NAAB VAAM: Tapioca-Cendol-Coconut Dessert (Take 2)

so [Music] everyone in today's video i'm going to be showing you guys how to make navang again so this is going to be take two of making navan because i wanted to show you guys the three most important parts when it comes to making navang which is how to make the coconut syrup how to make the cendol and how to cook and color the topical pearls so i did show you guys how to make nava a couple years ago but this video is going to be a little more informative for those who don't really know where to start when it comes to this dessert or just are a little bit intimidated or have never done it before i do want to note that a lot of you guys have told me cindel is the right way to pronounce it instead of cindel so uh thank you thank you so much for letting me know and i love that you guys are letting me know so i can learn and know as well other than that let's go ahead and i'll show you guys how to make na vang it's gonna be so delicious let's go all right so the first thing i want to do is the coconut syrup so i'm doing the coconut syrup first just so that i can allow it to cool as i do other stuff so in a pot i'm adding some palm sugar and i'm doing a pretty big batch today just because we're going to eat a lot of it so if you guys want just do half of this recipe i'll probably serve around six to eight people if you did half the recipe so i am using about two pounds of palm sugar and i'm putting it hole in there because i'm just gonna let the water and the heat do the work so two pounds of palm sugar in here and we're gonna add in one cup of water go ahead and close this up and we're gonna turn the heat on to medium-high heat just to allow the water to slowly melt the sugar so we'll come back around five minutes or so and see how it is see if it needs to be stirred or not and then we'll continue with that okay five minutes has passed let's go ahead and take a look at that i'm going to stir this up just to help moisten up the sugar guess what press it down okay the palm sugar has melted at this point i'm gonna reduce the heat to low around 175 degrees i'm going to add it in two pana leaves that i bundle up here infuse it and then we're going to add in some coconut milk so i'm going to add two containers of these it's roughly around 33.8 fluid ounces two v's in there we're gonna add in the coconut milk and we're going to add some salt just to balance out that sweetness go ahead and stir this up okay so at this point uh we're just going to let the pandan leaves steep in there and release its flavor for a good five to eight minutes temperature wise it should not be above 200 leave it at around 170 to allow the pan and leave just to steep if you put it up too high the heat and it starts boiling the coconut milk will separate i'm just letting it cook under low heat to allow the pan and leave to extract its flavor into the syrup so yes we're gonna let this just sit here for a good eight to ten minutes and then we'll take it off the heat after that okay so this has been steeping for a good eight minutes i'm gonna turn off the heat and put the lid on it and just leave the pan in here until we're ready to serve it so we're going to let this coconut syrup cool down while we do our other ingredients next thing we want to make is the cendol so in a pot here i am going to be adding some rice flour i have some mung bean starch here and this recipe is pretty much the same recipe as the channel recipe that i showed you guys previously i'm going to add in some sugar and a little bit of salt and then in here i have some pandan water roughly around six and a half cups of pen and water all i did was chopped up some fresh pan and leaf put it in my blender and added six and a half cups of water until the pandan leaves are nice and blended put it through a strainer squeeze out any of the excess pan and water out and then this is what you get pan and water go ahead and pour this into the dry and i'm going to be adding some pen and flavoring in there as well just for excess green color go ahead and whisk this up [Music] okay whisk until there's no more lumps and then we can go ahead and start cooking it okay so on medium-high heat just go ahead and continue cooking this keep stirring it as you go so that it doesn't stick to the bottom we're gonna cook this for about a good ten minutes or so until it's nice and thick so we'll come back in about eight to ten minutes and i'll show you guys what it looks like just make sure you stir and cook as you go so you don't burn the bottom all right so it's been good eight minutes of stirring this you guys can see a little bit of the lumps coming out and this is pretty much getting close to thick consistency now so after this point it's going to get it's going to cook up very fast so just keep stirring this so once it gets thickened like this we're gonna cook it out for another two minutes or so until the color is translucent this is pretty opaque right now um so we're gonna cook it out just a tad bit more and you'll notice the color change as you cook it more all right so this is good it's nice and translucent now and consistency is to my liking i'm going to turn off the heat and then we can put this through our channel press and it's pretty much done okay so i have my channel pressed here ready to go over some ice water um in the container big enough to hold the chindle and this is the top to press it down if you guys were curious where i got this i got this at my local thai grocery market but you guys can also find this online they do have it online i'll put some information down below if you guys were curious where you can buy this tool to make the chindle and we're going to go ahead and press this down so the longer you guys press the longer the channel will be the shorter you press the shorter um the channel will be as well we're just going to go ahead and press this down until all the batter is used up all right so the chino is all done and this is what it looks like quite simple to make as long as you guys have all the equipments to do it other than that we're going to keep this in ice cold water so that they don't stick to each other or break apart so we'll set this aside and i'll show you guys how to cook and color the tapioca pearls all right so the next thing we want to do is cook our top yoga pearls i have about three quarts of water here that's boiling i'm going to use a whole bag of tofu pearls here which weighs 14 ounces here and yes you guys can use sago as well sago is well worth just as fine so i'm going to use a whole bag drop it into the hot boiling water and then immediately stir it okay we're gonna let this boil for a good five minutes um after five minutes we'll cover it and let it sit for another ten minutes uh so yeah continue cooking this for five minutes and we'll come back and put a lid on it and turn off the heat all right it's been five minutes you guys can tell it's gotten a lot thicker a lot of the tapioca pearls have soaked up the liquid i'm gonna turn off the heat we're gonna place the lid over it and we'll let this sit for a good 10 to 15 minutes to allow the tapioca pearls to soak up all of that moisture and enough that will strain it and rinse it with cold water okay it's been a good 12 minutes letting the tapioca pearl sit and this is pretty good as long as it's clear it is nice and cooked let's go ahead and strain this and rinse it with cold water [Music] [Music] so this is my favorite way of cooking tapioca pearls this is what they should look like they should be nice and clear if yours is still a little bit white in the center you just need to cook it a little bit longer or let it sit a little bit longer whether or not this is pretty much done i'm going to transfer it into a different bowl here and i'm going to add some water in there just to allow it to not stick to each other because the longer it sits without water the sticker it will get so just make sure you get add some water in it to let it soak up and not get so sticky all right i'm gonna set this aside and then we'll color it um in a bit okay so this is the tapioca pearls that has been sitting on water i just split it into two separate bowls for coloring this is totally optional if you guys just wanted more of a brighter color you can also use natural food coloring like beets you can also do powder like superfood powder so i'm just gonna do food coloring today so we're gonna make more of the red color here and we're gonna do yellow mix this up if you find that your topic pearls are a little too sticky just add a little bit of water to it to loosen it up which it tends to happen if you don't have any water because the more topical pearls sit they tend to like a lot of moisture so they will dry up or soak up a lot of moisture okay i'm gonna let this sit and kind of let the topical pearls soak up the color same with the yellow one here we're going to mix this up that looks too yellow i'm kind of wanting orange i'm going to add a little bit of red to it all right this is all good let's go ahead and i'll show you guys how to garnish okay so let me show you guys how to put it in the cup or layer it just if you guys want it to make it look prettier let's go ahead and add in the chendle tapioca pearls red one and then we're going to add in some natto de coco this is my grandma's favorite jello to eat so at this point you guys can add other toppings that you enjoy i'll put a list down below for you guys if you guys were curious i'll also put links down below to all the navang toppings that you guys can use and all the videos that i have recorded for like the toppings i have some jackfruit and some palm seeds here that has been in syrup my mom likes to have these in there we're going to add just a few and this is totally optional but it's up to you guys i'm adding some sweet red beans here my mom loves the sweetened red beans so i'm going to add some in there for her and then i also made some water chestnut rubies i also have a recipe for this i'll put the link down below if you guys were curious how i made this but i made them purple go ahead and add some of that in there all right i'm going to add some ice because we liked it cold all right the last thing is the coconut syrup that we made just go ahead and top it to the very top here and this is pretty much it just stir it and then you guys can enjoy as is all right i'm gonna go and stir this up for you guys to see oh my gosh it looks so cute this is it so i hope you guys found that informative and i hope you guys can give this a try but look at that it looks so good oh my gosh [Music] yum all right so i'll show you guys how to put it in cups and make it all pretty this time i'm just gonna do it kind of like the hmong style i'm just gonna dump everything in this whole big container mix it all in and then people can pour into their own individual cups and add ice to it if they desire other or not this is pretty much it i hope you guys enjoyed this video [Music] do [Music] you

Channel: C.HerCreations

Views: 624,475

Keywords: hmong, hmong dessert, naab vaam, nab vam, hmong nab vam, hmong naab vaam, tapioca pudding, tapioca dessert, tapioca coconut dessert, asian dessert, coconut dessert, thai dessert, lao dessert, indonesian dessert, hmong cooking, hmong recipes, traditional hmong food, hmong food, hmoob food, hmoob, cendol, cendol recipe, how to make naab vaam, how to make cendol, pandan jelly, boba, tapioca pearls, tapioca pearl dessert, sago, asian street food, halo halo, faluda, Falooda, asmr

Id: ljLgdL7YBEI

Length: 15min 42sec (942 seconds)

Published: Tue May 04 2021