Thai-Style Green Pandan Cendol (Lod Chong)

Steps

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1. 1
   Cut jackfruit into thin strips.
   ▶ ≈0:18
2. 2
   Prepare the syrup: combine 400g sugar, 400ml water, and 3 pandan leaves. Bring to a boil until the sugar dissolves completely, then pour into a bowl and let cool.
   ▶ ≈0:44
3. 3
   Prepare the coconut milk mixture: combine 500ml coconut milk, 1 tsp salt, and 3 pandan leaves. Simmer gently, then transfer to a bowl and let cool.
   ▶ ≈1:33
4. 4
   Make the pandan liquid: boil 400ml water with 3 crushed pandan leaves to release their flavour. Add green food colouring and continue boiling until you smell the pandan aroma clearly.
   ▶ ≈2:29
5. 5
   Place 250g tapioca flour in a bowl. Gradually add the hot pandan liquid a little at a time, mixing well after each addition, until you achieve a moist crumbly texture. Add more food colouring if you want a darker shade.
   ▶ ≈2:56
6. 6
   Dust your work surface with tapioca flour to prevent sticking. Knead the dough to develop a chewier, smoother texture.
   ▶ ≈4:37
7. 7
   Roll out the dough with a tapioca flour-dusted rolling pin. Cut into strands, then cut those strands into pieces. Keep dusting with tapioca flour throughout to prevent sticking. Before cooking, sift off excess tapioca powder.
   ▶ ≈5:26
8. 8
   Prepare a bowl of ice water. Boil water in a pot and drop in the tapioca pieces a little at a time—do not overcrowd. When they float to the surface, continue boiling for about 5 more minutes.
   ▶ ≈7:35
9. 9
   Remove the cooked tapioca pieces and strain them. Transfer to ice water to cool. Keep the pearls in ice-cold syrup or water until ready to serve.
   ▶ ≈8:02
10. 10
    Assemble the dessert: place the chilled tapioca pearls in a bowl, add jackfruit pieces, syrup, and coconut milk. Top with ice before serving.
    ▶ ≈9:14