For Episode 3 of Mrs. No Limit Sweetz, Mrs. No Limit made super refreshing Vietnamese dessert, Chè Bánh Lọt. Taylor is a huge fan and requested it and helped make it as well. This is the perfect chè to bring to a party to share with family and friends.
Chè Bánh Lọt (or “cendol” in Southeast Asia) is a vibrant Vietnamese dessert made of slippery, green, jelly-like noodles that are pressed through a potato ricer. The noodles are soft but have a slight chew, adding a delightful texture. It is served chilled and topped with sweet coconut milk sauce and pandan-infused syrup to give it a creamy and caramel nutty taste.
Bánh Lọt Ingredients:
6 cups of water
1 cup Mung bean flour
1/2 cup Rice flour
2 tablespoons Sugar
1/4 teaspoon Salt
2-3 tablespoons Pandan extract
Coconut Cream Sauce Ingredients:
1 can of coconut cream
3 tablespoons sugar
1/2 teaspoon salt
Syrup Ingredients:
8 ounces rock sugar or palm sugar
1 cup water
Pandan leaves, crushed
Steps:
Make Bánh Lọt – Mix pandan extract in 6 cups of water and mix thoroughly. In a medium saucepan over medium heat, mix mung bean starch, rice flour, sugar, and salt together. Add pandan water, mix together. Stir constantly and vigorously until the mixture turns dark green color. Prepare a large bowl with ice water. Add the cooked green paste into potato ricer (over ice water), press it into ice water to make little strings. Let the strings cool down in ice water.
Make Coconut Cream Sauce – Add coconut cream to a small saucepan. Season coconut cream with sugar and salt. Bring the coconut cream to a boil and stir occasionally for three minutes. Remove from heat and set aside.
Make Syrup – Add rock or palm sugar, water, and a few Pandan leaves to a small sauce pan. Bring to a boil until the rock sugar is dissolved and reduced to a syrup consistency. Remove from heat and set aside.
Assemble Chè Bánh Lọt – In a cup, add crushed ice, a scoop or two of Bánh Lọt, 1/2 tablespoon syrup, and 1 tablespoon coconut cream sauce. Serve chilled.
Tips:
- Store in the fridge for up to 2 days.
- Potato Ricer comes with different hole sizes. We used the smaller holes, but you can use bigger hole insert as well.
- We used pandan extract for convenience. You can add cut pandan leaves to water, blend and strain, for the green pandan liquid.
- We experimented making the syrup with both rock sugar and palm sugar. I love the dark bolder and nuttier taste of palm sugar over the rock sugar. Brown sugar should work too!
No Limit Cooking 
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