ลอดช่องใบเตย

ลอดช่องใบเตย: Classic Thai Pandan Noodles in Coconut Milk

Introduction to ลอดช่องใบเตย

ลอดช่องใบเตย (lod chong bai toey) is a refreshing Thai dessert of pandan-flavored jelly noodles served in sweet coconut milk and ice. It’s fragrant, subtly sweet, and perfect for hot days. This beginner-friendly recipe walks you step-by-step through making pandan juice, the soft green noodles, the palm-sugar syrup, and the creamy coconut sauce so you can enjoy authentic ลอดช่องใบเตย at home.

Ingredients for ลอดช่องใบเตย

• For the pandan juice: 10–12 fresh pandan (ใบเตย) leaves, washed, or 1 teaspoon pandan extract; 1 cup (240 ml) water
• For the noodles (serves 4): 1 cup (150 g) rice flour; 1/4 cup (40 g) tapioca starch; pinch of salt; 1 cup (240 ml) pandan juice (or 1 cup water + pandan extract); 1 to 1 1/4 cups (240–300 ml) boiling water
• For the sweet syrup: 3/4 cup (150 g) palm sugar or light brown sugar; 1 cup (240 ml) water; optional 1–2 pandan leaves, knotted
• For the coconut milk sauce: 2 cups (480 ml) full-fat coconut milk; 2–3 tablespoons sugar (or to taste); 1/4 teaspoon salt; 1 tablespoon rice flour or cornstarch mixed with 2 tablespoons water (optional, for slight thickening)
• To serve: crushed or shaved ice

Instructions to make ลอดช่องใบเตย

1. Make pandan juice: Chop pandan leaves roughly and blend with 1 cup (240 ml) water until very green and fragrant (about 30–45 seconds). Strain through a fine sieve or cheesecloth to collect the bright green juice. You should have ~1 cup. If using pandan extract, mix 1 teaspoon with 1 cup water.
2. Prepare the pandan noodles mixture: In a mixing bowl, combine rice flour, tapioca starch and a pinch of salt. Stir in the pandan juice. Add boiling water gradually while stirring until you have a smooth, pourable batter—thicker than pancake batter but not solid. If it’s too thin add a little more rice flour; if too thick add a splash of hot water.
3. Cook the noodles: Transfer the batter to a heatproof pot and warm gently over low–medium heat while stirring constantly for 2–3 minutes to gelatinize the starches—do not stop stirring. The batter will become glossy and slightly thicker. Remove from heat.
4. Form the noodles: While the batter is still hot, press it through a lod chong press, potato ricer fitted with a large-holed disc, or a sieve with fairly large holes directly into a bowl of iced water. The strands will set immediately in the iced water. Continue until all batter is used. Separate strands gently with your fingers to avoid clumping.
5. Make the palm-sugar syrup: In a small saucepan, combine palm sugar and 1 cup water with the optional knotted pandan leaves. Bring to a boil, then simmer until the sugar dissolves and the syrup slightly thickens (about 5–7 minutes). Strain and cool. Taste and adjust sweetness.
6. Make the coconut milk sauce: In a separate saucepan, warm the coconut milk with sugar and salt—do not boil vigorously or it may split. If you prefer a slightly thicker sauce, stir the rice flour/cornstarch slurry into the warm coconut milk and cook gently until slightly thickened, about 2 minutes. Remove from heat and cool.
7. Assemble ลอดช่องใบเตย: Place a generous spoonful of pandan noodles in a serving bowl or glass. Add crushed ice, drizzle with palm-sugar syrup to sweeten, and pour coconut milk sauce over the top. Stir gently and enjoy immediately.

Cooking Tips for perfect ลอดช่องใบเตย

– Pandan juice: If fresh pandan leaves are unavailable, use 1 teaspoon pandan extract and green food coloring as a backup, but fresh leaves give the best aroma. Blend with warm water for easier flavor extraction.

– Pressing noodles: A lod chong press is traditional, but a potato ricer or even a fine-holed colander pressed with a spatula works for home cooks. Ice water is essential—it sets the strands quickly and keeps them chewy.

– Texture control: More tapioca starch gives chewier noodles; more rice flour yields a softer, slightly denser texture. Adjust in small amounts for preferred mouthfeel.

– Coconut milk: Use full-fat coconut milk for a rich sauce. To prevent curdling, warm gently and avoid high heat. If the coconut milk separates, whisk in a small splash of warm water off the heat.

– Sweetness: Thai desserts balance sweet and salty. Taste the syrup and coconut sauce before assembly and adjust sugar and a pinch of salt to your preference.

– Make-ahead: Keep pandan noodles submerged in cold water in the fridge for up to 2 days. Keep syrup and coconut sauce separate and warm the sauce gently before serving.

Nutritional Information for ลอดช่องใบเตย (approximate per serving)

Serving size: 1 of 4

• Calories: ~320 kcal
• Carbohydrates: ~62 g
• Fat: ~9 g (mainly from coconut milk)
• Protein: ~2 g
• Sugar: ~35 g (depends on syrup amount)
• Sodium: ~120 mg (depends on added salt)

Note: Nutrition values are estimates and vary by ingredient brands and exact portions. For lower calories, use light coconut milk and reduce syrup.

Conclusion: Make ลอดช่องใบเตย at Home

ลอดช่องใบเตย is a delightful, aromatic Thai dessert that’s surprisingly accessible for home cooks. With a little practice pressing the pandan noodles and balancing the syrup and coconut milk, you’ll have a cooling treat that’s both beautiful and satisfying. Try this ลอดช่องใบเตย recipe for an authentic taste of Thailand—serve chilled, and enjoy the fragrant pandan aroma with every spoonful.