ลอดช่องนมสด

ลอดช่องนมสด: Easy Thai Pandan Noodle Dessert (Lod Chong Nom Sod)

Introduction to ลอดช่องนมสด

ลอดช่องนมสด is a beloved Thai dessert featuring soft pandan-flavored rice noodles served in sweet milk and ice. This refreshing treat is perfect for hot days and easy enough for beginners. In this recipe you’ll learn how to make the pandan noodles (lod chong), a fragrant palm sugar syrup, and the creamy milk mixture that turns it into ลอดช่องนมสด — step by step.

Ingredients for ลอดช่องนมสด

• For the pandan juice and noodle batter:
  • 6–8 pandan leaves (or 2 tsp pandan paste)
  • 1 cup (240 ml) water for blending
  • 1 cup (150 g) rice flour
  • 1/4 cup (30 g) tapioca starch (for chewiness)
  • 1/4 tsp salt
  • Extra water if needed (to adjust batter to piping consistency)
• For the palm sugar syrup:
  • 3/4 cup (150 g) palm sugar or brown sugar
  • 1 cup (240 ml) water
  • 1–2 pandan leaves or a strip of lime leaf (optional, for aroma)
• For the milk mixture and serving:
  • 2 cups (480 ml) chilled fresh milk or a mix of 1 cup coconut milk + 1 cup fresh milk
  • 2–4 tbsp sweetened condensed milk (adjust sweetness)
  • Crushed or shaved ice (to serve)
  • Optional: a pinch of salt to balance the flavors
• Yields: about 4 servings

Instructions for ลอดช่องนมสด

1. Prepare pandan juice: Rinse pandan leaves and chop. Blend pandan leaves with 1 cup (240 ml) water until smooth. Strain through a fine sieve or cheesecloth to collect the green pandan juice. (If using pandan paste, skip blending and mix paste with water.)
2. Make the noodle batter: In a bowl, combine rice flour, tapioca starch, and salt. Gradually add the pandan juice, stirring until a smooth, slightly runny batter forms—similar to a thin pancake batter. Add a little extra water if it’s too thick; the batter must be thin enough to pass through a small-holed press.
3. Form the lod chong noodles: Bring a large pot of water to a rolling boil. Use a lod chong press, large-holed piping bag, or a cookie press with the largest disc to push the batter through directly into the boiling water in long noodle shapes. Work in batches to avoid sticking.
4. Cook and cool the noodles: Once the noodles float to the surface (about 1–2 minutes), let them cook for another 30–60 seconds, then transfer them immediately to a bowl of ice water to stop cooking and firm their texture. Drain well and set aside.
5. Make the palm sugar syrup: In a small saucepan, combine palm sugar and 1 cup water with pandan or lime leaf if using. Bring to a simmer, stirring until the sugar dissolves. Simmer for 3–5 minutes, then strain and cool. Adjust sweetness to taste.
6. Prepare the milk mixture: In a pitcher, mix chilled fresh milk (or coconut milk + fresh milk) with sweetened condensed milk and a pinch of salt. Taste and adjust sweetness.
7. Assemble ลอดช่องนมสด: Place a handful of drained pandan noodles in a glass or bowl. Add crushed ice. Pour the milk mixture over the noodles, then drizzle with palm sugar syrup to taste. Serve immediately.

Cooking Tips for perfect ลอดช่องนมสด

– Texture matters: Tapioca starch gives lod chong its chewiness. Adjust the ratio if you prefer softer or firmer noodles.

– Pressing options: If you don’t have a lod chong press, try a sturdy plastic syringe or a large-holed cookie press. Work over a rolling boil and push batter steadily.

– Pandan flavor: Fresh pandan leaves give the best aroma. If using paste, reduce amount—pandan paste is concentrated.

– Syrup sweetness: Palm sugar provides a deep, caramel-like flavor. Substitute with brown sugar if needed, but avoid white sugar for authenticity.

– Make ahead: You can prepare the noodles and syrup a day ahead and refrigerate. Keep milk mixture chilled and assemble just before serving for best texture.

Nutritional Information (approximate per serving)

Estimated values for one serving (1 of 4):

• Calories: 320–380 kcal (depends on milk choice and amount of condensed milk)
• Fat: 12–18 g (higher if using coconut milk)
• Carbohydrates: 45–55 g (including sugars from syrup and condensed milk)
• Protein: 3–5 g
• Sugar: 30–45 g (varies with syrup and condensed milk)
• Notes: These are approximate values. Allergens may include coconut and dairy.

Conclusion: Enjoy authentic ลอดช่องนมสด at home

Making ลอดช่องนมสด at home is a rewarding way to enjoy a classic Thai dessert. With simple ingredients—pandan juice, rice and tapioca flours, palm sugar, and milk—you can create a refreshing, fragrant treat perfect for warm weather. Try the recipe, adjust sweetness to your taste, and share this cool, creamy dessert with friends and family.