che banh lot

This Pandan Jelly Dessert (Che Banh Lot) recipe features silky jelly served with crushed ice, palm sugar syrup and coconut sauce. The worm-shaped Pandan jelly is deliciously slippery with a slightly chewy texture making it a whole lot of fun to eat! A refreshing sweet treat, it's especially thirst-quenching on a hot summer day. Traditionally served as a cold dessert soup (che), Pandan Jelly Dessert can also be enjoyed as a cool drink. Make this wonderful dessert to enjoy today!

Pandan Jelly Dessert / Che Banh Lot / Cendol / Lod Chong

water

mung bean starch

Tbsp rice flour

Tbsp sugar

salt

Pandan paste

oz palm sugar

coconut milk

tsp tapioca starch

In a medium saucepan, whisk together the water, mung bean starch, rice flour, sugar, salt and Pandan paste. Mix together combining all ingredients well.

Set the heat to Medium Low and warm the mixture while stirring continuously.

After cooking for 3-4 minutes, small lumps should start forming and clinging to the whisk. Start whisking quickly and continue as the batter thickens. (The jelly batter thickens quickly, going from liquid to a thick paste in about 1 minute.)

Once all the liquid is absorbed and the batter is a thick paste, reduce the heat to Low. Continue stirring the jelly batter, cooking until it turns translucent, another 2-3 minutes.

Add 4 cups ice into a large bowl and enough cold water to fill the bowl halfway.

Transfer the jelly batter into a potato ricer filling it half-full. Gently press on the handle to extrude the jelly about 1 inch long and let it drop into the ice water. Continue making the jelly until all the batter is used. Work quickly while the batter is warm.

Gently stir the jelly and let soak in the cold water for at least 10 minutes.

Making the Pandan Jelly

Transfer the palm sugar, water and salt into a medium saucepan. Cook over Medium heat until the sugar is completely dissolved, approximately 8-10 minutes.

Transfer to a medium bowl and set aside to cool.

Making the Syrup

In a small saucepan, combine the coconut milk, sugar, tapioca starch and salt. Heat the mixture over Medium heat stirring frequently. When the sauce just comes to a boil, remove from the heat.

Making the Coconut Sauce

Add some crushed ice into a dessert bowl. Spoon in some Pandan Jelly. Top with palm sugar syrup and coconut sauce to taste.

Refrigerate any remaining Pandan Jelly Dessert and enjoy within 1-2 days.

Serving the Pandan Jelly Dessert

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