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Thai Lod Chong Dessert

Refreshing Thai Lod Chong Dessert You'll Love This Summer

Enjoy the cool, refreshing Thai Lod Chong Dessert, a delightful combination of chewy pandan noodles and creamy coconut milk, perfect for summer!
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Prep Time 30 minutes
Cook Time 20 minutes
Limewater Preparation 3 hours
Total Time 3 hours 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles
  • 1 cups rice flour Provides structure for the noodles
  • ½ cups tapioca starch Enhances the chewy texture
  • 5 leaves pandan leaves (chopped) Adds fragrance and color
  • 1 cups water Hydrates the dough
  • 1 tablespoon calcium hydroxide Essential for limewater
For the Coconut Milk Mixture
  • 1 cups coconut milk Provides a creamy base
  • to taste pinch salt Enhances flavor
For the Syrup
  • ½ cups coconut sugar Sweetens the syrup
  • ½ cups water Helps dissolve the sugar

Equipment

  • mixing bowl
  • lod chong press or plastic bag
  • Saucepan
  • Cheesecloth
  • Blender

Method
 

Preparation Steps
  1. Prepare Limewater: Dissolve 1 tablespoon of calcium hydroxide in 1 cup of water. Let sit for 3 hours, then carefully pour off the clear liquid.
  2. Extract Pandan Juice: Blend chopped pandan leaves with ½ cup of limewater. Strain through cheesecloth to extract pandan juice.
  3. Make Noodle Dough: Combine rice flour and tapioca starch in a mixing bowl. Slowly add pandan juice until a thick dough forms.
  4. Cook Dough: Heat the noodle dough in a non-stick saucepan over low heat, stirring for about 10 minutes until it becomes gooey.
  5. Shape Noodles: Use a lod chong press or plastic bag to squeeze dough into cold water, forming long noodles.
  6. Prepare Sugar Syrup: Combine coconut sugar and water in a saucepan, simmer until sugar dissolves and syrup thickens (5-7 minutes).
  7. Make Coconut Milk Mixture: Heat coconut milk with a pinch of salt and torn pandan leaves on low for 3 minutes.
  8. Assemble and Serve: Layer crushed ice, pandan noodles, warm coconut milk, and drizzle with syrup in bowls or glasses.

Notes

Store leftovers in separate airtight containers: noodles and coconut milk for up to 3 days in the fridge. Reheat coconut milk gently before serving.