how to make the BEST cendol/khao lod chong/nam van dessert! (ນໍ້າຫວານ)

hey guys welcome back to my channel you're watching linda lately in today's video i'm going to show you guys how to make my mom's top secret colossal recipe it's the best ever anyway if you're southeast asian meaning if you're from laos thailand vietnam cambodia singapore indonesia malaysia and so on and so forth you guys know what this is it's the best all right we're going to be using four different types of flour for this recipe you will need one bag of bangkok chow also known as regular jasmine rice flour so yes this is the same type of flour that you would be using for kupiyak sen one of the top secret ingredients that is used for this kala song is mung bean starch because it's going to give it a really sticky consistency when we are cooking the flour later you'll see you're also going to be needing some tapioca starch tapioca starch is important because it provides elasticity did i pronounce that correctly for the colossal noodles so it doesn't break as easily you guys know what i'm talking about if you may call a song before and i'm using two different kinds the one that i showed you earlier is the fine version and this one is more rough bigger pieces you're also going to be needing some white limestone paste also known as bun and lao basically this holds the shape of your noodles together so it doesn't fall apart this is imperative you do need to get this and it's packaged in here but it's hard once you open it up so it's like a brick therefore you do need to dilute it with some water in one gallon of drinking water regular drinking water i'm just going to be using half of the container of the white limestone paste that's crushed up and then i leave it in here the classic signature flavor of the little noodles that are making is pandan flavoring if you've never had this before basically it's like the vanilla of asia it's used in all types of desserts it tastes a lot like vanilla but a little bit better because it has rosy notes to it also it's very cool and interesting anyway i'm using both the extract and i'm also going to be using the fresh pandan leaf itself but you don't put it in like this you have to blend it up so you can get the pulp in the water separate that's why with three cups of water and half the pan and leaf package i'm going to be blending it up and you gotta let it blend up for a cool little while so it can turn pretty green once a couple of minutes has passed you can finally strain your pandan and you want to press on it with the back of the spoon so you can really get all of that great beautiful vibrant juice out of the leaves you can use just the artificial flavoring for the pandan because a lot of people do it like that however i like to use a little bit of both i mean to each their own i just think it tastes better when you actually use the fresher stuff i have a question to anybody who is watching my video how green do you like to make your little noodles do you like to make it really really really green or do you like make it a medium green or a light green i don't know let me know what you guys think the next step is in a pot that you're going to be using to cook the flour and you're going to put 11 cups of the limestone paste water so yes the water that you diluted the food or limestone paste with you're going to put in the pot and then eventually you're going to mix in all the flour so that includes the jasmine rice flour the tapioca starch flowers remember i use the fine one and then the rough one and then also the mung bean starch flour and you're just going to whisk it away for a couple of minutes it's not going to be thick initially okay that doesn't happen until you start cooking it so it's still going to have a fairly thin and watery consistency before you put it on the stove top now that all of the flour is mixed in there you're just going to also want to mix in your pandan juice that you just made and the rest of it is very easy you're just flavoring it at this point not only are you mixing in the pan and juice but you're also going to be putting in the pandan extract like i said you guys there's really levels to this so depending on how green you want to make this you can put more or less of the artificial pandem that i showed you guys earlier it's up to you guys just know that when you finally end up making the noodles right when you finally chill it in some ice water it is going to lose some of the green color that's why if you want an extra green like super super duper duper green then you can use two whole things of the pandan flavoring if you are like myself i only use like half or three fourths of the whole bottle at a time you want to just make sure you're stirring this around for a good little bit so that all of the green stuff can get in there and make sure that all of your flour is completely diluted in there also the next step is to bring this on the stovetop and bring it to a boil and this part is a little strenuous a little labor intensive but i promise you it's gonna be well worth it you know why you guys because you're gonna have to stir this in the same direction for about 35 to 45 minutes until all the flour is completely cooked i do not put this on very high heat i only put it i bring it to a boil at first right just to get things going and once it starts to thicken up that's when i leave it on medium to high heat not like super high but not super low somewhere in the middle and i'm just going to be stirring this for like i said 35 to 45 minutes you can either use the whisk or you can use a wooden spool it really doesn't matter but just know you got to keep on stirring this because you don't want it to burn on the very bottom find out if it's cooked or not you can use a little bit of the little pandan flour put it into a cup of cold water and then you can taste it that way you know if it's raw or not it's okay to let your flour cool down for a little minute a couple of minutes but eventually you want to start making your noodles you're gonna have to do that in a bowl of ice water i'm just using an appropriate amount of water and some ice enough to make sure that it will chill once i start making this and eventually you're just gonna press your noodles you're gonna drop the flower into the press you can find these press presses on either amazon or at your local asian market basically it has holes on the bottom and it has a press that you literally push in right so you can make the noodles there's different variations of this little machine invention thing that you can find but this is the one that we have and depending on how big or small you want your noodles you can either press it really hard for big noodles or you could just let it do its own thing and barely press on it to make the smaller ones i hope that makes sense for you guys but basically you just want to go ahead and repeatedly do this until all of your noodles are eventually made at first initially it's gonna look kind of thin don't fret it's supposed to be like that at first it takes about 10 to 15 minutes until it really settles and try not to mess with it too much i know it can be kind of tempting because you want to check on your noodles but trust me the more you mess with it the more it's going to break and it's inevitable you are going to have a little bit of breakage here and there but as long as you don't have a lot of breakage like you don't want this thing to start looking like no rice porridge now then you know you're doing it completely wrong but it should look a little bit or a lot like how it does right here yes it does take quite a bit of work to make this it takes a little elbow grease but you know what it's worth it it's really good i don't really eat other types of number one this is my favorite one ever it should look a lot like this once the process is complete and i do always keep it in some type of water when i'm serving it so whether it be with regular water or if you want to go ahead and put the coconut water in there right away go ahead but it always needs the same waste after the noodles are made you want to make your brown sugar syrup and i keep it pretty simple it's only two ingredients i have about four cups of brown sugar here and i'm just going to be boiling it with about i want to say 10 cups of water i'll boil it for maybe 10 to 15 minutes at most if you don't like the foam then eventually you can scoop that out once it's done however you can make this as thick or sweet as you want but this is the consistency that i'm content as with as the coconut milk goes there's so many different options that you can choose from all of these brands are good if it's a tie brand it's always going to be good because i made such a large quantity i'm probably going to be using about five or six whole cans of coconut milk what's your favorite brand let me know to make this real cute you can put this in a plastic cup or a mason jar even in a bowl put your noodles in there put some coconut milk in there and put however much sugar you would like i'm disgusting i love sugar so i put a lot of sugar in there and that's it for my video guys i hope i made this really easy to understand please like this video comment down below and subscribe i post every single week look forward to it

Channel: linda.lately

Views: 63,407

Keywords: khaolodchong, khaolodsong, cendol, naabvan, namvan, namwan, banhlot, pandandessert, pandannoodles, coconutpandan, laorecipes, laofood, laodessert, hmongfood, vietnameserecipes, lindalately, linda lately, chebanhlot, banhlotladua, papayasalad, pho, friedrice, eggrolls, padaek, porkbloodcurd, cambodianfood, malaysiandessert, indonesiandessert

Id: FINrKFtqULw

Length: 11min 8sec (668 seconds)

Published: Mon May 04 2020