Chewy tapioca noodles in refreshing iced coconut milk and coconut water, flavoured with pandan leaves, this is a popular dessert in Thailand, especially when it’s hot out! Some people call them cendol, but these are quite different in that the noodles are rolled and cut rather than pressed, making them a lot easier to make at home with no special equipment required!
Special thanks to Pine Brand for sponsoring both the tapioca and mung bean starch! You can buy the mung bean starch online here: https://amzn.to/3uRLwoe
More tapioca starch recipes:
Red Rubies in Coconut Milk https://youtu.be/9F3l9wM0_SE
Crispy Garlic Chives Dumplings https:https://youtu.be/3JFkht4WX9Y
Melt-In-Your-Mouth Coconut Cookies https://youtu.be/rKHFPOGHNhc
*If you have my cookbook, check out the “Tako” dessert recipe for a dish that uses mung bean starch.
WRITTEN RECIPE: https://hot-thai-kitchen.com/lod-chong-singapore/
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MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen
MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com