ลอดช่องชาไทย

ลอดช่องชาไทย (Thai Tea ลอดช่อง) — Easy Homemade Dessert Recipe

Introduction to ลอดช่องชาไทย

ลอดช่องชาไทย is a refreshing Thai dessert that pairs soft rice-and-tapioca noodles with sweet Thai tea syrup and creamy coconut milk. This beginner-friendly recipe shows you how to make the translucent noodles (ลอดช่อง) from scratch, brew a flavorful Thai tea syrup, and assemble a cooling treat perfect for warm days. Follow these clear steps and you’ll have authentic ลอดช่องชาไทย ready to enjoy.

Ingredients for ลอดช่องชาไทย

• For the noodles (ลอดช่อง)
  • 120 g rice flour (about 1 cup)
  • 80 g tapioca starch (about 2/3 cup)
  • 1/4 tsp salt
  • 450–500 ml water (about 2 to 2 1/8 cups), divided
  • 1 tsp vegetable oil (optional, to keep noodles from sticking)
  • Optional: 1–2 drops pandan extract for green color (if you want classic pandan flavor instead of Thai tea color)
• For the Thai tea syrup (ชาไทย)
  • 3 tbsp Thai tea mix (Cha Yen mix) or strong black tea leaves
  • 500 ml boiling water
  • 100–150 g granulated sugar (adjust to taste)
  • 2–3 tbsp sweetened condensed milk (for richness, optional)
• For the coconut milk topping
  • 400 ml canned coconut milk (full fat gives best flavor)
  • 2–3 tbsp sugar (or to taste)
  • Pinch of salt
• To serve: crushed ice or shaved ice

Instructions for ลอดช่องชาไทย

1. Make the Thai tea concentrate: Place the Thai tea mix in a heatproof container and pour 500 ml boiling water over it. Steep 5–7 minutes until very strong, then strain through a fine sieve or cheesecloth into a bowl. Press the tea leaves to extract flavor. Set aside 150–200 ml of this concentrate (cooled) for the syrup and keep the rest to sweeten the noodles mixture if you like (optional).
2. Prepare the Thai tea syrup: Pour 150–200 ml of the tea concentrate into a small saucepan. Add sugar and condensed milk, then simmer gently until the sugar dissolves and the syrup thickens slightly (3–5 minutes). Taste and adjust sweetness. Remove from heat and chill in the fridge.
3. Make the coconut milk topping: In a small saucepan, combine coconut milk, sugar, and a pinch of salt. Warm gently just until the sugar dissolves—do not boil. Chill the coconut milk mixture until cold.
4. Mix the noodle batter: In a bowl, whisk rice flour, tapioca starch, and salt. Gradually add 350–400 ml warm water (use part cooled Thai tea concentrate if you want subtle tea color/flavor in the noodles) while stirring to make a thin batter. Stir in 1 tsp oil if using.
5. Cook the batter: Transfer the batter to a non-stick saucepan over medium heat. Stir constantly with a silicone spatula until the mixture thickens and becomes glossy and slightly translucent—about 5–8 minutes. The paste should be sticky but stretchable.
6. Form the noodles (ลอดช่อง): Prepare a bowl of ice water. While the paste is hot, load it into a piping bag fitted with a small round tip (or use a clean Thai lod chong press or potato ricer). Press or pipe the paste through the holes directly into the ice water to form short noodle strands. The cold water firms them quickly.
7. Rinse and chill the noodles: After piping, stir the noodles in the ice water for a minute, then transfer to a clean bowl of cold water to store until ready to serve. Keep chilled in the fridge for up to 24–48 hours.
8. Assemble ลอดช่องชาไทย: To serve, place a generous scoop of chilled noodles in a glass or bowl. Add crushed ice. Pour chilled Thai tea syrup over the noodles (adjust amount for desired sweetness). Top with chilled sweetened coconut milk. Stir gently and enjoy immediately.
9. Optional garnish: Add a splash of evaporated milk or a few drops of condensed milk on top for extra richness, or sprinkle crushed roasted mung beans for texture.

Cooking Tips for ลอดช่องชาไทย

– Texture is key: Cook the batter until it turns glossy and pulls away from the sides of the pan. Undercooked batter will be gummy; overcooked will be too firm. Work quickly when piping into ice water.

– Pressing method: If you don’t have a piping bag, use a potato ricer or a sieve with large holes. For very smooth strands, choose a smaller tip and pipe steadily.

– Sweetness and creaminess: Adjust sugar in the Thai tea syrup and coconut milk to your taste. Using sweetened condensed milk in the tea syrup creates the classic Thai tea creaminess.

– Make ahead: Thai tea syrup and coconut milk topping keep in the fridge for 3–5 days. Keep noodles in cold water in the fridge for up to 2 days; refresh in ice water before serving.

– Variations: For pandan ลอดช่องชาไทย, add pandan extract or replace a portion of water with pandan juice. For a dairy-free richer topping, increase coconut milk and skip condensed milk in the syrup.

Nutritional Information for ลอดช่องชาไทย

Estimated per serving (serves 4):

• Calories: approximately 330–420 kcal
• Carbohydrates: ~60–75 g
• Fat: ~9–14 g (depends on coconut milk fat)
• Protein: ~2–4 g
• Sugar: ~25–40 g (varies with added sugar and condensed milk)

Note: Nutritional values are approximate and vary by brands and portion sizes. To reduce calories, lower the sugar in the syrup and use light coconut milk.

Conclusion: Enjoy Your ลอดช่องชาไทย

Refreshing, slightly chewy, and delightfully creamy, ลอดช่องชาไทย is a wonderful Thai dessert to make at home. With the simple steps above you can create authentic noodles, brew rich Thai tea syrup, and assemble a chilled treat perfect for family and friends. Try this easy recipe and enjoy the classic flavors of Thailand in every spoonful of ลอดช่องชาไทย.