Hi my Foodies! HAPPY NEW YEAR!

Thanks to all my 1k+ followers and subscribers this past year. It's has been a pleasure to share with you all the food I grew up eating. I can't wait to share more recipes to you all. As a treat to you all, I'll be sharing my naab vaam recipe.

Naab vaam is a sweetened coconut dessert drink that consist of tapioca pearls, cendol, and other toppings mixed in. Naab vaam is so versatile and can be made in so many different ways. There's a variety of toppings that can be added in as well. In the Hmong, Thai, Vietnamese, and Malaysian community, you will see a variety of toppings added in such as colored chestnuts, jello, sweet beans, fresh fruit, jackfruit, grass jelly, etc. But this dessert can be seen or made with just the cendol, coconut syrup and ice. With ours, we love the beautiful colored tapioca pearls, cendol, coconut jelly & meat.This is definitely a dessert that I will never pass on. It's always great to try all kinds of version people make and see how they like to make it themselves. That's the true art of naab vaam. The secret to making great naab vaam is to have a great coconut syrup! So enjoy this recipe and I hope you get to try it out :)

GREEN PANDAN CENDOL video here:    • Cendol: For Naab Vaam  

WHERE DID I GET MY CENDOL MAKER? I got mine from a vendor during Sacramento Hmong New Years. Check your local Thai grocery store. They may some on Amazon. Just type cendol press or cendol maker.

WHAT ARE THE PURPLE JELLY THINGS?
   • Tapioca Coconut Worms (Krong Krang Na...  

Visit my blog for the written recipe if you are interested!
http://chawjcreations.com/2019/01/07/...

Subscribe to my new channel for more videos to come!

Follow me on Instagram for food adventures, places to go eat, places I love to eat, and my food creations you can create yourself!

FOR THE LATEST UPDATES, FOLLOW ME HERE:
Instagram: C.HerCreations
  / c.hercreations  
Facebook: C.HerCreations
  / c.hercreation  
FROM:HER CHANNEL
   / @fromher3  

INGREDIENTS
----Coconut Syrup----
2 lb 4oz palm sugar
1 cup water (8oz)
2 (33.8 oz) coconut milk
1 1/2 tsp salt (9 grams)
2 pandan leaves
----Tapioca pearls----
3 quarts water (2.8 Liters)
1 (16oz) bag tapioca pearls
Red and yellow food coloring
----Cendol----
1 (12oz) packet steamed pork rice flour cake mix (bot banh gio mix)
3 Tbsp tapioca starch
3 oz fresh pandan leaf
10 cups water (divide into 4 cups & 6 cups)
1/2 tsp salt (3 grams)
1 Tbsp pandan flavoring/extract (.5oz) [add more if desire]
---Other toppings----
1/4 cup basil seeds
Coconut jelly
Fresh coconut meat
Fresh Coconut water (optional)
Coconut milk to top if desire

MUSIC:
Artist: Nicolai Heidlas
Title: Chill Tune
-
My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations]