ลอดช่องนมชมพู

ลอดช่องนมชมพู: Easy Homemade Thai Pink Milk Dessert for Beginners

Introduction to ลอดช่องนมชมพู

ลอดช่องนมชมพู (lod chong nom chomphu) is a refreshing Thai dessert made from soft pandan rice noodles, sweet pink syrup, and creamy coconut milk served over ice. It’s a popular street-food treat in Thailand—perfect for hot days and simple enough for home cooks and beginners. This recipe walks you through making the pandan noodles (ลอดช่อง) and the sweet pink milk (นมชมพู) step by step, and includes tips for shortcuts using store-bought ingredients.

Ingredients for ลอดช่องนมชมพู (Serves 4)

• For the lod chong (pandan noodles):
  • 100 g rice flour
  • 40 g tapioca starch (or tapioca flour)
  • 350 ml water
  • 1/2 teaspoon salt
  • 30–40 ml pandan juice (blend 5–6 pandan leaves with 50 ml water, strain) — or 1 teaspoon pandan extract
  • Vegetable oil for greasing (a few drops)
• For the pink syrup (นมชมพู):
  • 150 g sugar (white or palm sugar for deeper flavor)
  • 150 ml water
  • 1–2 tablespoons sala syrup or rose syrup (if available) — OR 1 tablespoon rose water + a few drops of red/pink food coloring
• For the coconut milk sauce:
  • 400 ml canned coconut milk (full fat for creaminess)
  • 2–3 tablespoons sweetened condensed milk (adjust to taste)
  • Pinch of salt
• To serve:
  • Crushed or shaved ice
  • Extra sala/rose syrup to drizzle (optional)
• Shortcuts:
  • Store-bought lod chong noodles or pandan grass jelly (if available)
  • Pre-made pink syrup (sala syrup) from Asian supermarkets

Instructions to Make ลอดช่องนมชมพู

1. Prepare pandan juice (if using fresh pandan): Blend cleaned pandan leaves with about 50 ml water, then strain through a fine sieve or cheesecloth. Reserve 30–40 ml for the noodle dough.
2. Make the lod chong dough: In a saucepan, mix rice flour and tapioca starch with 350 ml water and 1/2 teaspoon salt. Stir until smooth and no lumps remain. Heat over medium-low, stirring constantly until the mixture thickens into a sticky, translucent dough (about 6–8 minutes).
3. Add pandan: Remove from heat and quickly stir in the pandan juice (or pandan extract) until evenly colored and fragrant. A few drops of vegetable oil on your hands will prevent sticking.
4. Form the noodles: While still warm and pliable, press the dough through a fine-holed sieve, chinois, or a small-holed food mill/ potato ricer into a bowl of ice water to form the characteristic short noodles. If you have a lod chong press or piping bag with small round tip, that works too. Continue until all dough is used.
5. Cool and rinse: Gently stir the noodles in the ice water, then let them chill for 5–10 minutes. Use a slotted spoon to transfer noodles to a bowl and keep them submerged in clean ice water until serving to prevent sticking.
6. Make the pink syrup: In a small saucepan, combine sugar and 150 ml water. Cook over medium heat, stirring until sugar dissolves. Simmer 3–5 minutes until slightly thickened. Remove from heat and stir in sala syrup or rose syrup (or rose water + food coloring) to get the pink color and flavor. Let cool.
7. Prepare the coconut milk sauce: In a separate saucepan, gently warm the coconut milk with condensed milk and a pinch of salt—do not boil. Taste and adjust sweetness. Remove from heat and let cool to room temperature, then chill if you prefer a colder sauce.
8. Assemble ลอดช่องนมชมพู: In serving glasses or bowls, place a generous spoonful of pandan noodles, add crushed ice, pour a few tablespoons of pink syrup, then ladle coconut milk sauce over the top. Drizzle extra pink syrup if you like it sweeter or deeper pink.
9. Serve immediately: ลอดช่องนมชมพู is best eaten fresh with plenty of ice—stir briefly to mix syrup and coconut milk before enjoying.

Cooking Tips for Perfect ลอดช่องนมชมพู

– For beginners, using store-bought lod chong noodles and pre-made sala syrup will save time and still deliver authentic flavor.

– When cooking the dough, keep heat moderate and stir constantly to avoid lumps and scorching. The dough should become glossy and translucent before you press it.

– If you don’t have a press or ricer, you can roll small thin ropes of dough on a greased surface and slice them into short pieces, though the classic noodle shape is easiest with a sieve or ricer.

– Control sweetness by adjusting pink syrup and condensed milk—some like ลอดช่องนมชมพู very sweet, others prefer a lighter touch.

– Make the pink syrup ahead and refrigerate; it keeps for a week. Coconut sauce is best used within 2–3 days if refrigerated.

Nutritional Information for ลอดช่องนมชมพู (Estimate per serving)

Note: Values are approximate and depend on exact ingredients and portion sizes. This estimate is for one of four servings made with full-fat coconut milk and the amounts listed above.

• Calories: ~350 kcal
• Carbohydrates: ~55 g (includes sugars from syrup and condensed milk)
• Fat: ~14 g (mostly from coconut milk)
• Protein: ~2–3 g
• Sugar: ~30 g (varies with how much pink syrup you add)

Conclusion: Enjoy ลอดช่องนมชมพู at Home

ลอดช่องนมชมพู is a delightful, visually striking Thai dessert that’s surprisingly easy to make at home. Whether you follow the full homemade method for the pandan noodles or use store-bought components for a shortcut, you’ll end up with a cooling, sweet treat perfect for warm days or casual entertaining. Try this ลอดช่องนมชมพู recipe, tweak the sweetness to your taste, and enjoy a little taste of Thailand in your own kitchen.