Vietnamese Cendol Worm-like Jelly with Red Bean (Chè đậu đỏ bánh lọt) Recipe

 

Ingredients

Worm-like Jelly batter

3 cups Pandan Juice

1 cup Rice Flour

1 cup Tapioca Starch

1 cup Coconut Cream

Coconut Sauce

1 cup Coconut Cream

Sugar

Salt

Other ingredients

1/2 cup Red Bean

1/2 cup Mung Bean

3 Palm Sugar

Salt

Crushed Ice

Soak 1/2 cup Red Bean and 1/2 cup Mung Bean in warm water overnight.  

Next day, boil the Red Bean until soften. Remember to add in enough water to cover the bean and add more as needed.  Add in some salt into the red bean to help it soften faster.  Then add in 3 Palm Sugar.  Cook until it melts and let the bean soak in the water.  Set aside to cool. 

Next, cook the Mung Bean.  Add in some salt and water.  Cook until soften and remove from heat. 

In a pan, add in 1 cup Rice Flour.  Add in 3 cups Pandan Juice.  Mix well.  Add in 1 cup Coconut Cream.  Mix and cook on low heat.  When it starts to thicken remove from heat and add in 1 cup Tapioca Starch.  Mix it into the batter.  Put the batter in a plastic piping bag.  Boil some water and squeeze the batter out creating worm-like jelly.  Let it boil until cooked.  Remove from the boiling water into ice cold water and set aside. Drain out the water/ice when you’re ready to assemble dessert. 

Make some coconut sauce.  Add 1 cup Coconut Cream in a pan.  Add in some Sugar to your taste and a pinch of Salt.  Cook on medium heat until it starts to simmer.  Remove from heat and let it cool.  

Assemble your jelly dessert.  Add in some jelly, red bean, mung bean, coconut sauce and crushed ice into a glass.  Mix and enjoy.