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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

Ingredients

Lod Chong

500 grams rice flour
250 grams mung bean flour
12 cups pandan water (see below)

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.

Topping Sauce

500 grams palm sugar
3/4 cup jasmine water (put about 20 fresh jasmine flowers in water and let it sit over night) for the aroma of jasmine (optional)
300 grams sugar
1000 grams coconut cream

Method

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

Topping Sauce

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.

Serve

Place Lod Chong noodles in a bowl and add the topping sauce and crushed ice. Enojy!

Thai Street Vendor Video

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Comments

Jordan
February 2nd, 2013
4:36 PM
It's notable that a lod chong press and a spaetzle press are almost the same thing... if you don't have one you can use the other!
Anonymous
April 16th, 2013
9:23 PM
I was wondering if someone have a bigger size lod chong press.
M Khalilullah
July 8th, 2013
10:14 AM
Wants to do Lodchong busines
Tracy T.
August 2nd, 2013
3:57 PM
Use Potato Ricer/Presser - works beautifully.
Anonymous
August 31st, 2013
3:20 AM
I give it a tried. Why it comes out soft?
Anonymous
September 11th, 2013
8:41 PM
If you don't have a presser, I recommend you get a potato pressor using the bigger holes. It is a lot more easier. Get the big presser only if you plan on doing it for large batches.

After many failed attempts at this recipe. I finally realized that the water in this recipe was too little. I probably will add 1-2 more cups more water. I recommend you start with a small batch of this recipe until you can master the consistency. I divided everything by 6 and followed all the instructions. You will have to do it by eye to know if you need more water or not when cooking. Make sure it is on low heat and keep stirring until it is fully cooked and soft. If you notice that it is too white/chalky/dry/cracking then add a bit more water until it is translucent. It should not be hard or stiff when stirring. You will know it is the right time to take off the heat when it is sticky and won't fall off your wood spoon. It should be translucent and looks like a sticky pudding.

Have a bucket of ice with water and squeeze little by little. Your lod chong should be like what you see in this video. It should have tails and be easy to push down. If your water is cloudy, it either means it isn't cooked enough or needs more water. Redo. If it is too soft then it needs to be cooked longer.
Anonymous
January 6th, 2014
5:30 PM
When pressing it out make sure it goes in to ice cold water so the lod Chang stop cooking and it will be nice & smooth it shouldn't be mushy.
Anonymous
February 15th, 2014
11:06 PM
how many pandan leaves are needed for this recipe?
Anonymous
February 27th, 2014
7:39 PM
I would think you will need 12 pandanus leaves

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