Chè bánh lọt đậu xanh is worm jelly, or cendol, with mung bean sweet soup, and it’s one of the author’s favourite Vietnamese desserts. On hot days, at home or out with friends, the author usually makes or orders it. The combination is simple: ground mung bean, cendol, sugar syrup and coconut milk, with water chestnut in tapioca pearl and basil seeds if you like them. Ingredients For the cendol 300 g rice flour 50 g tapioca starch 1 bowl pandan leaves (the first water) For the sugar syrup 1 bowl sugar 1 bowl water For the coconut milk 500 g dried coconut meat 1 liter warm water 5 g vanilla powder To serve 100 g mung bean (no cover) Ice Basil seeds or water chestnut in tapioca pearl (optional) How to make chè bánh lọt đậu xanh 1. Cook the cendol mixtures Mix the tapioca starch and rice flour together and divide into 2 equal parts. Mix one part with the pandan water (add 1 tablespoon water). Mix the other part with water for white cendol. Strain both mixtures to remove any impurities. Pour the 2 mixtures into 2 different pots and cook over small heat, stirring until they become thick. 2. Press the cendol This is the important step. Use a basket with many small holes in the bottom and set it over cold water (ice water is better). Pour the mixtures into the basket one at a time and press firmly so the cendol comes out through the holes. How long you make them is up to you. Soak the cendol in the cold water for about 30 minutes. 3. Make the sugar syrup Cook the sugar and water until the sugar has all melted. 4. Make the coconut milk Pour the warm water over the dried coconut meat and mix well. Then use your hand to press out all the coconut water, and strain it to throw away the impurities. Cook it over small heat with a little tapioca starch until it becomes thick. Turn off the heat and add the vanilla powder. 5. Prepare the mung bean and serve Soak the mung bean until soft, then steam it and grind it well. Put cendol in a glass and add the ground mung bean, sugar syrup and coconut milk. Mix well and add crushed ice before eating. If you love basil seeds or water chestnut in tapioca pearl, add them too. Share:
