Lod Chong Thai Recipe
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Just about anywhere in Thailand you'll find a street vendor specializing in sweets, and Lod Chong is probably the most popular of Thai sweets so all of these vendors will have it. A strange sight for the newcomer to Lod Chong, it looks like little green worms in icy sugary water. A lovely combination of bright green color, rich sugary flavor, earthy fragrance and stomach-filling rice pasta. A must for anyone traveling to Thailand.
To make this, you will need a Lod Chong Press
Pandan Water: Prepare slaked lime water by mixing two tablespoons lime paste with 12 cups water. Stir well and leave until the lime crystals sink to the bottom. Then pour the clear liquid into another container. Next, add slaked lime water to fresh-crushed pandan leaves, then squeeze the leaves & strain until you get fragrant, green water.
Pour rice flour in a large wok, followed by mung bean flour and the pandan water mixture. Cook over medium heat.
Start to stir right away. The recommended technique is to stir in one direction only. Continue stirring for 10-15 minutes until the batter starts to set with thick consistency.
Turn off the heat and pour the cooked batter into a Lod Chong press with a bucket below containing water at room temperature to capture the Lod Chong noodles. Press down in a pumping motion so the noodles will be short.
See our Video: How To Make Lod Chong Thai
In a pot, melt the palm sugar and jasmine water together. When it comes to a boil, remove it from heat and stir in the sugar right away. Add coconut cream and sir until blended.
Place Lod Chong noodles in a bowl and add the topping sauce and crushed ice. Enojy!
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Lod Chong Thai Pandan leaves mixture Ingredients for topping Log Chong press over bucket of water Mixing ingredients into large wok Batter at a thick consistency Pouring the batter into the Lod Chong press Pushing the batter through the Lod Chong press Stirring palm sugar and jasmine water for the topping
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