ลอดช่องน้ำแข็งไส

ลอดช่องน้ำแข็งไส — Easy Thai Lod Chong with Shaved Ice for Beginners

Introduction to ลอดช่องน้ำแข็งไส

ลอดช่องน้ำแข็งไส is a classic Thai dessert of pandan-flavored rice noodles served with sweet coconut milk, palm sugar syrup, and shaved ice. It’s refreshing, pleasantly sweet, and perfect for hot days. This beginner-friendly recipe breaks down each step so home cooks can make authentic ลอดช่องน้ำแข็งไส at home with simple ingredients and clear techniques.

Ingredients for ลอดช่องน้ำแข็งไส

• For the pandan noodles (ลอดช่อง):
  • 1 cup (120 g) rice flour
  • 1/2 cup (60 g) tapioca starch or mung bean starch
  • 1 cup pandan juice (see note) or 1 cup water + 1–2 tsp pandan paste
  • 1/4 tsp salt
  • 1 tbsp vegetable oil (optional, for shine)
  • Ice water for setting the noodles
• For the palm sugar syrup:
  • 3/4 to 1 cup (150–200 g) palm sugar, chopped or grated
  • 1/2 cup (120 ml) water
  • 1 pandan leaf or 1/2 tsp pandan extract (optional)
• For the coconut milk sauce:
  • 2 cups (480 ml) canned coconut milk (use full-fat for creamier sauce)
  • 3–4 tbsp granulated sugar (adjust to taste)
  • Pinch of salt
• To assemble:
  • Shaved or crushed ice
  • Optional toppings: cooked red beans, sliced jackfruit, toasted coconut
• Note: To make pandan juice, blend 8–10 fresh pandan leaves with 1 cup water, then strain. You can substitute pandan paste or extract if fresh leaves aren’t available.

Instructions for ลอดช่องน้ำแข็งไส

1. Prepare pandan juice: Blend pandan leaves with water, then strain through a fine sieve or cloth. Measure 1 cup pandan juice. If using paste or extract, mix it into the water.
2. Make the batter: In a bowl, whisk rice flour, tapioca starch, and salt. Gradually stir in the pandan juice until smooth and lump-free. Stir in the oil if using.
3. Cook the batter: Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly. The batter will thicken and turn translucent; continue stirring until it forms a smooth, sticky dough (5–8 minutes).
4. Form the noodles (ลอดช่อง): Using a lod chong press, piping bag with a large tip, or the back of a large-holed sieve/colander, press the hot dough through into a bowl of iced water. The strands will set quickly. Continue until all dough is used.
5. Rinse and drain: Let the pandan noodles rest in the ice water for a few minutes, then drain and set aside in a bowl of fresh cold water while you finish the sauces.
6. Make the palm sugar syrup: Combine palm sugar and 1/2 cup water in a small saucepan. Add pandan leaf if using. Simmer gently until the sugar dissolves and the mixture becomes a clear syrup (about 5–7 minutes). Strain and cool.
7. Prepare the coconut milk sauce: In another saucepan, warm the coconut milk with sugar and a pinch of salt over low heat. Stir until the sugar dissolves. Do not boil aggressively—just heat enough to combine flavors. Remove pandan leaf if used.
8. Assemble ลอดช่องน้ำแข็งไส: Place a generous scoop of pandan noodles in a serving bowl. Add shaved ice. Drizzle with palm sugar syrup to taste, then pour sweetened coconut milk over the ice. Garnish with red beans or jackfruit if desired.
9. Serve immediately: ลอดช่องน้ำแข็งไส is best eaten right away while the ice is cold and the noodles are refreshing.

Cooking Tips for Perfect ลอดช่องน้ำแข็งไส

Here are practical tips to help beginners succeed:

• If you don’t have pandan leaves, pandan extract or green food coloring plus a few drops of vanilla can mimic the flavor and color—though fresh pandan tastes best.
• Keep water and ice ready before you press the dough—this ensures the noodles set quickly and hold their shape.
• Use a lod chong maker or a soft piping bag for uniform strands; a colander or coarse grater works as a budget-friendly alternative.
• Adjust the sweetness of both the palm sugar syrup and coconut milk to your taste. Start with less and add more when assembling.
• For a richer coconut layer, reserve 2–3 tablespoons of thicker coconut cream to drizzle on top as a finishing touch.
• Store leftover pandan noodles in cold water in the fridge for up to 1 day; change the water before serving. Syrup and coconut milk keep in the fridge for 2–3 days.

Nutritional Information (Approximate per serving)

Serving size: 1 bowl (recipe yields about 4 servings)

• Calories: ~520 kcal
• Carbohydrates: ~80 g
• Fat: ~20 g (mostly from coconut milk)
• Protein: ~3 g
• Sugar: ~45 g (varies with syrup and coconut milk sweetness)
• Fiber: ~0–1 g

Note: Nutrition values are estimates and will vary based on ingredient brands, portion sizes, and any optional toppings you add.

Conclusion: Enjoy Making ลอดช่องน้ำแข็งไส at Home

ลอดช่องน้ำแข็งไส is a wonderfully simple and cooling Thai dessert to make at home. With pandan noodles, sweet palm syrup, and creamy coconut milk over shaved ice, it delivers texture and tropical flavor in every spoonful. Follow these step-by-step instructions and tips to make authentic ลอดช่องน้ำแข็งไส that’s perfect for sharing with family and friends—on hot afternoons or whenever you crave a bright, refreshing treat.