Tricolor coconut dessert (using pork cake flour for jelly strings/cendol/Lod chong)

Hey guys/gals, learn out to make this dessert using pork cake flour along with how to cook the tapioca pearls, and palm sugar.
Ingredients for jelly strings/worms/lod chong, cendol
1 bag pork cake flour
1/3 cup tapioca starch
10 cups water (cool sink water)
For recipe on using mung bean starch version watch my other tutorial • Nab Vam Jelly Strings ...
Follow my on Facebook @Cooking by Zoey / zoeyandvfam

[@wildwildwest1662]

Now you making me homesick 💕💕😂😂😂

[@warriorprincessphl]

Thank you for the videos!! I’m going to give it a try!!

[@ZoeyandVFam]

Your welcome.

[@repmey1]

Thanks for sharing.

[@ZoeyandVFam]

Your welcome.

[@muanglee5586]

Thanks for sharing your dessert recipe ❣️ I love it 🥰 and I will try when I have time. Thanks 10/23/23

[@ZoeyandVFam]

Hope you enjoy, thank you.

[@thiangthiang3282]

I love how everyone come together and assemble their own. So sweet!!

[@ZoeyandVFam]

Thank you

[@tiffanyvang9262]

Wow everything looks great, especially with the coconut jelly, will definitely need to try your recipe

[@ZoeyandVFam]

Yes give it a try, hope you’ll like it.

[@chouchea9441]

😊

[@Cooktales]

yummy, will try this for sure. to substitute our semiya payasam

[@JovinasCreations]

Thank you for this video! I want to learn to make cendols too for navam but don't know how to

[@ZoeyandVFam]

Your welcome, it’s simple to make once you learn.

[@2Sage-7Poets]

my fave 🤗

[@thaoyang1594]

Sister you look so pretty with make-up

[@ZoeyandVFam]

Awe thank you 😊

[@NangDeeSan]

How does the texture of the noodles compare to the recipes using limestone water though?

[@ZoeyandVFam]

I don’t use limestone so I’m not sure.

[@lalee2283]

From my experience, the limestone water cendol taste better but again everyone has their own taste and preference.

[@yokiyang4291]

Omg!!! I just made it and it was sooooo good! Thank you Zoey you are the best!

[@ZoeyandVFam]

Your welcome, glad you like it.

[@MOBAEsportsCentralMain]

Thanks fr sharing see you around.

[@ZoeyandVFam]

😉

[@yuxianlee2864]

😋

[@georgievang77]

😊😘😍💕💕👍👍

[@stevethea5250]

5:50 6:30

[@HaibTshajHaib]

If I want to make it for a small family of 4, what’s the measurements? Half?

[@ZoeyandVFam]

Yes you can do half or check out my other video which has a smaller portion (but it’s a different recipe).

[@Codewithsue]

I noticed that you’re using coconut cream. Did you do anything to the cream as in boil it?

[@ZoeyandVFam]

Hi, no I used it straight out of the can. This kind is similar to coconut milk, just slightly thicker.

[@joejoec5973]

Where is the measurements?

[@suesue242]

She said it in the video.

[@joejoec5973]

Thank you so much!

[@bv2067]

Where did you buy the strainer?

[@ZoeyandVFam]

From my local asian store, but they no longer carry it. It’s also available on Amazon. Look up Lod chong noodle maker/pressure.

[@maikongvue7203]

Hi sister, how come.yours is translucent and so pretty. Mine is not translucent.. it is cloudy and breaks easily...

[@ZoeyandVFam]

It should be a bit cloudy. If it breaks easily you may have not cooked it long enough. This recipe does tend to break easier than my other recipe using mung bean starch.

[@SL-uq1sx]

@@ZoeyandVFam is the recipe softer or your other recipe softer