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Chè Bánh Lọt Recipe – Vietnamese Pandan Jelly Pudding

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200g pandan leaves
550ml water
120g rice flour
30g tapioca flour
150g palm sugar
300ml coconut milk
2 pcs pandan leaves For the coconut milk
1/2 tsp salt

Chè Bánh Lọt Recipe – Vietnamese Pandan Jelly Pudding

  • 1 hour
  • Serves 6
  • Medium


Chè Bánh Lọt (Vietnamese Pandan Jelly Pudding) is a simplistic and rustic snack rich in flavors. It is a delicacy often found in street-side stalls or popular dessert stores. As its name implies, Chè bánh lọt is tied to the rural roots of the people of Vietnam and has been around for a long time, but has not lost its appeals. To this day, several variations of this dish are found throughout Vietnam but you will find that the one made in the South Western region (miền Tây Nam Bộ) has the most nostalgic and authentic flavors.

On hot summer days, savoring a freshly made and iced cold glass of pandan jelly pudding is a heavenly experience. You will be pleased with the cold, aromatic soft strands of pandan tapioca jelly cooked in savory coconut milk, complete with green bean and pomegranate toppings. Now with our authentic Chè bánh lọt Recipe, you can create this eye-catching and delectable dessert to enjoy on weekends with your family and friends. All it takes are a few simple steps so let’s begin!

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5 mins

Wash the 200g of pandan leaves and blend them in a blender with 500ml water. Filter the mixture through a strainer to get approximately 450ml of pandan liquid. Be careful not to use pandan leaves that are either too green or too ripe since the color will not turn out as pretty.

30 mins

Add 120 rice flour and 30g tapioca flour into a large bowl. Next, pour the 450ml pandan liquid in, stir until the flour are fully dissolved. Use a plastic wrap to cover the bowl for around 30 minutes.

10 mins

After 30 minutes, filter the mixture through a strainer again and pour it into a pot. Simmer on low heat. Use a spoon to steadily stir the mixture while simmering until the mixture starts to become sticky. Turn off the heat and use a spatula to stir until the pandan mixture is soft and smooth.

5 mins

Now scoop the mixture into a vermicelli maker (see photo). Squeeze the strands out and into a boiling pot. After they are cooked, scoop the pandan strands out and place into an iced bowl.

10 mins

Add 150g palm sugar and 50ml water into a small pot. Brew until the sugar dissolves and the mixture starts to thicken. Turn off the heat and let cool.

Add 300ml coconut oil, 2 pandan leaves, 1/2 tsp salt and 1 tsp brown sugar into another pot. Bring to a boil and turn off the heat one minute after that.



Pour the finished pandan pudding soup into glass bowls or glasses and decorate with some colorful accompaniments such as pomegranate or green beans. Enjoy the sweet authentic Vietnamese Che Banh Lot!


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