Nab Vam Jelly Strings (Cendol/Lod Chong)
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- Опубліковано 4 жов 2024
- Silky Jelly Like Strings for Creamy coconut dessert.
Sorry if my audio is missing, the ingredients are listed below for the Jelly string/Cendol/Lod Chong
Please see tutorial for detail instructions.
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1 1/4 cup mung bean starch
1 cup coconut milk
5 cups water (room temp)
Food coloring of your choice
Essence or flavoring of choice (I used Pandan Paste 1 tsp)
For best results of jelly strings texture if not consume same day, keep the jelly strings in a cool water bath out of fridge for the next day.
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If you’re looking for a firm cendol- THIS IS THE ONE. I like my cendol firm and not soft because then they get a little too slimy for my own personal taste. Thanks love!
Thank you! So glad someone said something because I was hesitant. I’ve tried too many “flour for steamed pork cake” recipes and they all came out way too soft for me.
Good to know. The soft one just turns to mush when you’re eating it.
Hi Zoey,
This is a very SIMPLE recipe! I made the cendol in green color using this recipe today and it was a success! I will pass this along to my friends and family members. I love cendol dessert. Thank you for this recipe!
Your welcome and glad you like it.
I made this recipe 2x already and they both turned out great. Nice and simple recipes for beginners.
Awesome, I’m glad to hear.
Thank you for keeping everything simple for those of us who cannot cook Zoey! lol 😅😂🤣
Your welcome
Yum! I will be so proud to make this. I love Nam Van!
I love your recipe. I tried it today and it turn out good. Perfect portion for my little family.
Glad you like it 😉
I’m going to make this right now trying to find a flower thank you so much for the video. I will update you how it turned out.
Sounds great!
Excited to try this
Wow parang ang sarap
Thank you teach in very detail
You are welcome.
Thank you so much for sharing this recipe.
Your welcome
Beautiful color and looks delicious!!
Thank you
Looks very delicious
Thank you, it sure way and I need to make more. 🤤
I tried this recipe today, not sure if I cooked it too long or what but the texture of it was not soft, it was more firm. But still good. Thanks for sharing!
Hi, yes this texture has more of a semi agar agar texture compare to other recipes on my channel. If you want softer give those a try.
@@ZoeyandVFam thanks! I thought I just over cooked it. Lol. I saw the other ones too but wanted to try the easiest one first. Lol. Thanks girl!
Your welcome
Your tutorials are so simple. 🔥 Thanks! New sub. 🥰
Thank you
Beautiful recipe and voice. I have never heard anyone pronounce strings like you. It's cute. Schrings. The desert is so colorful and beautiful. It looks luxurious! I used to eat it when it was little but only the green version. To make this one day for my children. Thank you! Are you in Florida by any chance?
Thank you so much! I’m in California.
I can nvr make nava. Im gna try this.
Hi! Thanks for sharing your recipe! How does this recipe's texture differ from the pork bun flour and rice/tapioca flour recipe? Which one is softer? Thank you!
They are all different, the softest one is the pork cake flour. The mung bean has almost an agar chew to it but it’s my favorite because of that. The other one is kind of in the middle.
@@ZoeyandVFam Thank you for your reply! I will check out the pork cake flour recipe and compare. Thanks again!
Hi Zoey, is it 1 cup of the 1/4 cup mung bean flour?
It’s 1 1/4 cups of the mung bean starch.
Doesn’t have any explanation for the coconut milk and brown sugar how to make the juice?
Sorry this tutorial was aim at how to make the strings/cendol/Lod chong. Check out my other tutorial for a brief explanation on how the palm sugar was made: ua-cam.com/video/mRoEMqjtSYI/v-deo.html. For the coconut and sugar, adjust to your preference.
Zoey and VFam ok thanks 😊
Love ur recipes. How do you make or keep the cendol strings looking long? Mine always come out looking short and stumpy.
It depends on how you press the cooked batter, press down with one motion until you get the length you want then stop and press again. Sometimes if it’s short is because your batter is too runny.
Help. When I cook mine, it not runny like your. Mine is dry and hard to press
Hi, did you overcooked it by chance?
🍨
How long can u refrigerate it n it still taste fresh
Hi, less than 12 hours otherwise the strings starts to a slightly harder agar agar texture which some people dislike. If you want same texture strings try my other two recipes where you can store for up to 3 days and still taste same.
Sorry did you show how to use the middle bag? Rice cake one? I have it and would love to use it. Is it the same way?
Sorry for late response but there is a separate tutorial on that one. Hopefully you saw it.
ua-cam.com/video/mRoEMqjtSYI/v-deo.html
I love this recipe better. I'm trying to sway away from my mom's recipe using lime water.
Thank you for liking:)
@@ZoeyandVFam how was the texture? How long can it last in refrigerator? Ty
If you use a whole bag, how many cans of coconut and cups of water do you use?
Hi, for the entire bag use one large can coconut milk (19 oz) and 5 cans of water (use coconut milk can to measure).
At 6:08 when you have everything mixed, what’s all in the mixtures? I love everything, but can’t tell what you all added in after the strings.
Watch at 6:28 I briefly show and go over what I used. In the mixture there is the jelly strings made in video, tapioca pearls, sweeten coconut strings, canned dice jack fruit, canned jello dice, sugar syrup, and coconut milk.
Can I replace more water instead of coconut?
Yes you can.
Why did you cook it in the rice cooker? Is it more preferable then the stove top?
It doesn't matter. I prefer nonstick pan and I don't want to scratch my nonstick pan so I use an old rice cooker pot. It works well lol.
Did you use Landan paste for both strings? Thanks
Only for the green one.
Can we use coconutcreams
Yes you can but some may be better over others. I like the Chakoh brand.
What is the name of the metal tools you use to make your cendol?
Lod Chong noodle maker, they have on Amazon
Zoey and VFam thanks!
How best to store leftovers?
First day they can stay out of fridge in cold water. After that in refrigerator, but if in for more than 2 days they can become stiff and if so just boil in water for 2 minutes to soften.
Cag tsig haig lug hmong li maj
Sorry my Hmong is not very good. If I speak Hmong it will be mixed with English.
What is the measurements for the rice flour and tapioca starch? Is it same thing as this one?
No it’s different, I’ll post tutorial when I get a chance.
How long do we stir it for? How many minutes?
Hi, unfortunately I don’t have the exact timing on stirring due to fire temp and pot thickness but cook until you reach video consistency.
On medium low heat, mine thickens after 10 minutes. Then I stir for a few more minutes until I see bubbles and it becomes shiny like the instructions.
The one with mung bean starch i make it and store over night in the fridge and it gets hard the next day. Any tips? i made this recipe 2x already
may xiong you can try boiling it. I have a recipe that used mung bean starch and I boil again and it taste good. Although it’s not my favorite but on my lazy days then I make it.
Sorry for some reason I did not see your comment. Yes it gets hard if you place in the fridge. When I make a large batch for parties the night/day before I place it in a cool water bath out of the fridge (of course away from direct heat). The taste and texture is the same the next day. Its best to eat within 48 hours. If you want a softer texture I posted another recipe more recent using pork cake flour. If you place in the fridge you can boil it for a few 2-3 minutes to soften up. Hope this helps.
how much do you use when making with rice and tapioca flour?
It’s a whole different process. I’ll post tutorial soon.
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How many oz was the coconut milk and water in the first one?
Sorry are you referring to the rice flour and tapioca starch?
Do you stir in medium heat or low heat?
Medium
Where did you purchased your metal presser?
Hi, I bought it from my local Asian store. You can check out Amazon for Lod Chong presser.
Can i ask where you purchase your navam maker? I can't seem to find it anywhere.
I bought from a Hmong store, but I don't see that they have had in in stock in a long time. Its available on Amazon "Lod Chong noodle maker" in silver aluminum color. They come in two sizing, I have the smaller size that is good for one small batch.
@@ZoeyandVFam thank you so much for replying to my question. I appreciate it and will check it out. 😊
Where to get your receipe?
Hi, the ingredients are listed in the description box. Let me know if you have questions.
How much water for the mixture?
5 cups water
Zoey and VFam thank you😊
If i make the one with rice flour and tapioca flour, how much measurement the flours and water? Also if I decide to used just the steamed pork rice flour, how much measurement and water for that bag? I apologize if u ask so many questions.
Thank you.
I meant I apologize if I ask so many questions. My typo. Lol.
The rice flour and tapioca recipe is completely different where you have to cook partial then add. I’ll make a tutorial when I get a chance. The pork bun 12 cups water and 1 cup mung bean starch. If doing without Mung bean you can do 9 1/4 cups water and 2 TB tapioca starch. The starch helps prevent the strings from breaking.
Thank you
I tried this one today and I don't really like it. It's too rubbing for my taste.
Sorry it’s not to you liking, there’s two other recipes on my channel if you want to give those a try. This is typical of Mung bean starch.
Why does my have so much bubbles on top when I do the mixture ?
Could be due to the type of coconut milk.