ลอดช่องชาเขียว

ลอดช่องชาเขียว (Matcha Lod Chong) — Easy Thai Green Tea Dessert Recipe

Introduction

หลอดช่องชาเขียว (ลอดช่องชาเขียว) is a refreshing Thai dessert that combines soft, chewy rice-jelly noodles with sweet palm sugar syrup and creamy coconut milk — all with the delicate flavor and color of matcha (green tea). This beginner-friendly recipe explains each step clearly so home cooks can make authentic-tasting ลอดช่องชาเขียว without special equipment. Serve it chilled over ice for a perfect summer treat or a soothing anytime dessert.

Ingredients for ลอดช่องชาเขียว

• For the green tea lod chong noodles:
  • 1 cup (120 g) rice flour
  • 1/2 cup (70 g) tapioca starch (for chewiness)
  • 2 tablespoons matcha (green tea) powder
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • 2 cups (480 ml) water (plus a little extra for dissolving matcha)
• For the palm sugar syrup:
  • 3/4 cup (150 g) palm sugar or light brown sugar
  • 1/2 cup (120 ml) water
  • 1/8 teaspoon salt
• For the coconut milk dressing:
  • 1 can (400 ml) full-fat coconut milk
  • 2–3 tablespoons sweetened condensed milk or 1–2 tablespoons sugar (optional, adjust to taste)
  • Pinch of salt
• To serve:
  • Crushed ice or ice cubes
  • Fresh mint or toasted sesame seeds (optional garnish)

Instructions for ลอดช่องชาเขียว

1. Prepare the matcha: In a small bowl, whisk the matcha powder with 2–3 tablespoons of hot (not boiling) water until smooth and lump-free. This helps the green tea distribute evenly in the dough.
2. Mix dry ingredients: In a medium saucepan, combine rice flour, tapioca starch, sugar, and a pinch of salt. Stir to blend.
3. Add liquids: Pour in the 2 cups of water and the prepared matcha, whisking until you have a smooth batter with no lumps.
4. Cook the dough: Place the saucepan over medium-low heat. Cook and stir continuously with a silicone spatula for 6–8 minutes until the mixture thickens into a glossy, stretchy dough that pulls away from the sides. The tapioca gives it a slightly translucent chew.
5. Prepare an ice bath: Fill a large bowl with cold water and lots of ice. Have a shallow tray or bowl nearby for catching the noodles.
6. Form the noodles: While the dough is hot, fill a lod chong press (or a large-holed potato ricer or sturdy piping bag) with the dough. Press the dough through directly into the ice bath so thin noodle strings form and set immediately. If you don’t have a press, you can use a sturdy metal sieve and push the dough through with a spoon—work quickly.
7. Rinse and drain: Once the strings are firm and cooled (about 2–3 minutes), transfer them to a colander and gently rinse under cold running water to remove excess starch. Set aside in a bowl of cold water until ready to serve.
8. Make the palm sugar syrup: In a small saucepan, combine palm sugar (or brown sugar), 1/2 cup water, and salt. Heat gently until the sugar dissolves, then simmer 2–3 minutes. Strain if using palm sugar with impurities. Cool to room temperature.
9. Prepare coconut milk dressing: Warm the coconut milk slightly in a small pot (do not boil). Stir in condensed milk or sugar and a pinch of salt to taste. Chill if you prefer a cold dressing.
10. Assemble and serve: In serving glasses or bowls, add a generous scoop of the chilled matcha lod chong noodles, a handful of crushed ice, 2–3 tablespoons palm sugar syrup (adjust sweetness), and pour the coconut milk dressing over. Garnish with mint or sesame seeds if desired. Serve immediately.

Cooking Tips for ลอดช่องชาเขียว

Practical tips to get the best result:

• Matcha quality: Use culinary-grade matcha for good flavor and color. Start with 2 tablespoons and add up to 3 for a stronger green tea taste.
• Texture balance: Rice flour gives body while tapioca starch gives chew. If you prefer softer noodles, reduce tapioca to 1/3 cup; for chewier, increase to 2/3 cup.
• Prevent lumps: Dissolving matcha in hot water first helps avoid green specks in the dough. Sift flours if you see clumps before cooking.
• Working without a press: If you don’t have a lod chong press, try a potato ricer, a piping bag with a large round tip, or push the dough through a coarse mesh with the back of a spoon into ice water.
• Adjust sweetness: Palm sugar syrup and sweetened coconut milk can be adjusted to taste. Traditional Thai desserts are often not overly sweet—start with less and add more if needed.
• Make ahead: You can make the noodles and syrup a day ahead. Store noodles submerged in cold water in the fridge (change water daily). Coconut milk is best mixed just before serving.
• Allergy and dietary swaps: Use coconut cream diluted with water for a richer dressing. For vegan sweetness, use palm sugar only (no condensed milk).

Nutritional Information for ลอดช่องชาเขียว (Approximate per serving)

Estimated values for 1 serving (recipe yields about 4 servings):

• Calories: ~320–380 kcal
• Total fat: ~18–22 g (mostly from coconut milk)
• Carbohydrates: ~40–55 g (includes sugars from syrup)
• Sugar: ~20–30 g (from palm sugar and optional condensed milk)
• Protein: ~2–4 g
• Notes: Nutritional values vary based on the coconut milk fat content, amount of syrup used, and serving size. For lower calories, use light coconut milk and reduce the syrup.

Conclusion

Now you know how to make ลอดช่องชาเขียว at home — a delightful Thai dessert that blends chewy green-tea noodles with sweet palm syrup and creamy coconut milk. This beginner-friendly recipe gives clear steps, tips for perfect texture, and easy substitutions to match your pantry. Try making ลอดช่องชาเขียว chilled with crushed ice for a refreshing treat, and tweak the sweetness and matcha level until it’s just right for your taste.