How to make chewy and fragrant coconut milk jelly at home

How to make Coconut Milk Chè Bánh Lọt

• 1

  Prepare the ingredients

  Wash the pandan leaves thoroughly, then cut them into small pieces and blend with 500ml of filtered water in a blender.

  After blending, strain through a sieve, collect the liquid into a large bowl, and discard the pulp.

  To extract coconut milk, add 100ml of warm water to the grated coconut and squeeze to obtain thick coconut milk.

  Tip: To save time, you can buy canned coconut milk at supermarkets, grocery stores,… or make it yourself following the recipe from TasteVN.

  See details: How to make smooth, delicious, simple coconut milk at home

  

  

  

  
• 2

  Mixing the batter

  Prepare a bowl containing 500ml of filtered water and use the bowl with 500ml of pandan leaf juice from earlier to mix the batter.

  Add 100g of rice flour to the pandan bowl and stir well until the flour is completely dissolved.

  For the bowl of filtered water, also add 100g of rice flour and stir similarly. Finally, we have 2 mixtures of white and green batter.

  Place a pan on the stove, set it to low heat, and add the white batter to the pan.

  Tip: Remember to sift the flour through a sieve before putting it on the stove to stir to smooth the batter!

  Stir continuously while cooking. Until the batter thickens into a mass, transfer it back to the bowl.

  Do the same with the green batter. Finally, let both bowls of batter rest for about 15 minutes.

  When the batter has cooled down a bit, start mixing it with tapioca flour. Add a little tapioca flour to the batter bowl, while gradually adding it in, stir to mix evenly.

  Proceed slowly until all 200g of tapioca flour is used, the batter will become a homogeneous mixture as in the picture.

  Continue to add 200g of tapioca flour into the remaining batter bowl and mix evenly in a similar manner.

  

  

  

  
• 3

  Making syrup

  Add the prepared palm sugar into a pot with 200ml of water, add 50g of granulated sugar, stir to dissolve the sugar, then place it on the stove, turning on medium heat to thicken the syrup.

  Add a few pandan leaves for a better aroma, stirring continuously until the syrup boils and thickens, then stop.

  

  
• 4

  Shaping Che Banh Lot

  Place a large pot of water on the stove, set to medium heat, and prepare a mold for pressing the cake. Have a bowl of cold water ready beside it.

  Tip: If you don’t have a mold, you can use a sieve with small round holes as shown in the instructions!

  Wait for the water in the pot to boil, then place the sieve on top of the pot, add the flour, and use a spoon or ladle to press the flour down.

  After making one batch, wait for the flour to cook, then scoop everything out into the prepared bowl of water.

  Tip: You can tell the flour is cooked when it bubbles strongly and all the strands of Che Banh Lot float to the surface of the water.

  Repeat similarly until all the flour is used up.

  Finally, pour out some of the water from the bowl of Che Banh Lot and add 2-3 ice cubes.

  

  

  

  
• 5

  Final Product

  So that’s it! Just put the jelly into a bowl, add a scoop of caramelized sugar, a bit of fragrant coconut milk, and some ice cubes if you like it cold.

  The jelly is completely made from natural ingredients, without using food coloring or alum, yet it is still chewy and delicious, both refreshing and good for your health.