VIDEO#26 💚PANDAN LOD CHONG/CENDOL/STRINGS(DESSERT)💚4/19/2022
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- Опубліковано 18 кві 2022
- HELLO, NYOB ZOO,
I HOPE YOU LIKE THIS RECIPE ADD TO YOUR TOPPING DESSERT AS MUCH AS I DO. FEEL FREE TO COMMENTS BELOW AND I ANSWER YOUR QUESTIONS. THANKS YOU
INGREDIENTS:
1 BAG MUNG BEAN STARCH
1 TBSP. TAPIOCA FLOUR
1 TBSP. GLUTINOUS RICE FLOUR
1 CAN 19oz COCONUT MILK
8 CANS WATER
1 CUP SUGAR
1 BOTTLE PANDAN EXTRACT
TIME COOK AROUND 1 HOUR
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Can't wait to try this recipe 😋
Tracy 4:58
I learned this old-school way of making condol, too
Thank you for the ricepe excellent BRAVO from paris ❤🥰
New sub!! Thank you so much for this video! I've tried so many recipes but this seems Iike a winner 🏆
Aww thank you 😊
very beautiful
Thank you
Ntxim qab heev tuaj txhawb nqa koj lawm os
Thanks sis, I will subscribe rau koj
@@HomeMadeWithLove23 ua tsaug nawb 🙏💜
Thank you sister for sharing this recipe. ❤️
Your welcome
Can you please do a video of a small batch
I c the secret for smooth n runny cendol (in malaysia we usually call) n without pressimg at all. Tq sister sure will try again. I tried 2 times before but quite dissapointed. Hope this will help me. Tq
Thanks you, questions feel free to ask me. I do my best to help you so you can do too.
taste
Do you have your fire on medium or low the whole time? Or do you have on high first and the reduce the fire to low once the cendol is hot and bubbly?
Fire High when still watering, medium fire when it become chick and bubbles, when close to the end, medium to low to lower the bubbles
Is your lod chong soft or hard when at room temperature and in the fridge? Also, is your water fill all the way to the top of the can, or is it just almost? Can we do it without the pandan paste and sugar? If we do it without, will the result come out the same? Thanks for sharing the recipe. Looks very yummy. Hope to hear from you soon.
*The lod chong frim/soft at room temperature until next day.
* Its will be hard in the fridge.
* water fill close to the top of the can
*yes, it can do w/o sugar & pandan paste
* yes, result will come out same
* watch my other video how to reboil the lod chong when it hard.
@Mailee's Cooking Recipes Thank you, sister. Can't wait to try your recipe. Hopefully, I can do it. Looks so pretty and yummy.
@Pakou Yang your welcome, and hope you can do it
Sister may i opt out the sugar?
Can you not use the panda extract? Would it still come out right if you just add some food coloring?
Yes still come out same with food colors
How long can you keep it in the fridge until it goes bad? How would you store the lod chong in a container with water?
At less 1 week in fridge. Its will getting hard, so need to boiling again to become sofe again. Or can freeze in freezer too. You can check my video #2
Sister can you teach us how to and your style of coconut milk?
Hi sis, I have video already.
Do you have to use coconut milk for the batter? Can you substitute water for coconut milk instead?
Yes for my recipes I used coconut milk. I did once time without coconut milk and the texture not come easy and beautiful.
But you can without coconut mail
Hi! How long can this last? And how can I store it? Thank you ♥️
Put in fridge for 1 week or in freezer for longer use. Check out my #2 how to reboil again.
@@HomeMadeWithLove23 thank you i love your video subscribed already! ♥️ by the way do you have a recipe for small batches?
Do you use limestone powder?
No
Do you have an alternative version? Less ingredients/ not so complicated
Hi Mee, for this one, I don't. This recipe is good enough for small birthday party. But I do have different recipe, I will try to make small batch when I have time. Thanks you let me know
Will you do a Lao beef salad
When I have time. Thank you for asking
How do you make your sweet syrup?
I using coconut milk, water, sugar,. I will do video later for my sweet syrup.
@@HomeMadeWithLove23 thank you! I would love it!
Yes, I need to see the video for the syrup too.
ua tau zoo kawg os viv ncaus thank you nawb 👍🔔tuaj koom kuv thiab os 💖💖💖💖
Ua li os
Subscribe rua koj lawm
May i know how much is the weight of the mung bean flour as well as the gram of coconut milk? Tq
I posted the ingredients above.
I use the whole bag mung bean starch.
Hello,did you use 8 full cans of water ? Thanks
Yes
So it means 171 oz of liquid? Thanks
@Heidi Cao I didn't count. I just used the cans to scoop the water 😆 let me know if you can make too
@@HomeMadeWithLove23 because I don’t have coconut milk can 19 oz thanks
@Heidi Cao oh k, if you have 13.5oz or 14oz coconut milk can, use 10 cans water. This also work too.
I see you put sugar on your Lod Chong. Never seen sugar added before..the cendol must taste sweet then
Yes, taste little bite
How is the texture ? I make it differently
Well, I not sure how to explain. But to me, not to hard, not too soft. Just the right texture to me.
@@HomeMadeWithLove23 I mixed mine with tap / jasmine mung bean starch n glutinous flour bc I don’t add lime paste at all. It comes out in btw just the way I like it
@Karyn Von that good. Thank you for letting me know too.
@@HomeMadeWithLove23 of course . I love sharing diff ways of making it without chemicals
Why have to turning music so louder !
We want to see cooks ! Not the hears music
Thanks you. I still learning, So I do my best.
Too much coloring. Should use natural pandan leaves for color and smell.
Thank you, will try next time