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
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
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
Street Vendor Videos
Reviews
Comments (17)
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Anonymous
PermalinkSo 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
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Anonymous
PermalinkWhat 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?
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June
PermalinkSo how many cups of water in all do I really need to mix it in order to make it right.
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Her Xiong
Permalinkcan anyone send me a picture of jasmine that to make the syrup for Lod Chong ? please
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Anonymous
Permalinkit 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.
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