Nyob Zoo all! Just a short and fun video for you all. A very simple but refreshing dessert to have on a…
Nutrition Facts : calories 200, Fat 20 grams
17.6oz palm sugar
14 oz water
—COCONUT MILK BASE—
33.8 fl oz coconut milk
½ tsp salt
1 pandan leaf
10 whole Pandan leaves (rinsed and cut into small pieces) (120 grams)
6.5 cups water
1 cup mung bean starch (146 grams)
1/2 cup rice flour (72 grams)
2 Tbsp sugar (36 grams)
1/2 tsp salt (3 grams)
1 tsp Pandan extract/flavoring (4 grams) more or less depending on the color you want
Bucket of ice water
Cendol or Lod Chong Press
In a pot, add in the palm sugar and water. Place the lid on and cook on medium low heat for 2-4 minutes to slowly dissolve the sugar. Then uncover and break the sugar apart with a wooden spoon until all the sugar is fully dissolve. Turn off heat, set aside, and cool before using. ***If you want the syrup a little more thicker, add less water.
In a pot add in the coconut milk, salt, and pandan leaf. Cook on low heat for 3-4 minutes to dissolve the salt and to warm up the milk a little bit. Then turn off heat and let it cool. Leave the pandan leaf to continue infusing as it sits.
In a blender, add in the chopped up Pandan leaves and water. Blend until the Pandan leaves are well blended. Strain over a bowl and squeeze out any excess liquid from the pandan leaves. Then discard the unwanted Pandan leaves. You now have pandan water. There should be a total of 6.5 cups of pandan water.
In a pot, add in the mung bean starch, rice flour, sugar, salt, and the pandan water. Mix and then add in the pandan extract. Mix and check for color. If you want more green add a little bit more.
Let’s cook: Cook the batter on medium high heat for about 8-10 minutes while stirring all the way through. It is important to keep stirring as you cook so the starches to settle to the bottom and burn. The cooking process will take about 8-10 or more minutes to fully thicken the batter. Once it has thicken, keep stirring and mixing until the color becomes translucent (about 1-2 minutes of cooking after it has thicken). Turn off heat and check the consistency. Scoop a little and if you have a nice tail hanging out of the spoon you are good to go.
Place the cendol press above a bucket of ice water and pour the batter in. Have someone help you hold the press if you don’t have anything to hold it over the ice water. I used pvc pipes to put through the handle and placed it on top of the bucket of ice. Then press the batter down until it is used up. The longer you press, the longer the cendol will be. The shorter you press, the shorter the cendol will be. So it is up to you.
You are now done! Let it sit in cold water to retain the shape. Serve when needed. Enjoy!****WHAT IF I CAN’T FIND FRESH PANDAN LEAVES? I suggest starting with 2 tsp of pandan extract/flavoring and work your way up to 1 Tbsp. You can more or less if you notice it’s too strong or not strong enough in terms of taste and color.
Recipe to make Vietnamese dessert, Steamed Layer Cake (Bánh Da Lợn). Soft, sweet, little bit chewy texture and colorful. Easy to make with kids.
Nutrition Facts :
2 cup tapioca flour
1/4 cup rice flour
1/2 cup sugar
1/4 tsp salt
1 1/2 can coconut milk
3 oz pandan leaf
1/3 cup water
2 drop green food coloring
3/4 cup mung beans ((cooked with 1/4 tsp salt))
1/2 cup sugar
1/4 cup rice flour
1/2 cup tapioca starch
1/2 can coconut milk
1/2 tsp vanilla extract
2 drop yellow food coloring
Combine all the “Yellow Layers Ingredients” in a food processor and process until smooth. Strain through a strainer and set aside.
Cut pandan leaves into small pieces. Blend well with 1/3 cup of water. Strain to extract the pandan juice as much as possible.
In a bowl, combine all the remaining of the “Green Layers Ingredients”. Then pour in the pandan juice and whisk until nice and smooth.
Cover a steamer’s lid with a kitchen towel to prevent any water from dripping onto the cake.
Grease a pan with some cooking oil. Steam the greased pan in a boiling steamer for 3 minutes or until it is hot on high heat.
Pour about 1 cup of green batter into the hot pan for the first layer; cover and steam for 5 minutes or until it is slightly set. The second layer, gently pour in about 1 cup of yellow batter and steam for 7 minutes. Then continue to pour in 1 cup of green batter for the third layer and steam for 10 minutes. Add layer fourth, yellow layer, and steam for 12 minutes. Pour in the last green layer and steam for 20 minutes. ( The steamed time has increased as we add more layers into the pan.)
Once the cake is done, wait for it cool down completely before removing from the pan.
Use a knife, wrapped with plastic wrap, to cut the cake into bite sized-pieces diagonally.