ลอดช่องสตรอว์เบอร์รี

ลอดช่องสตรอว์เบอร์รี — Strawberry Lod Chong (Thai Sweet Noodle Dessert)

Introduction to ลอดช่องสตรอว์เบอร์รี

ล อ ด ช่ อ ง ส ต ร อ ว์ เบ อ ร์ รี (Lod Chong Strawberry) is a colorful, refreshing twist on the classic Thai dessert “lod chong”—chewy rice noodles served in sweetened coconut milk over ice. This strawberry version swaps pandan for fresh strawberry flavor and makes a fun, fruity treat perfect for hot days or an easy party dessert. This recipe is beginner-friendly and uses simple kitchen tools you probably already have.

Ingredients for ลอดช่องสตรอว์เบอร์รี

• For the strawberry noodles:
  • 120 g rice flour (about 1 cup)
  • 40 g tapioca starch (about 1/3 cup)
  • 150 g fresh strawberries, hulled and pureed (about 1 cup)
  • 150–200 ml water (start with 150 ml; add if needed)
  • 2 tbsp granulated sugar
  • Pinch of salt
  • Optional: a pinch of freeze-dried strawberry powder or a drop of red food coloring for stronger color
• For the sugar syrup (น้ำเชื่อม):
  • 150 g granulated sugar (about 3/4 cup)
  • 150 ml water
  • 1 tbsp lime or lemon juice (to brighten the flavor)
• For the coconut sauce:
  • 400 ml full-fat coconut milk (1 can)
  • 2 tbsp sugar (adjust to taste)
  • Pinch of salt
  • Optional: 1 tsp tapioca or cornstarch mixed with 1 tbsp water (to slightly thicken)
• To serve:
  • Crushed ice
  • Fresh strawberry slices for garnish

Instructions for ลอดช่องสตรอว์เบอร์รี

1. Prepare the strawberry puree: Blend fresh strawberries until smooth. If the puree is very watery, strain briefly or reduce the water used in the noodle batter.
2. Make the noodle batter: In a saucepan, whisk together rice flour, tapioca starch, sugar, and a pinch of salt. Add the strawberry puree and 150 ml water. Stir until you have a smooth, lump-free mixture. If too thick, add up to 50 ml more water.
3. Cook the batter: Place the pan over medium-low heat. Stir constantly with a silicone spatula until the mixture thickens and becomes glossy and slightly elastic (about 6–8 minutes). The cooked batter should pull away from the pan and form a paste.
4. Shape the noodles: Transfer the hot dough into a piping bag fitted with a medium round tip, a clean plastic bottle with a hole in the cap, a potato ricer, or a traditional lod chong press. Prepare a bowl of ice water. Press the dough through your chosen tool directly into the ice water to form long, thin strands. Work in batches.
5. Set and rinse: Let the strands sit in the ice water for 2–3 minutes to set. Use a slotted spoon to transfer the strands to a sieve or bowl and lightly rinse with cold water. Drain well.
6. Make the sugar syrup: In a small saucepan, combine sugar and water. Bring to a gentle boil, stirring until the sugar dissolves. Simmer 3–4 minutes until slightly thickened, then add lime juice. Cool to room temperature.
7. Prepare the coconut sauce: In another saucepan, gently warm the coconut milk with 2 tbsp sugar and a pinch of salt. If you prefer a slightly thicker sauce, whisk in the starch slurry and simmer for 1 minute. Do not boil vigorously to avoid splitting. Cool slightly.
8. Assemble and serve: Divide the strawberry lod chong noodles among serving glasses or bowls. Add crushed ice, pour coconut sauce over the noodles, and drizzle with sugar syrup to taste. Garnish with fresh strawberry slices and serve immediately.

Cooking Tips for Perfect ลอดช่องสตรอว์เบอร์รี

– Consistency matters: The cooked dough should be glossy and slightly elastic. If it’s too runny, cook a bit longer; if too stiff, add a splash of hot water off the heat and stir.

– Extruder alternatives: No special tool? Use a sturdy plastic bottle with a hole in the cap, a potato ricer, or even a large-holed chinois. The shape won’t be identical but will still be delicious.

– Color and flavor: Fresh strawberries give the best flavor. For stronger color without diluting the dough, add a small amount of freeze-dried strawberry powder or a drop of food coloring.

– Coconut milk care: Heat coconut milk gently and avoid boiling hard to prevent separation. A tiny amount of starch will help stabilize the sauce if you plan to hold it before serving.

– Make ahead: Keep the noodles in cold water in the fridge for up to 1 day. Store coconut sauce and syrup separately and assemble just before serving to keep ice fresh.

Nutritional Information (Approximate per serving)

Yield: about 4 servings. These values are estimates and will vary by brands and specific portion sizes.

• Calories: ~500–550 kcal
• Carbohydrates: ~70–85 g
• Fat: ~20–25 g (mostly from coconut milk)
• Protein: ~2–4 g
• Sugar: ~40–60 g (from syrup and added sugar)
• Notes: This is an indulgent dessert with a high sugar content. To reduce calories and sugar, cut back on the syrup and use light coconut milk or a smaller portion.

Conclusion — Enjoy ลอดช่องสตรอว์เบอร์รี at Home

ล อ ด ช่ อ ง ส ต ร อ ว์ เบ อ ร์ รี is a bright, fun take on a Thai classic that’s easy enough for beginners and impressive enough for guests. With simple ingredients—rice flour, tapioca, fresh strawberries, coconut milk, and sugar—you can make a refreshing dessert that’s perfect for warm weather. Follow the tips above to get the noodle texture just right, and don’t be afraid to tweak sweetness to your taste. Enjoy making and sharing this delightful ลอดช่องสตรอว์เบอร์รี with friends and family!