ลอดช่องน้ำใบเตย

ลอดช่องน้ำใบเตย — Authentic Thai Pandan Rice Noodles Dessert

Introduction — ลอดช่องน้ำใบเตย

ลอดช่องน้ำใบเตย (lod chong nam bai-toey) is a classic Thai dessert featuring soft pandan-flavored rice noodles served in sweet palm-sugar syrup and creamy coconut milk. Bright green from fresh pandan (ใบเตย) and refreshing with crushed ice, this treat is perfect for hot days and is surprisingly easy for beginners. This recipe walks you through every step to make ลอดช่องน้ำใบเตย at home, even if you’ve never worked with pandan or pressed noodles before.

Ingredients for ลอดช่องน้ำใบเตย

• For the pandan extract: 10–12 fresh pandan leaves (or 120 ml bottled pandan extract) and 2 cups (480 ml) water
• For the noodles (ลอดช่อง): 200 g (1 1/3 cups) rice flour
• 80 g (1/2 cup) tapioca starch (or tapioca flour)
• 1/2 tsp salt
• 1–2 tbsp granulated sugar (optional, to taste)
• About 350 ml pandan juice (see instructions below) — adjust slightly for dough consistency
• For the syrup (น้ำตาล): 200 g (1 cup) palm sugar (or light brown sugar)
• 1 cup (240 ml) water for the syrup, plus pandan leaf knots if available
• For the coconut topping: 400 ml canned coconut milk
• 1/4 tsp salt and 1 tsp rice flour or cornstarch (optional, to thicken the coconut milk slightly)
• To serve: crushed or shaved ice and a pinch of toasted sesame seeds or mung beans (optional)

Instructions to make ลอดช่องน้ำใบเตย

1. Prepare pandan extract: Chop pandan leaves and blend with 2 cups (480 ml) water until very green. Strain through a fine sieve or cheesecloth to collect the liquid. You should have about 350–400 ml of pandan juice. If you use bottled pandan, measure an equivalent amount diluted with water.
2. Make the syrup: In a small pot combine palm sugar and 1 cup (240 ml) water with a knotted pandan leaf if you have one. Bring to a gentle boil, stir until sugar dissolves, then simmer 5 minutes. Remove pandan leaf and set syrup aside to cool. Taste and adjust sweetness.
3. Mix dry ingredients: In a bowl whisk rice flour, tapioca starch, salt, and sugar together until even.
4. Combine with pandan juice: Gradually stir 350 ml pandan juice into the flour mixture to form a smooth batter—no lumps. If batter is too thick, add a tablespoon of pandan water at a time until it’s pourable but not watery.
5. Cook the dough: Transfer the batter to a non-stick saucepan over medium-low heat. Stir constantly with a wooden spoon or spatula. The batter will thicken, become glossy and elastic—this takes about 6–10 minutes. When the mixture pulls away from the pan and forms a soft dough, remove from heat.
6. Prepare ice bath: While cooking, fill a large bowl with ice and cold water and set a second bowl or tray beside it for draining.
7. Form the noodles (ลอดช่อง): Working quickly while the dough is hot, transfer small amounts into a lod chong press, potato ricer, large-holed sieve, or mulberry ladle. Press or push the dough through directly into the ice water to form long green strands. If you don’t have a press, use a spoon to drop small pieces into the ice water; they won’t be long strands but will still taste great.
8. Rinse and drain: Let the strands sit in the ice water for a few minutes to firm and set. Scoop them into a sieve and drain well. Keep refrigerated until serving.
9. Prepare the coconut milk topping: In a small saucepan, warm the coconut milk with a pinch of salt. If you prefer thicker coconut cream, whisk 1 tsp rice flour or cornstarch with 1 tbsp water and stir into the warm coconut milk until slightly thickened. Do not boil hard—heat until fragrant and warm.
10. Assemble ลอดช่องน้ำใบเตย: Divide the drained pandan noodles into serving glasses or bowls. Add crushed ice, pour cooled palm sugar syrup to taste, and top with warm or chilled coconut milk. Garnish with toasted sesame seeds or mung beans if you like.

Cooking Tips for ลอดช่องน้ำใบเตย

These tips will help you get perfect ลอดช่องน้ำใบเตย every time:

• Fresh pandan vs. extract: Fresh pandan leaves give the best fragrance and color. If using bottled extract, dilute per bottle directions and taste the sweetness as extracts can be concentrated.
• Consistency check: The cooked dough should be glossy and elastic—not too dry or crumbly. If it’s too stiff, knead in a little warm pandan water; if too loose, cook a little longer until it firms.
• Pressing tools: A lod chong press or potato ricer gives authentic long strands. A coarse sieve or colander works as a simple alternative. For a traditional look, press into ice water quickly while dough is hot.
• Temperature: Ice bath is essential to set the noodles quickly and create that chewy, snap texture.
• Storage: Keep cooked noodles in a sealed container in the fridge for up to 2 days. Keep syrup and coconut milk separate; assemble before serving for best texture.
• Adjust sweetness and creaminess: Vary syrup and coconut milk amounts to taste. Serve more coconut milk for a richer version or more syrup for a sweeter, cooler dessert.
• Vegan and gluten: This recipe is naturally vegan and gluten-free if your ingredients are pure rice and tapioca.

Nutritional Information for ลอดช่องน้ำใบเตย

Approximate nutrition per serving (based on 4 servings):

• Calories: ~350 kcal
• Carbohydrates: ~60 g
• Fat: ~12 g (from coconut milk)
• Protein: ~2–3 g
• Sugar: ~30 g (depends on syrup amount)

Note: These values are estimates. Exact nutrition will vary by ingredient brands and serving sizes. To reduce calories, use light coconut milk or cut back on syrup.

Conclusion — ลอดช่องน้ำใบเตย

Making ลอดช่องน้ำใบเตย at home is a rewarding and refreshing project—perfect for beginners eager to explore Thai desserts. With fragrant pandan extract, pillowy rice noodles, sweet palm syrup, and creamy coconut milk, this dessert balances floral, sweet, and creamy flavors. Try the recipe as written, then adjust syrup and coconut milk to suit your taste. Enjoy your homemade ลอดช่องน้ำใบเตย, and feel free to share your results or questions in the comments!