Red Bean & Pandan Cendol Dessert with Fresh Coconut Milk
About this Dish
Silky emerald pandan cendol strands layered with tender simmered red beans, fragrant coconut cream, and finely shaved ice.
Red Bean and Pandan Cendol (Banh Lot) with Fresh Coconut Milk on Hung Vuong Boulevard and around Lac Hong Park in My Tho Ward is the quintessential midday refresher of the delta city. Unlike firm commercial starch noodles, My Tho cendol strands are handcrafted from wet-milled rice flour and fresh pandan-leaf extract, slow-cooked into a glossy paste and pressed through a perforated brass mold into ice water—forming silky, tapered emerald droplets fragrant with natural pandan. Plump adzuki red beans are slow-simmered until tender and creamy while keeping their skins intact. Served in tall glasses layered with sweetened red beans, emerald pandan cendol, a generous ladle of lightly salted coconut cream, and finely shaved ice, it delivers instant tropical relief.
Co Ba Hung Vuong Sweet Soup & Lac Hong Night Stall
Hung Vuong St, My Tho Ward, My Tho City
Inherits traditional Southern handmade cendol craft paired with shaved-ice red bean desserts popularized outside Nguyen Dinh Chieu High School and My Tho Market since the 1970s.
Stir thoroughly from the bottom of the glass so the sweet red beans, lightly salted coconut cream, and shaved ice meld with the silky pandan droplets.
Pairs wonderfully with coconut caramel flan or afternoon street snacks.
