Nyob Zoo Foodies!

Mother's Day is just around the corner and I wanted to show you all another Naab Vaam video. Take 2! This version is a little bit more informative to those who are a little new to Naab Vaam or don't really know where to start.
I wanted to show you the 3 most important part when it comes to Naab Vaam: The coconut syrup, cendol, and cooking/coloring the tapioca pearls. As long as you can nail these three items, you'll be golden! Since Naab Vaam is my moms favorite dessert of all time, I'd thought I'd share it with you guys just in time for Mother's Day so you can try it out yourself. It's quite easy as long as you have all the equipments, just time consuming. Super colorful and very refreshing on a hot day. So give it a try and let me know what you like to add into your Naab Vaam. Happy Cooking!

WRITTEN RECIPE W/ PICTURES & DETAILED INSTRUCTIONS/INFO HERE:
https://chawjcreations.com/2021/05/03...

WHERE TO BUY A CENDOL PRESS: Where to get one? Check your local Thai or Lao grocery store. You can also purchase one online. Type in Cendol press or a Lod Chong press to find one We got ours at our local Thai market.

MUNG BEAN STARCH can be found at most Asian grocery store, ONLINE, and most Korean market also sells them. Any brand will work.

WHAT IF I CAN'T FIND FRESH PANDAN LEAVES? I suggest starting with 2 tsp of Pandan extract/flavoring and work your way up to 1 Tbsp. You can more or less if you notice it's too strong or not strong enough in terms of taste and color.

PURPLE WATER CHESTNUT RUBIES:    • Water Chestnut Rubies (Naab Vaam Topp...  
OTHER NAAB VAAM TOPPINGS TO ADD:    • Tapioca Coconut Worms (Krong Krang Na...  

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Chapters
0:00 Intro
1:10 Coconut syrup
4:10 Cendol
8:20 Cook/Color Tapioca Pearls
12:10 Assembly

INGREDIENTS
COCONUT SYRUP
2 lbs palm sugar
1 cup water
2 (33.8fl oz) coconut milk (67.6 fl oz total)
1 1/2 tsp salt
2 pandan leaf
CENDOL
10 whole Pandan leaves (rinsed and cut into small pieces) (120 grams)
6.5 cups water
1 cup mung bean starch (146 grams)
1/2 cup rice flour (72 grams)
2 Tbsp sugar (36 grams)
1/2 tsp salt (3 grams)
1 tsp Pandan extract/flavoring (4 grams) more or less depending on the color you want
Bucket of ice water
Cendol or Lod Chong Press
TAPIOCA PEARLS/SAGO
1 (14oz bag) Tapioca pearls
3 quarts water
Food coloring of choice ( I used red & yellow)
TOPPING
Water chestnut rubies (link up above)
Nata de coco
Jackfruit/Palm seed in syrup
Sweetened red beans
Ice
Optional: Basil seeds, coconut jelly, fresh coconut meat etc.

#naabvaam #dessert #southeastasiandessert #Hmong

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]