Banh Lot is a traditional dessert popular in Southeast Asian countries, especially in Thailand, Vietnam, Cambodia, Malaysia and Singapore. It is known in many other names including Cendol, and Lot Chong. This rice pasta-like dessert is sweet in flavour and it looks like green jellies and droplets resembling worms. Thai brand Vinh Thuan offers Banh Lot flour in a 300g packet.
Dissolve 300g Banh Lot flour in 900ml of water, cook using an oven with low heat and stir well. When the dough turns clear, it is cooked. Put a basket with small holes of chopstick size onto a cold water bath. Then pour this hot dough into the basket while using a ladle to strongly press for the dough to fall from the basket's holes into stalks of 3cm long.
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