Lod Chong Thai

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

500 Grams Rice Flour
250 Grams Mung Bean Flour
12 Cups Pandan Water

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.