Vietnamese Pandan Jelly Dessert (Che Banh Lot/Cendol)
A refreshing Southeast Asian dessert featuring pandan jellies in palm-sugar syrup, topped with sweetened coconut milk.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup mung bean starch
- 1/4 cup rice flour
- 1/3 cup granulated white sugar
- 3 cups water
- 1/2 teaspoon pandan extract/flavoring
- 1 cup water
- 1 cup brown sugar (loosely packed ) or 10 oz palm sugar
- 1/8 teaspoon salt
- Large bowl of ice water
- Vietnamese Sweetened Coconut Milk Sauce
- Cendol maker or potato ricer with large holes
Instructions
- 1
In a large sauce pan, mix together mung bean starch, rice flour, sugar, water and pandan extract until dissolved (without heat). Cook on medium-high heat while whisking. When the starch starts cooking, the starch will feel heavy. Lower the heat and continue to whisk vigorously until the batter thickens into a translucent dark green paste.
- 2
In batches, transfer paste into the cendol maker and gently press the handle down to extrude 2-3 inches of paste into a bowl of ice cold water.
- 3
Heat water, sugar and salt in a medium sauce pan over medium low heat. Simmer for a few minutes until dissolved. Allow the mixture to cool.
- 4
To assemble, add jelly to a glass. Ladle in sugar syrup then top with coconut cream. Mix well and enjoy. Che Banh Lot can be served at room temperature or cold with crushed ice.