Khao Lod Song Recipe | How to Make Cendol | Lao Food at Saeng’s Kitchen

palm sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories and fat.

ice

💰Cheaper: crushed ice

Crushed ice is easier to make at home.

pandan leaves

💰Cheaper: vanilla extract

Vanilla extract provides a similar aromatic flavor.

Prepare slaked lime water by mixing lime stone paste with water and letting it sit for an hour and a half.

Blend pandan leaves with room-temperature water in a food processor and strain to get pandan water.

Whisk rice flour and tapioca flour together in a pot.

Add pandan water and slaked lime water to the flour mixture and whisk together.

Heat the mixture on high until it reaches a rolling boil, then reduce to low and cook for 6-8 minutes until thickened.

Prepare an ice bath in a large bowl with water and ice cubes.

Squeeze the green mixture into the ice bath to form strands and let it sit in the cold water.

In a separate pot, heat coconut milk with salt for 1-2 minutes and pour into a bowl.

Caramelize granulated sugar and palm sugar in a pot, then add water to stop the caramelization process and boil for 4-5 minutes until liquid.

Assemble the dessert by layering the cendol strands, salted coconut milk, and caramelized syrup over ice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens