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NAAB VAAM: Tapioca-Cendol-Coconut Dessert (Take 2)

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...   Subscribe to my channel for more videos to come! GRAPHICS DESIGN BY: Urban Spirits https://www.urbanspiritsapparel.com/ Like the headband I was wearing? Shop here: https://www.urbanspiritsapparel.com/shop Follow me on Instagram for food adventures, places to go eat, places I love to eat, and my food creations you can create yourself! Music by MYSM - Honeymoon At The Holiday Inn - https://thmatc.co/?l=A290722B FOR THE LATEST UPDATES, FOLLOW ME HERE: Instagram: C.HerCreations   / c.hercreations   Facebook: C.HerCreations   / c.hercreation   FROM:HER CHANNEL    / @fromher3   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]