How to Make Nam Vanh (Lao Dessert)

Ingredients and Directions for Nam Vanh can be found below. Please be sure to Like & Subscribe =) This is a great dessert to serve at parties, you can even alter the colours to go with your theme! Connect with us: www.facebook.com/kinkhaowithus/ www.instagram.com/kinkhaowithus Ingredients: 3 Pandan Leaves 1 Cup Water 1/2 Cup Brown Sugar Tapioca Starch/Flour 2 Cans Toddy Palm's Seed & Jackfruit in syrup 1 Can Longan in syrup 2 Cans Water Chestnuts 1 Can Ai Yu Jelly 1 Can Green Ai-Yu Jelly 1 Jar Coconut Jelly Squares 2 Cans Coconut Milk Food Colouring Directions: Water Chestnuts: Drain and Dice into small pieces (smaller pieces have a better texture in the dessert) Place into a bowl covering with water Add Food Colouring of your choice Let sit for 20-30 mins Juice: Boil 1 Cup water Add 1/2 Cup Brown Sugar (Add more to your taste) Add 3 Pandan Leaves Simmer for a few minutes Shake and add 2 Cans of Coconut Milk *optional- Add a pinch of salt to bring out more flavour Stir and set aside to cool In a bowl drain and pour in 2 cans of Jack Fruit and Palm Seeds, 1 can of Longan, and 1 Jar of Coconut Jelly squares. Dice up the Green and Yellow Jelly then add to the bowl Stir your jelly/fruit mixture Bowl a pot of water and prepare a bowl of ice water near by Drain the water chestnuts and pat dry with paper towel Coat in Tapioca Flour (generously) Drop them in the boiling water until cooked (they will float when done) Transfer immediately into the ice water (so they wont stick) Wait for them to cool completely then add into the fruit/Jelly mixture Return to the coconut milk pot, remove the pandan leaves Pour into fruit and jelly mixture Thats it! Your ready to serve (tastes best when cold) This is a hit at all of our parties, we hope you like it. Happy New Year!!!