Hi Nyob zoo Foodies!

Happy New Year 2019! Wishing you all a great year ahead of you. To start out this year, let me share with you all our cendol recipe. After many trial and errors, my mom and I came up with this easy recipe. It has the right consistency and texture we like. The end results are beautiful since the cendol comes out to have very beautiful tails! It works every time we make it. So give it a try and see if it's to your liking!

Cendols are a worm like looking starch strands that is commonly used in Southeast Asian dessert paired with a sweetened coconut milk. In this case, we will be making it for our naab vaam dessert.

WHERE TO BUY CENDOL PRESS
*** You can buy a cendol press online (Amazon and other places). I got mine at my local Thai grocery store. You can also use a potato press or anything with holes (steamer) etc.
NOTE: I won't reply to comments asking where to buy a cendol press. All the info is here.

PANDAN LEAVES
If you don't have any pandan leaves, you can just add a little more of the extract/flavoring to your liking. Pandan leaves can also be found in the freezer section if you can't find fresh ones.

FULL WRITTEN RECIPE HERE:
http://chawjcreations.com/2019/01/02/...

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Artist: Nicolai Heidlas
Title: Chill Tune

My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
Cindy Her [C.HerCreations]