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Prep time
15 hours
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Cook time
30 hours
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Serves
2
Author Notes
This is a recipe for cendol, or bánh lọt in Vietnamese. —yuelogy
Ingredients
- Cendol
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2 pieces
pandan leaves
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500 milliliters
water
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25 grams
mung bean starch
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25 grams
corn starch
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25 grams
granulated sugar
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1/8 teaspoon
kosher salt
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1 teaspoon
lye water
- (Pseudo) Lye Water
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1 cup
tap water
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1/4 teaspoon
baking soda
Directions
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Make (pseudo) lye water by boiling 1 cup of water with 1/4 tsp of baking soda on high heat for 5 minutes. Allow to cool.
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Place the pandan leaves and water in a blender, process and filter the pandan leaf juice.
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In a large saucepan, add the flour, pandan leaf juice, sugar, salt and lye water, cook on medium heat, whisking constantly and scraping the bottom of the pan to avoid burning. Cook until the batter starts turning translucent in color, and turn off the heat.
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After turning off the heat, quickly move the batter into a spaetzle maker or a ricer, using it to squeeze the batter into a bowl of ice water to set the batter. ***It will take time for the cendol to set!*** The cendol will be soft and slowly harden over the course of half an hour or so, so let the cendol sit in the ice water for a while.
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Serve with other typical che components, ginger syrup, and sweetened coconut cream.
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