Chandals In Coconut Ice Syrup

Ingredients

ChefLeeZ - Cooking - Thai-pandan-short-vermicelli-in-palm-sugar-coconut-milk

Chandals
1 cup tapioca flour
1/2 cup hulled mung bean
1/4 cup hot boiling water
2 tablespoon thick pandanus juice (or 1/4 teaspoon green food coloring)
Sweet Coconut Milk
1/2 cup water or jasmine-flavored water
1 cup sugar, 1 cup coconut milk

 

Additional Information

 

Serving Size: 4

Instructions

  1. Sweet coconut milk: Mix sugar with jasmine-flavored water, bring to the boil over medium heat.
  2. When sugar has dissolved, remove from the heat and leave to cool.
  3. Add coconut milk, stir well.
  4. Chandals: Wash the mung beans, soak in warm water for 3 hours. drain and steam until cooked through.
  5. Remove from the heat and mash finely.
  6. Mix the mashed beans with tapioca flour, stir in pandanus juice and hot boiling water.
  7. The dough will partly be done and clear. Stir thoroughly with a wooden paddle, knead to obtain a soft and smooth dough.
  8. Roll the dough into a thin sheet, then cut into long strips.
  9. Bring a pot of water to a boil over high heat, cook the dough in boiling water until it floats to the surface.
  10. Transfer to soak in cold water and drain.
  11. Dip the cooked chandals into the prepared coconut milk.
  12. To serve-spoon the chandals and a generous amount of the coconut milk into a serving bowl, top with crushed ice and serve at once.

Note

Thai name : Lod Chong Nam Ka Ti

X