let me know.
Hi hello First off Your Beautiful, 2nd was just about to ask what pandan taste like. You said grassy vanilla LOL I'm intrigued Hugs and Prayers 🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏 I ordered some Sweet rice flour so I can make mochi I'M EXCITED 🤣🤣🤣 CAN'T WAIT To make some Crazy Things!!!!!🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰
😍🤗👏👏👏
Wait What?!?!?! I've never Heard of mung bean starch before!!!!!!!! I've never seen this made before OMG WOWWWW Insane I've been watching so many cooking videos for years and idk about mung bean starch only paste and the actual mung bean Very Cool!!!!!🥰🥰🥰🥰🥰🥰
You can also use rice flour. It is more delious than mung bean starch. This is Indonesian culinary
Can I use pandan leaves that are in strips (similar to lemongrass leaves) since I don't have whole leaves? If so, how many should I use? Thanks and I love all your videos!
If you have a scale weigh it to 120grams
Could you make the eggplant with pork recipe? When I was younger kuv tus niam tais made this with mob nplaum
Using mung bean starch, it will make the cendor hard and not good for over night. Incase if use only use table spoon.
Your dad is so cool! Let him design all your cooking utensils! Miss you guys.
👍👍👍👍🌹🌹
It's supposed to be pronounced as like 'jen-dol' not 'sen-dol'. Somehow yr recipe looks nicer, like those springy texture which yrs look like that. Others many r quite floury texture. Gonna try out yrs.
Why did mine turn out so soft and mushy 😭
You probably need to cook it longer. Make sure it’s completely cooled in ice water when pressing it through before eating or else it’ll be mushy.
@@CHerCreations I cooked it until it was translucent :( will it solidify in the fridge over time?
@@Jennifer-xy8lw when did you eat it? Did you let it cool completely or was it still warm? It should of solidify in the ice water.
I just tried a bit out of the ice water ....it’s now in the fridge lol hoping it’ll get harder
@@Jennifer-xy8lw yeah wait an hr or so and see how it is. Mung bean flour sets up quick so if it’s still mushy, I’m not sure what happened. Let me know
Cendol 😀😀😀
I need a backyard tour please
I though this dessert only exist in Indonesia, i was wrong 😄
京华春萝
now I found your cendol.
แป้งไทยหมดเลย555555
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It is pronounced as chendol not sendol...🤦♂️
Thanks!! And noted 👍
Came here to say the same... I'm like, what the hell is sendol.. 😂😂