ลอดช่องมะพร้าวอ่อน

ลอดช่องมะพร้าวอ่อน — Thai Pandan Noodles in Young Coconut

Introduction

ลอดช่องมะพร้าวอ่อน is a refreshing Thai dessert of soft pandan-flavored noodles served in sweetened coconut milk with tender young coconut flesh. This easy, beginner-friendly recipe walks you through making the green pandan noodles, a simple coconut sauce, and a light palm sugar syrup. It’s perfect for hot days, simple to prepare at home, and tastes like a classic Thai street-sweet in your own kitchen.

Ingredients for ลอดช่องมะพร้าวอ่อน

• For the pandan noodles (ลอดช่อง):
  • 1 cup (150 g) rice flour
  • 1/2 cup (70 g) tapioca starch
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp salt
  • 1 1/2 cups (360 ml) pandan water (see note)
• For the pandan water:
  • 8–10 pandan leaves (or 2 tbsp pandan paste)
  • 1 cup (240 ml) water
• For the coconut milk sauce:
  • 2 cups (480 ml) canned coconut milk (shake well)
  • 2–3 tbsp palm sugar or brown sugar (adjust to taste)
  • Pinch of salt
• Palm sugar syrup:
  • 1/2 cup (120 ml) water
  • 1/3 cup (70 g) palm sugar or brown sugar
• Extras:
  • 1–1 1/2 cups young coconut flesh (shredded or strips)
  • Crushed ice or shaved ice to serve

Instructions for ลอดช่องมะพร้าวอ่อน

1. Make pandan water: Roughly chop pandan leaves and blend with 1 cup water until smooth. Strain through a fine sieve or cheesecloth, pressing solids to extract the green liquid. Reserve 1 1/2 cups for the noodle batter (you can top up with plain water if needed).
2. Prepare the batter: In a saucepan, whisk together rice flour, tapioca starch, sugar, and salt. Slowly add 1 1/2 cups pandan water while stirring until smooth and lump-free.
3. Cook the batter: Heat the saucepan over medium-low heat, stirring constantly with a wooden spoon or spatula. The mixture will thicken and become glossy—this takes about 5–8 minutes. When it’s thick and elastic, remove from heat.
4. Form the noodles (ลอดช่อง): Immediately push the thick batter through a lod chong press, a large-holed sieve, or a colander with wide holes into a bowl of ice water. The strands will curl into soft noodles. Continue until all batter is used.
5. Rinse and chill: Let the noodles rest in the ice water for 3–5 minutes to set, then transfer to a strainer to drain. Chill in the refrigerator while you prepare the coconut sauce and syrup.
6. Make palm sugar syrup: In a small saucepan, combine 1/2 cup water and 1/3 cup palm sugar. Heat gently until the sugar dissolves. Strain to remove impurities and set aside to cool.
7. Prepare the coconut milk sauce: Warm the coconut milk gently in a saucepan (do not boil). Add 2–3 tablespoons palm sugar and a pinch of salt, stirring until dissolved. Taste and adjust sweetness. Keep warm or cool slightly depending on how you plan to serve.
8. Assemble: In serving bowls, place a generous scoop of pandan noodles, add shredded young coconut, pour chilled or slightly warmed coconut milk over the noodles, and drizzle palm sugar syrup to taste. Add crushed ice or shaved ice for a chilled treat.
9. Serve immediately: Stir lightly and enjoy. Leftover components can be stored separately in the fridge for 2–3 days.

Cooking Tips for ลอดช่องมะพร้าวอ่อน

– Pandan flavor: If you can’t find fresh pandan leaves, use pandan paste or pandan extract. Fresh leaves give the best aroma and natural green color.

– Noodle texture: Tapioca starch adds chewiness while rice flour keeps the noodles tender. Don’t overcook the batter—remove from heat when it’s glossy and pulls away from the pan.

– Pressing method: A lod chong press (or biscuit press with large holes) makes the classic noodle shape. A coarse sieve works as a simple alternative.

– Coconut milk care: Heat coconut milk gently and avoid boiling to prevent splitting. If the milk separates, whisk in a splash of warm water to recombine.

– Sweetness balance: Use palm sugar for authentic flavor; adjust syrup and coconut milk sweetness separately so you can control how sweet each serving is.

– Make-ahead: Prepare noodles and syrup ahead, store separately in the fridge. Add coconut milk and ice just before serving for best texture.

Nutritional Information (approximate per serving)

Serving size: about 1 cup prepared (recipe yields 4 servings)

• Calories: ~320 kcal
• Carbohydrates: ~60 g
• Fat: ~12 g (mainly from coconut milk)
• Protein: ~2 g
• Sugar: ~28 g (from syrup and coconut milk)

Note: Nutrition is an estimate and will vary by ingredients and serving size. Use light coconut milk or reduce syrup to lower calories and sugar.

Conclusion

Making ลอดช่องมะพร้าวอ่อน at home is a rewarding and simple way to enjoy an iconic Thai dessert. With a few pantry staples—rice flour, tapioca starch, pandan, coconut milk, and young coconut—you can create soft pandan noodles and a creamy, sweet coconut sauce in under an hour. Try this recipe as written or adjust sweetness and textures to make your perfect bowl of ลอดช่องมะพร้าวอ่อน. Happy cooking!