LOD CHONG RECIPE | HOW TO MAKE CENDOL
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- Опубліковано 30 лип 2024
- Lod Chong also known as Cendol, is a popular Southeast Asian dessert. It's a soft noodle, traditionally made of various starches and fragrant pandan leaves, served with a chilled, sweet and salty coconut milk. Super comforting and refreshing to eat. I also show you how to make Taro Butterfly Pea Flower flavor and Kabocha Squash flavor. I enjoyed eating this when I was growing up. It was such a treat. It is still one of my favorite dessert to this day.
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ABOUT SLAKED LIME WATER
○ shesimmers.com/2010/08/use-of...
○ importfood.com/products/thai-...
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A FEW PRODUCTS USED
*Check your local Asian store first because it will be MUCH CHEAPER there*
○ Lod Chong / Cendol Press Maker - amzn.to/35oQani
○ Mung Bean Starch - amzn.to/3MmMMKa
○ Red Lime Paste (Red is fine too) - importfood.com/products/thai-...
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💡TIPS for LOD CHONG
1. Mixture/Batter should not be loose like cake batter. It should drip off a spoon slowly and form a tail. See video for reference.
2. If the Mixture/Batter drips out quickly from the Lod Chong/Cendol Press Maker, that means it needed to cook for more time. It's okay if a little oozes out, it just shouldn't be runny.
3. Let your noodles rest for a minimum for 30 minutes in icy water to cool down completely. This will allow them to firm slightly and hold its shape. They are very delicate when they first come out and if you touch and mix them right away, they can fall apart and mash up.
4. You can also use a colander with similar size holes to make Lod Chong/Cendol. A potato masher can also work.
5. Once you've assembled Lod Chong/Cendol, mix it well and let the ice chill the coconut milk up before you take your first bite.
6. Leftover noodles should be kept in water and can be kept in the fridge for a couple of days before they lose their texture.
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🥥INGREDIENTS
Syrup
Palm Sugar - 2.5 cups (roughly shaved) or about 400 g
Water - 2 cups
Pandan Leaves - 5 leaves
Salted Coconut Milk
Coconut Milk - 5 cups
Salt - 1/2 tbsp
Slaked Lime Water
White Lime Paste (Food Grade) - 2 tbsp (red lime paste is fine too, just means it contains turmeric)
Water - 9 cups
(Good just to have around. Can also use it in batter for frying. You can also make more if you need to, if you're planning on making a lot of noodles)
🍃 Pandan Noodles*
Pandan Leaves - 20 leaves
Water - 3 cups
Slaked Lime Water - 3 cups
Rice Flour - 1 cup
Mung Bean Starch - 4 tbsp
Tapioca Starch - 4 tbsp
Sugar - 2 tbsp
Pandan Extract - 1 tsp
🥔 Taro Butterfly Pea Flower Noodles*
Taro - 1 lb or 454 g
Water - 3 cups
Slaked Lime Water - 3 cups
Rice Flour - 1 cup
Mung Bean Starch - 4 tbsp
Tapioca Starch - 4 tbsp
Sugar - 2 tbsp
Dried Butterfly Pea Flower - 2 tbsp (finely crushed)
🎃 Kabocha Squash Noodles*
Kabocha Squash - 1 lb or 454 g
Water - 3 cups
Slaked Lime Water - 3 cups
Rice Flour - 1 cup
Mung Bean Starch - 4 tbsp
Tapioca Starch - 4 tbsp
Sugar - 2 tbsp
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🎵 WHERE I FIND MY MUSIC
○ www.epidemicsound.com/referra...
(Get a month free with my referral code)
📖CHAPTERS
Intro 00:00
Making Slaked Lime Water 00:33
Making Syrup 02:12
Making Salted Coconut Milk 02:43
Lod Chong / Cendol Press Maker 03:05
Pandan Noodles 03:38
Taro Butterfly Pea Flower Noodles 06:46
Kabocha Squash Noodles 09:45
Diplay & How to Store 12:30
How to Eat Lod Chong / Cendol 12:44
Outro 13:41
#cendol #lodchong #desserts #coconutmilk - Навчання та стиль
![CENDOL: For Naab Vaam [Version 2]](/img/n.gif)
What are some of your favorite childhood desserts? Take care everyone :)
I loved cheesecake. Also loved banana splits.
@@hannahmoore9215 I love cheesecake! Banana splits sound pretty good too.
Fried bananas will always remind me of my mother and tong yip. Brazilian flan is delectable. ❤
My childhood fav dessert!
Sooo beautiful view😍thanks for sharing
I tried this dish was when I was 8 or 9 years old at a family gathering. I didn't see the syrup, so I left my bowl uneaten. Later on my mom passed by, I told her it lacked sweetness, and she showed me where the syrup was. It made a huge difference and now one of my favorite desserts. Thanks for sharing the recipe!
That's a nice memory. Thank you for sharing that. It's definitely not complete without the syrup. Some people just make the coconut milk sweet, which is fine too but t's nice to have the syrup and coconut milk separate so people can add according to their preference.
This is my all time favorite!!!
It's definitely one of my favorites and so nostalgic to eat!
I would have never known about this beautiful recipe! Thanks for sharing!
Thank you so much for watching Hannah! It's one of my favorite childhood desserts. I hope you have a restful weekend.
Yum! Anxious to give your recipe a try.
I hope you enjoy it!
Never heard of these before but you made them look so good, I wanna try them now!! Ethereal video 😍
It's one of my favorite childhood desserts. The icy sweet and salty coconut milk is so refreshing. Thank you!
Cendol is originated from Indonesia. Delicious 👌🙏🏼
Thanks for your video. I love Lod Chong a lot
Me too! It's one of my favorites. Thank you for watching 😊
One of my fav dessert!
One of mine too. Feels nostalgic each time I have it.
Dang that dessert looks yummy!
Thank you! It's one of my favorites 😁
I grew up having the pandan flavor lod Chong daily from the auntie selling it in bamboo baskets carried with the long bamboo stick. It was the most refreshing dessert in hot afternoon. Now I got my son to like it, too. I have never tried the taro and pumpkin flavor before. Thank you for this well explained recipe and demo.
That's a nice memory, thank you for sharing. I agree that it's refreshing on a hot day. The icy coconut milk really cools you down. Pandan is my favorite flavor out of the 3.
😻😻😻
excellent info keep it going
Thank you!
same to you
I love this dessert! This is an amazing video and love how you had those different flavors! ❤️ ❤❤
Thank you so much for watching it 😁 Pandan will always be my favorite
I can see why u say, 'This is such a once in while treat'; What an intricate dessert dish, Wow!
but it does look so beautiful in the end.. :D
Thank you Anna. My family bought this more times than they made it because it was so cheap then and a lot of work to make. It's one of my favorite desserts til this day. Have a great week!
Do you keep refrigerator or leave it outside for 2 days
for the slaked lime water? You can leave out in room temperature.
Too much work 😊