Description
A refreshing Southeast Asian dessert featuring pandan jellies in palm-sugar syrup, topped with sweetened coconut milk.
Ingredients
Units
Scale
Pandan Jelly
- 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
Sugar Syrup
- 1 cup water
- 1 cup brown sugar (loosely packed ) or 10 oz palm sugar
- 1/8 teaspoon salt
Other Ingredients
- Large bowl of ice water
- Vietnamese Sweetened Coconut Milk Sauce
Equipment Needed
Instructions
- Make the batter: 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.
- Make the jelly: 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.
- Make the syrup: 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.
- Assemble and serve: 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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert, drink
- Method: Stovetop
- Cuisine: Asian, southeast asian, Vietnamese