Lod Chong (Thai Pandan Jelly Noodles)

🧂 Ingredients

• 100 g Rice flour(Provides the chewy texture.)
• 100 ml Pandan juice(Freshly blended pandan leaves with a little water, then strained. This gives the characteristic green color and aroma. You can also use pandan extract if fresh leaves are unavailable.)
• 150 ml Water(For cooking the jelly noodles.)
• 400 ml Coconut milk(Full-fat coconut milk is recommended for richness. Chill it beforehand for a colder dessert.)
• 100 g Palm sugar(Or granulated sugar, adjust to taste. Palm sugar adds a lovely caramel note.)
• 1/4 teaspoon Salt(Enhances the sweetness and balances the flavors.)
• for serving Ice(Crushed ice is traditional.)

👨‍🍳 Instructions

1. 1

   Prepare the lod chong batter: In a medium saucepan, whisk together the rice flour and pandan juice until smooth. Gradually whisk in the water until fully combined and no lumps remain. The mixture should be pourable but not too thin.

   ⏱️ 10 minutes
2. 2

   Cook the lod chong batter: Place the saucepan over medium heat. Stir continuously with a whisk or spatula. The mixture will start to thicken. Continue cooking and stirring until it becomes a thick, translucent paste, similar to a very thick gravy. This should take about 5-7 minutes. Be sure to scrape the bottom and sides to prevent scorching.

   ⏱️ 7 minutes
3. 3

   Shape the lod chong: Prepare a large bowl filled with ice-cold water. You will need a lod chong maker (a plastic or metal device with small holes) or a sturdy plastic bag with a small corner snipped off. Spoon the hot, cooked paste into the maker. Press the dough through the holes directly into the ice-cold water. The hot dough will cook slightly as it hits the cold water, forming the characteristic noodle shape. Continue until all the paste is used.

   ⏱️ 15 minutes
4. 4

   Drain and rinse the lod chong: Once all the noodles are formed, gently drain the water. You can rinse them briefly under cold running water to remove any excess starch.

   ⏱️ 2 minutes
5. 5

   Prepare the coconut milk broth: In a separate saucepan, combine the coconut milk, palm sugar, and salt. Heat over medium-low heat, stirring occasionally, until the palm sugar has completely dissolved and the mixture is warmed through. Do not boil. The goal is to gently heat and dissolve the sugar. Taste and adjust sweetness if needed.

   ⏱️ 10 minutes
6. 6

   Assemble and serve: Fill serving bowls with a generous amount of crushed ice. Ladle the chilled lod chong noodles over the ice. Pour the warm or chilled sweetened coconut milk broth over the noodles and ice. Serve immediately.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the best texture, ensure the lod chong batter is cooked until it's a thick, glossy paste. This indicates the starches have gelatinized properly.
• ✓Using ice-cold water is crucial for shaping the lod chong. The temperature shock helps them set.
• ✓Chill the coconut milk mixture beforehand if you prefer a completely cold dessert, or serve it slightly warm for a contrast with the ice.
• ✓Adjust the sweetness of the coconut milk to your preference. Some like it sweeter than others.

🔄 Variations

• Add ripe jackfruit pieces (khanun) for extra sweetness and aroma.
• Incorporate other jellies or toppings like sweetened red beans or grass jelly.
• Use different natural colorings like butterfly pea flower for blue or turmeric for yellow.

🥗 Nutrition

Per serving