ลอดช่องโอวัลติน

ลอดช่องโอวัลติน: Easy Thai Iced Dessert with Ovaltine

Introduction

ลอดช่องโอวัลติน (Lod Chong Ovaltine) is a delightful Thai chilled dessert that combines soft pandan rice noodles with creamy coconut milk and the rich, malty flavor of Ovaltine. It’s perfect for hot days and simple enough for beginners and home cooks to make at home. In this post you’ll learn how to make authentic-looking green lod chong noodles, a smooth Ovaltine-coconut sauce, and how to assemble this refreshing dessert step by step.

Ingredients for ลอดช่องโอวัลติน

• For the lod chong (pandan noodles):
  • 120 g rice flour (about 1 cup)
  • 60 g tapioca starch (about 1/2 cup)
  • 350 ml water (about 1 1/2 cups)
  • 60 g sugar (1/4 cup)
  • A pinch of salt
  • 1–2 pandan leaves (or 1 tsp pandan extract) for green color and aroma
  • Ice water bowl for chilling
• For the Ovaltine coconut sauce:
  • 400 ml coconut milk (1 can, full-fat)
  • 40–60 g sweetened condensed milk (2–3 tbsp), adjust to taste
  • 3–4 tbsp Ovaltine powder (malt chocolate drink mix), plus extra for sprinkling
  • 20 g palm sugar or brown sugar (1–2 tbsp), optional for deeper sweetness
  • Pinch of salt
• To serve:
  • Ice cubes or crushed ice
  • Extra Ovaltine powder or cocoa for garnish
  • Optional: toasted sesame seeds or crushed peanuts

Instructions to make ลอดช่องโอวัลติน

1. Prepare pandan juice: If using pandan leaves, wash and chop 4–5 leaves, blend with 100 ml water, then strain to get bright green pandan juice. If using pandan extract, dilute 1 tsp with a little water.
2. Make the lod chong batter: In a saucepan, combine rice flour, tapioca starch, sugar, a pinch of salt, and 350 ml water. Add about 2–3 tbsp pandan juice (or diluted extract) for color and flavor. Whisk until smooth and lump-free.
3. Cook the batter: Place the saucepan over medium heat and stir constantly with a wooden spoon or spatula. The mixture will thicken and become glossy—this takes about 6–8 minutes. Cook until it pulls away from the pan and forms a thick, elastic dough.
4. Transfer and cool: Remove from heat and let the dough cool a little until it’s comfortable to handle (warm but not scalding). If it’s too sticky, wet your hands slightly to handle it.
5. Form the noodles: Press the warm dough through a lod chong press (a sieve with large holes or a fine-holed ricer works) directly into a bowl of ice water. If you don’t have a press, roll thin ropes and cut into short pieces—aim for noodle-like strips. The ice water stops cooking and firms up the noodles into springy pieces.
6. Rinse and drain: Once all dough is pressed and chilled (about 5 minutes), strain the noodles and rinse briefly with cold water. Set aside in the refrigerator while you make the sauce.
7. Make the Ovaltine coconut sauce: In a small saucepan, gently warm the coconut milk over low heat—do not boil. Stir in condensed milk, 3–4 tbsp Ovaltine powder, palm sugar (if using), and a pinch of salt until everything dissolves. Taste and adjust sweetness or Ovaltine level. Chill the sauce thoroughly before serving.
8. Assemble the dessert: Fill serving glasses or bowls with a generous spoonful of chilled lod chong noodles. Add crushed ice or a few ice cubes.
9. Pour coconut-Ovaltine sauce: Spoon the cooled Ovaltine coconut milk over the noodles and ice. Sprinkle a little extra Ovaltine powder or cocoa on top for garnish.
10. Serve immediately: Enjoy ลอดช่องโอวัลติน immediately while the sauce is cold and the noodles are springy.

Cooking Tips for perfect ลอดช่องโอวัลติน

– Pandan flavor: Fresh pandan leaves give the best aroma, but pandan extract works well if fresh leaves aren’t available. Adjust the amount for color and scent.

– Texture: Rice flour gives authentic chewiness; tapioca starch adds bounce. If your noodles are too soft, slightly increase tapioca starch next time (up to 70 g).

– Avoid boiling coconut milk: Heat gently just to dissolve ingredients—boiling can split the coconut milk and affect texture.

– Sweetness control: Ovaltine adds both flavor and sweetness; reduce condensed or palm sugar if you prefer less sweet desserts.

– No special tools? Use a ricer, large-holed sieve, or simply shape small noodle pieces by hand. The look may vary, but the taste will be delightful.

– Make ahead: You can prepare the lod chong noodles and coconut-Ovaltine sauce a day ahead and refrigerate separately. Combine with ice just before serving to keep them chilled and fresh.

Nutritional Information (approximate per serving)

Serving size: about 1 cup (250–300 ml). Values are approximate and will vary by ingredients and portion.

• Calories: 320–420 kcal
• Carbohydrates: 45–60 g
• Fat: 12–20 g (mostly from coconut milk)
• Protein: 4–6 g
• Sugar: 25–40 g (from condensed milk, Ovaltine, sugar)
• Allergens: Contains coconut and dairy (condensed milk). Ovaltine may contain malted barley (gluten) depending on the product—check the label if you have allergies.

Conclusion

ลอดช่องโอวัลติน is a fun and comforting Thai dessert that balances chewy pandan noodles with creamy Ovaltine-infused coconut milk. It’s accessible for beginners, adaptable to pantry ingredients, and perfect for warm weather or when you crave a nostalgic treat. Try this easy recipe, tweak the sweetness and texture to your taste, and share the refreshing flavors of ลอดช่องโอวัลติน with family and friends.