Omg! Sister, I am so happy to come across this video. I have been trying to make cendol for a long time. I watched other videos but they don’t give you accurate measurements so I could never get it right. I followed your measurements and made cendol for this first time today. So happy. Thank you for sharing and please don’t ever delete this video.
Hi, for this recipe it requires mung bean starch unfortunately. There’s no equivalent replacement. I have another tutorial that uses pork cake flour, see if you can find that to use.
Omg! Sister, I am so happy to come across this video. I have been trying to make cendol for a long time. I watched other videos but they don’t give you accurate measurements so I could never get it right. I followed your measurements and made cendol for this first time today. So happy. Thank you for sharing and please don’t ever delete this video.
I’m so glad to hear, thanks for letting me know and thanks for watching.
I want to know the pink color.whats the name and brand of it?
Can't wait to try this this recipe.
Hope you enjoy
How well does this recipe's texture hold up after more than one day? Does it maintain its texture or does it soften up?
It maintains for about 4-5 days but gets slightly stiff after 2 days in the refrigerator. It’s still soft when eaten though.
I like your recipe it sampled. I can’t wait to try it. Thanks for sharing 👍🏻🤗💖9/20/24
Hope you enjoy
Thank you❤❤❤
Absolutely
Thank you for your wonderful and delicious recipes. Do you store the cendol with water in the fridge?
Yes
@ZoeyandVFam Thank you for your response. Happy Thanksgiving!
What can I use instead of mung bean starch? Cause it's difficult to find it
Hi, for this recipe it requires mung bean starch unfortunately. There’s no equivalent replacement. I have another tutorial that uses pork cake flour, see if you can find that to use.
@@ZoeyandVFam 😊 ty
Yummy ❤❤❤ I subscribe you
Thanks and welcome
I like u ❤ you’re a beautiful lady 😊
Thank you