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Lod Chong Thai

Lod Chong Thai

Street Vendor Videos

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

Ingredients

For 4 Person(s)

Ingredients For Lod Chong

Ingredients For Topping Sauce

  • 500 Grams Palm Sugar
  • 3/4 Cups 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
Buy ingredients for this Recipe

Method for Lod Chong Thai

Method

Pandan Water: Prepare slaked lime water by mixing two tablespoons lime paste, 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

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!

Lod chong thai

Lod chong thai

Pandan leaves mixture

Pandan leaves mixture

Ingredients for topping

Ingredients for topping

Log chong press over bucket of water

Log chong press over bucket of water

Mixing ingredients into large wok

Mixing ingredients into large wok

Batter at a thick consistency

Batter at a thick consistency

Pouring the batter into the lod chong press

Pouring the batter into the lod chong press

Pushing the batter through the lod chong press

Pushing the batter through the lod chong press

Stirring palm sugar and jasmine water for the topping

Stirring palm sugar and jasmine water for the topping

Street Vendor Videos



Reviews

Overall Rating (34)

4 out of 5 stars
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  • Anonymous

    Rated 4 out of 5 stars

    how many pandas leaves are needed for this recipe?

  • Anonymous

    Rated 4 out of 5 stars

    I think you will need 12 pandanus leaves

  • Anonymous

    Rated 4 out of 5 stars

    So I should have 12 cups of pandan water and 12 cups of slaked lime water? Total of 24 cups all together? That seem Iike it's alot of water

  • Anonymous

    Rated 4 out of 5 stars

    What if i don't wanna use fresh lime water? Can i just use plain water or canned pandam water? I can't find padam leaves where i live?

  • Mdm Lee

    Rated 4 out of 5 stars

    Can I store lod chong in water & keep in refrigerator overnite? Will it harden?

  • June

    Rated 4 out of 5 stars

    So how many cups of water in all do I really need to mix it in order to make it right.

  • Her Xiong

    Rated 4 out of 5 stars

    can anyone send me a picture of jasmine that to make the syrup for Lod Chong ? please

  • Anonymous

    Rated 4 out of 5 stars

    On the video, it doesn't seem like she used all the flours.

  • Anonymous

    Rated 4 out of 5 stars

    it does not take 10 to 12 minutes, it takes more then that, like an hour thing, i also try the recipe and it doesnt come out like it said, very difficult ! the presser is soo hard, you need two people work.

  • Anonymous

    Rated 4 out of 5 stars

    What is lime water..isit akaline water


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