Vietnamese Pandan Jelly Dessert (Che Banh Lot/Cendol)

Ingredients

• 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. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.