ลอดช่องกะทิสด

ลอดช่องกะทิสด — Lod Chong in Fresh Coconut Milk (Easy Thai Dessert)

Introduction

ลอดช่องกะทิสด is a classic Thai dessert that combines soft pandan-flavored rice noodles with sweet syrup and creamy fresh coconut milk. This refreshing treat is perfect for hot days and is surprisingly simple for beginners to make at home. In this recipe, you’ll learn how to make authentic-looking lod chong noodles from scratch, prepare the sweet syrup, and finish with rich กะทิสด (fresh coconut milk) for an authentic Thai experience.

Ingredients

• For the lod chong noodles:
  • 1 cup rice flour
  • 1/2 cup tapioca starch (also called tapioca flour)
  • 1 cup pandan juice (see note) or 3–4 pandan leaves blended with 1 cup water
  • 1 cup boiling water
  • 1/4 teaspoon salt
• For the sweet syrup:
  • 1 cup palm sugar (or brown sugar) chopped
  • 1/2 cup water
  • 1 pandan leaf tied into a knot (optional, for extra aroma)
• For the coconut sauce (กะทิสด):
  • 2 cups full-fat coconut milk (fresh or canned)
  • 1/4 teaspoon salt
  • 2–3 tablespoons sugar (adjust to taste)
• To serve:
  • Crushed ice or ice cubes
  • Extra pandan leaves or shaved ice (optional)

Note: To make pandan juice, blend pandan leaves with water and strain through a fine sieve. If pandan is not available, you can use 1 teaspoon pandan extract diluted in 1 cup water, or substitute with a small amount of vanilla and a drop of green food coloring (less traditional).

Instructions

1. Prepare pandan juice: Blend 6–8 fresh pandan leaves with 1 cup water. Strain through a fine sieve or cheesecloth and discard solids. You should have about 1 cup of green pandan juice.
2. Make the noodle batter: In a heatproof bowl, mix rice flour, tapioca starch, and salt. Slowly pour in 1 cup boiling water while stirring to form a smooth dough. Let it cool slightly, then stir in the pandan juice until evenly colored. The batter should be thick but pipeable; if too thick, add a tablespoon of warm water.
3. Heat water for cooking: Bring a large pot of water to a gentle boil. Prepare a bowl of ice water nearby to stop the cooking.
4. Form the lod chong noodles: Fill a lod chong press, potato ricer, or a squeeze bottle (with a wide tip) with the pandan batter. Press or squeeze the batter through a colander with large holes, a specialized lod chong press, or the ricer directly into the boiling water to form short noodle strands. Work in batches to avoid crowding.
5. Cook the noodles: Once the noodles float and turn translucent (about 1–2 minutes), scoop them out with a slotted spoon and immediately plunge them into the ice water to firm up and keep them from sticking. Repeat until all batter is used.
6. Make the sweet syrup: In a small saucepan, combine palm sugar and 1/2 cup water with the knotted pandan leaf. Simmer on low until sugar dissolves and syrup thickens slightly (about 5–7 minutes). Remove pandan leaf and cool.
7. Prepare the coconut sauce (กะทิสด): In another small saucepan, gently heat the coconut milk with salt and sugar just until warm. Do not boil hard—stir to dissolve sugar. Taste and adjust sweetness and salt. Chill briefly if you prefer a cold dessert.
8. Assemble: Place 2–3 tablespoons of lod chong noodles into a serving glass or bowl. Add 1–2 tablespoons of sweet syrup to taste, then pour over 1/2 cup chilled coconut milk. Add crushed ice or ice cubes to keep it cold.
9. Serve immediately: Garnish with a pandan leaf or a few ice shavings. Stir before eating so the syrup and coconut milk mix with the pandan noodles.

Cooking Tips

– Use a mix of rice flour and tapioca starch for the right chewy-soft texture. Tapioca starch helps the noodles hold shape and become translucent.

– If you don’t have a specialized lod chong press, a potato ricer with large holes, a small-holed colander, or a squeeze bottle works well. Work quickly but carefully when forming noodles into boiling water.

– For the most authentic flavor, use fresh pandan leaves. If using canned coconut milk, choose a full-fat brand for richness; thin coconut milk will make the dish less creamy.

– Adjust sweetness in both the syrup and coconut milk separately. Some people like a sweeter syrup and less-sweet coconut milk; taste and balance to your preference.

– Make the noodles ahead and keep them submerged in cold water in the fridge for up to 24 hours. Rinse and drain well before serving. Prepare the syrup and coconut milk fresh for best flavor.

– To serve in warm weather, chill the coconut milk and syrup in the refrigerator and use plenty of ice for a refreshing dessert.

Nutritional Information

Approximate nutritional values per serving (serves 4):

• Calories: 320 kcal
• Fat: 18 g (mostly from coconut milk)
• Carbohydrates: 40 g (includes sugar from syrup)
• Sugar: 25 g
• Protein: 2 g
• Fiber: 1 g

These values are estimates and will vary based on exact ingredient brands, portion sizes, and whether you use palm sugar or other sweeteners. For precise tracking, enter your exact ingredients into a nutrition calculator.

Conclusion

Making authentic ลอดช่องกะทิสด at home is easier than it looks and yields a delightfully cool and fragrant dessert. With a few simple ingredients—rice and tapioca flours, pandan, palm sugar, and creamy coconut milk—you can recreate this Thai favorite in your kitchen. Try this lod chong recipe for a refreshing treat and adjust sweetness and texture to your taste. Enjoy your homemade ลอดช่องกะทิสด and share it with friends and family!