I love this I remember having it when I was in Vietnam visiting my grandparents
@sunnymonkey61825 жыл бұрын
my mother passed away several years ago and I've been wanting to learned how to make some more Vietnamese foods. Thank you Thank you Thank you for creating these videos that can be easily followed. Now, I'm looking forward to showing our sons how to make some other Vietnamese foods again. Again, thank you.
@RunAwayRice5 жыл бұрын
It's my pleasure; I love sharing how-to videos. If you make any recipes, I'd love it if you would stop back to share your results. Happy Cooking!
@sunnymonkey61825 жыл бұрын
RunAwayRice, certainly I will let you know. 😊🦋
@sofyhungey6 жыл бұрын
Had this during my childhood. I gotta have this again!
@RunAwayRice6 жыл бұрын
Bet you have some fond memories. I hope you make some to enjoy!
@hoadang42646 жыл бұрын
Thanks you very much Ms Trang! I will made this on the weekend for my family to enjoy.
@RunAwayRice6 жыл бұрын
You're welcome Hoa. I hope your family loves this wonderful dessert. :)
@rassley19676 жыл бұрын
I like your recipe seem easier than others. Will definitely try to make some. Thanks
@RunAwayRice6 жыл бұрын
Thanks! I hope you try my recipe and stop back to share your results. :)
@chitran25636 жыл бұрын
Thanks for the recipe. I tried it and it turned out great. Your video are always easy to follow
@RunAwayRice6 жыл бұрын
Hi Chi Tran, I am so happy to hear this dessert turned out well for you. Thanks for taking the time to share your results! :)
@hardtechnoboy2 жыл бұрын
I remember eating this as a kid at Filipino parties. We used to call it greenworms but it was so good! I actually never knew how they made it I do now
@Chaeri.J6 жыл бұрын
Actually, dissolving the palm sugar first before adding the water gives the syrup caramel flavor. Gotta make this tomorrow!!!
@RunAwayRice6 жыл бұрын
Awesome tip! Thanks for sharing.
@abundia63854 жыл бұрын
Hello. It looks like a delicious dessert, where can I find the potato thing to do the green Gummi part.
@surprise5d6 жыл бұрын
It looks so refreshing. I will make it today. I have all the ingredients. Thank you Trang. Your videos are very instructive.
@RunAwayRice6 жыл бұрын
Hi Thao, I hope everything turned out well and you enjoyed this recipe. :)
@surprise5d6 жыл бұрын
I made the dessert and it turned out very good. My family enjoyed eating it.
@RunAwayRice6 жыл бұрын
I am so glad to hear that! Thanks for trying my recipe. :)
@peterchann3 жыл бұрын
I love this recipe sadly my didn't turn out like your..it was a bit runny 😫. It looks so easy, what happens to my?
@supercooled4 жыл бұрын
Hi Tran, Can you substitute the mung bean starch with Glutinous rice flour? And the palm sugar, what about brown sugar? Thanks
@vanpham4126 жыл бұрын
BEAUTIFUL , smart, new ideal , Thank you , I LOVE you so much
@RunAwayRice6 жыл бұрын
Thank you Van! You're very sweet and kind. Much
@kennyjohnson45156 жыл бұрын
Where are you from your English is very fluent
@SilverSlumbers7 ай бұрын
I’m saving this video
@alinaxiong70196 жыл бұрын
Love it 😍thanks for sharing.
@RunAwayRice6 жыл бұрын
You're welcome!
@ubiewan6 жыл бұрын
I love your channel! My grandson is calorie restricted, and I can use so many of your recipes for him. What would the calorie count be for a serving of this, would you have any idea?
@RunAwayRice6 жыл бұрын
Yes, I have this info. On my newer recipe posts I provide a nutrition label in the recipe card runawayrice.com/desserts/pandan-jelly-dessert/#recipe For the Pandan Jelly it's 72 calories per 1/2 cup serving. Palm sugar syrup is 46 calories per Tbsp. Coconut sauce is 37 calories per Tbsp. The amount of syrup and coconut sauce added to the dessert is based on personal preference but you can see how the calories could add up. Hope that helps you to make this wonderful dessert for your grandson to enjoy!
@santaaugustino16 жыл бұрын
yummy
@chongmoua58736 жыл бұрын
Can this recipe be done a night ahead? Will the cendols get soggy or bloated??
@RunAwayRice6 жыл бұрын
Overnight is just fine. The cendol bloats up a bit. If you serve the next day, it'll still be delicious! Enjoy!
@justabean6 жыл бұрын
your voice is so calming! :3
@RunAwayRice6 жыл бұрын
Thanks! :)
@lava_oreo3 жыл бұрын
yeah. her voice reminds my of a mature version of michelle phan
@hoadang42645 жыл бұрын
Dear Ms Trang, can we replace Mung Bean Starch by Rice flour or Tapioca starch ? Because the mung bean starch Made in China so I afraid to eat ?
@RunAwayRice5 жыл бұрын
Hi Hoa, rice flour and tapioca starch do not yield the same chewy consistency as mung bean starch but it would work. Do you have a Korean market near you? This is where I buy my mung bean starch. Good Luck em!
@hoadang42645 жыл бұрын
@@RunAwayRice Thanks you Ms Trang, I will looking for the mung bean starch that made in Korea.
@hoadang42645 жыл бұрын
@@RunAwayRice Thanks you Ms Trang, I will go to Korean market to buy the mung bean starch, thks again!
@RunAwayRice5 жыл бұрын
You're very welcome em! :)
@solindaly75036 жыл бұрын
Missed your vids!
@RunAwayRice6 жыл бұрын
Hi! I am sharing vids every other week. You may need to resubscribe or click on the bell icon to get notifications for new videos. All the best!
@leynanguyen13176 жыл бұрын
thanks 👍😋🤤
@RunAwayRice6 жыл бұрын
My pleasure!
@honeysuckle79583 жыл бұрын
Chi nghỉ youtube r ah👍👍
@jennychuong11325 жыл бұрын
Hi there, I tried this recipe today but the banh lot doesn’t drop fr the potato ricer like yours. Could I be cooking it too long or not long enough?
@RunAwayRice5 жыл бұрын
Hi Jenny, it sounds there's not enough water and the jelly is a bit thick. Add a bit more water to loosen the jelly. Check to make sure the jelly oozes off a spoon rather than sticking to it. Cooking doesn't take long, once the jelly thickens and turns translucent, you're done. How did the jelly taste?