Pandan Jelly Dessert / Che Banh Lot / Cendol / Lod Chong
This Pandan Jelly Dessert (Che Banh Lot) recipe features silky jelly served with crushed ice, palm sugar syrup and coconut sauce. The worm-shaped Pandan jelly is deliciously slippery with a slightly chewy texture making it a whole lot of fun to eat! A refreshing sweet treat, it's especially thirst-quenching on a hot summer day. Traditionally served as a cold dessert soup (che), Pandan Jelly Dessert can also be enjoyed as a cool drink. Make this wonderful dessert to enjoy today!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 3/4 cups water
- 1/2 cup mung bean starch
- 3 Tbsp rice flour
- 1 Tbsp sugar
- pinch of salt
- 1/8 tsp Pandan paste
- 8 oz palm sugar
- 3/4 cup water
- pinch of salt
- 1 cup coconut milk
- 3 Tbsp sugar
- 1/2 tsp tapioca starch
- pinch of salt
Instructions
- 1
In a medium saucepan, whisk together the water, mung bean starch, rice flour, sugar, salt and Pandan paste. Mix together combining all ingredients well.
- 2
Set the heat to Medium Low and warm the mixture while stirring continuously.
- 3
After cooking for 3-4 minutes, small lumps should start forming and clinging to the whisk. Start whisking quickly and continue as the batter thickens. (The jelly batter thickens quickly, going from liquid to a thick paste in about 1 minute.)
- 4
Once all the liquid is absorbed and the batter is a thick paste, reduce the heat to Low. Continue stirring the jelly batter, cooking until it turns translucent, another 2-3 minutes.
- 5
Add 4 cups ice into a large bowl and enough cold water to fill the bowl halfway.
- 6
Transfer the jelly batter into a potato ricer filling it half-full. Gently press on the handle to extrude the jelly about 1 inch long and let it drop into the ice water. Continue making the jelly until all the batter is used. Work quickly while the batter is warm.
- 7
Gently stir the jelly and let soak in the cold water for at least 10 minutes.
- 8
Transfer the palm sugar, water and salt into a medium saucepan. Cook over Medium heat until the sugar is completely dissolved, approximately 8-10 minutes.
- 9
Transfer to a medium bowl and set aside to cool.
- 10
In a small saucepan, combine the coconut milk, sugar, tapioca starch and salt. Heat the mixture over Medium heat stirring frequently. When the sauce just comes to a boil, remove from the heat.
- 11
Transfer to a medium bowl and set aside to cool.
- 12
Add some crushed ice into a dessert bowl. Spoon in some Pandan Jelly. Top with palm sugar syrup and coconut sauce to taste.
- 13
Refrigerate any remaining Pandan Jelly Dessert and enjoy within 1-2 days.