Lod Chong Thai Recipe
Buy ingredients for this recipe!
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.
You might also be interested in our Street Vendor Video: How to Make Lod Chong
Also of interest: Lod Chong Singapore
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!
Thai Street Vendor Video
All of our videos can be found in our Thai Street Vendor Videos section.
Email This Recipe
Send this recipe to yourself or a friend.
February 2nd, 2013
April 16th, 2013
July 8th, 2013
August 2nd, 2013
August 31st, 2013
September 11th, 2013
January 6th, 2014
February 15th, 2014
February 27th, 2014
October 9th, 2014
October 15th, 2014
January 29th, 2015
February 3rd, 2015
May 7th, 2015
May 19th, 2015
October 29th, 2015
Add a Comment
Related RecipesKrong Kraeng Krop Khanom Buang Thai Coconut Pudding, 'Khanom Krok' Fried Thai Peanut Cookie
Essential Thai Pantry
Find Another Thai RecipeNeed more help? Check out our Thai Recipe Helper
Start typing the name of the recipe you are interested in.
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
Share photos of this recipe from your own kitchen or a restaurant table, and earn rewards!
Details and quick sign up here.