my mother passed away several years ago and I've been wanting to learned how to make some more Vietnamese foods. Thank you Thank you Thank you for creating these videos that can be easily followed. Now, I'm looking forward to showing our sons how to make some other Vietnamese foods again. Again, thank you.
I love your channel! My grandson is calorie restricted, and I can use so many of your recipes for him. What would the calorie count be for a serving of this, would you have any idea?
Yes, I have this info. On my newer recipe posts I provide a nutrition label in the recipe card runawayrice.com/desserts/pandan-jelly-dessert/#recipe For the Pandan Jelly it's 72 calories per 1/2 cup serving. Palm sugar syrup is 46 calories per Tbsp. Coconut sauce is 37 calories per Tbsp. The amount of syrup and coconut sauce added to the dessert is based on personal preference but you can see how the calories could add up. Hope that helps you to make this wonderful dessert for your grandson to enjoy!
Hi Hoa, rice flour and tapioca starch do not yield the same chewy consistency as mung bean starch but it would work. Do you have a Korean market near you? This is where I buy my mung bean starch. Good Luck em!
I’m so glad you made this. I cried watching this my grandmother used to always make this but I didn’t know the recipe your recipe was so simple I can’t wait to try
RunAwayRice I tried out your recipe first and omg the texture is PERFECT just like grandma used to make! Then I tried out 2 more other recipes one that was only rice flour and tapioca starch and another that was the same but added 10g of mung bean flour. The rice and tapioca only made it instant mush the moment it hits your mouth yuck. The next was a bit firmer but still a little mush. The mung bean starch/flour is DEFINITELY a key ingredient as you’ve mentioned. I love all of your vietnamese dessert recipes they’re all my childhood treats growing up
@@BabyK18316 Hi em! I am so glad you enjoyed this recipe. I hope you were able to bring back some special moments with your grandma in making this wonderful dessert. Many years ago I did the same as you, experimenting with different flour blends. Mung bean starch is the key ingredient. If in a pinch, rice and tapioca would work but the texture isn't quite right. Thanks for trying my recipe and sharing your results. :)
Hi Jenny, it sounds there's not enough water and the jelly is a bit thick. Add a bit more water to loosen the jelly. Check to make sure the jelly oozes off a spoon rather than sticking to it. Cooking doesn't take long, once the jelly thickens and turns translucent, you're done. How did the jelly taste?
