Recipe: Chè bánh lọt – Worm-like jelly drink

Chè bánh lọt - Worm-like jelly dessert (Cendol, Lod Chong)

By Helen Le Published: October 7, 2012

  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

  • Yield: 4-6 Servings

A refreshing summer drink.

  • In a saucepan, mix together the starch, sugar, water and pandan extract. Stir well till dissolved (no heat). Then cook on medium heat while constantly whisking. When the starch starts being cooked, it sticks to the bottom of the pot and the whisk (you can feel heavy), lower the heat and whisk vigorously until the batter thickens into a slight translucent paste.
  • Transfer to a potato ricer and gently press the handle to drop the paste into a bowl of icing cold water. The paste will form into worm-like jelly.
  • To make sugar syrup, dissolve sugar and salt in water on medium low heat. Simmer for a few minutes and let cool.
  • To make coconut topping, stir well to dissolve tapioca starch, sugar and salt in coconut milk (no heat). Then bring to boil and simmer on low heat (stir occasionally) for a few minutes until slightly thickend. Overcooking might turn the sauce too thick.
  • To assemble the drink, in a glass, add shaved/crushed ice, jelly, sugar syrup and coconut topping. Mix well and enjoy.You can also add other toppings like mung bean paste, sweet red bean etc.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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2 comments on “Recipe: Chè bánh lọt – Worm-like jelly drink


Hi! Thanks for the recipe. I was wondering how to store left overs? And how long they can be stored for?
Thank you!


    You can just store left overs in separate takeaway boxes in the fridge. And they last for about a week and a bit

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