Lod Chong, Thai dessert with coconut milk, delicious and refreshing for the hot summer.
What is Lod Chong?
Lod Chong is a customary Thai sweet. The pastry is produced using rice flour and green pandan leaves. It seems to be a line since it was squeezed with a Lod Chong type. Eat with coconut milk. what’s more, add ice A few recipes incorporate Thai melon, steamed taro, or dark tacky rice.
Lod Chong in English is Pandan Noodles with Coconut Milk.
Tips for making delicious lod chong
- On the off chance that you need the pastry to not be excessively fluid, add lime water and blend it in with the flour.
In the event that you need the flour to not get back to water, add mung bean flour to the flour also.
You ought to splash the lod chong in cool water in the wake of squeezing. To stop the cooking and make the noodles not swelled or soft.
Lod Cho
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Lod Chong Coconut Milk Recipe
Lod Chong Ingredients
- Rice flour 200 grams
50 grams of arrowroot starch or custard starch
40 grams of mung bean flour
20 pandanus leaves
1.2 liters of lime water
250 ml lime water (for mixing pastries)
water blended in with ice
Fixings: Lod Chong coconut milk
Coconut milk 500 grams300 grams of coconut sugar
10 pandanus leaves
1/2 teaspoon salt
baking light
The most effective method to make coconut milk lod chong
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Put coconut milk, coconut sugar and packed pandanus leaves into a pot, switch on medium intensity and stew until the fixings dissolve and bubble. Gradually add salt, taste as you like.
Place coconut milk in a pot that can be shut with a cover. Light the candles and prepare until the wax is high. Place a little bowl in the dish. Cover and prepare for 30 minutes.
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How to make coconut milk lod chong
- Put coconut milk, coconut sugar and packed pandanus leaves into a pot, switch on medium intensity and stew until the fixings dissolve and bubble. Gradually add salt, taste as you like.
Place coconut milk in a pot that can be shut with a cover. Light the candles and heat until the wax is high. Place a little bowl in the container. Cover and heat for 30 minutes
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How to make Lod Chong
- Cut pandan leaves into small pieces and place in a blender. Followed by clear lime water. Blend until fine. Filter only the water and prepare.
- Add rice flour Tapioca Starch and mung bean flour into the pandan juice By letting the flour slowly sink completely into the water, wait about 1 minute without stirring so that the flour doesn’t form clumps and dissolve into all the water, then slowly stir until well combined. Filter with a sieve and set aside.
- Pour the mixture into a brass pan. Bring to a boil over medium heat. Stir the mixture all the time. When the dough starts to become sticky and clump together, reduce the heat to low and slowly pour in the remaining lime water until it’s all gone. Stir until the mixture is sticky and clear in color. It takes about 45-60 minutes.
- Scoop a little of the mixture into the water. If the dessert is well set and the water is not cloudy. Shows that the dough is cooked. Turn off the heat.
- Scoop the flour mixture into the press through the slot. Press the dough into strips, alternating with stopping to let the dough sink into the ice cold water.
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Β Β Β Β 6.Β Scoop through the slot and put into the cup. Followed by prepared coconut milk and ice and ready to serve.
Β Β Β Β Β Β Β Β Β Β If you’re bored of lod chong with fresh coconut milk, try addingΒ ice creamΒ , it’s quite interesting. You can both cool off and still look chic.
- Put coconut milk, coconut sugar and packed pandanus leaves into a pot, switch on medium intensity and stew until the fixings dissolve and bubble. Gradually add salt, taste as you like.
- Rice flour 200 grams
