ลอดช่องทับทิมกรอบ

ลอดช่องทับทิมกรอบ: Easy Homemade Thai Dessert Recipe

Introduction to ลอดช่องทับทิมกรอบ

Welcome! ลอดช่องทับทิมกรอบ is a classic Thai dessert that combines silky pandan rice noodles (lod chong) with crunchy ruby water chestnuts (tub tim krop) served in sweetened coconut milk over ice. This beginner-friendly recipe breaks down each component so you can make this refreshing dessert at home. It’s perfect for warm weather and is a lovely introduction to Thai flavors like pandan, coconut, and tapioca.

Ingredients for ลอดช่องทับทิมกรอบ

• For the lod chong (pandan noodles):
  • 1 cup (125 g) rice flour
  • 1/2 cup (60 g) tapioca starch
  • 1 cup (240 ml) pandan juice (blend 6–8 pandan leaves with 1 cup water, then strain) OR 1 tsp pandan paste + 1 cup water
  • 1/2 cup (120 ml) water (adjust for batter consistency)
  • Pinch of salt
• For the ทับทิมกรอบ (tub tim krop / ruby water chestnuts):
  • 2 cups (~300 g) water chestnuts (fresh or canned, drained), finely diced (about 5 mm / 1/4 inch)
  • 1 to 1 1/2 cups tapioca starch for coating (divided)
  • Vegetable oil for deep frying (or enough for shallow frying)
  • Optional: red food coloring (a few drops) if you want more vivid color
• For the sweet coconut milk and syrup:
  • 2 cups (480 ml) full-fat coconut milk
  • 1/2 to 3/4 cup (100–150 g) granulated sugar (adjust to taste)
  • Pinch of salt
  • Ice cubes or crushed ice to serve
  • Simple syrup for tub tim krop: 1 cup (200 g) sugar + 1 cup (240 ml) water (bring to a boil until sugar dissolves; cool). Add red food coloring if desired.

Instructions for ลอดช่องทับทิมกรอบ

1. Prepare pandan juice (if using fresh pandan): Blend pandan leaves with 1 cup water, then strain through a fine sieve. You should have about 1 cup of fragrant pandan liquid.
2. Make the lod chong batter: In a bowl, whisk together rice flour, tapioca starch, a pinch of salt, pandan juice, and 1/2 cup water. The batter should be pourable but not too thin—like a thick crepe batter. If it’s too thick, add a tablespoon of water at a time.
3. Cook the lod chong noodles: Bring a large pot of water to a rolling boil. Prepare an ice bath (bowl with ice and water). Using a colander with medium holes, a piping bag with a large round tip, or a specialized lod chong press, press or push the batter so that thin noodle-like strands fall directly into the boiling water. Cook for 1–2 minutes until the noodles float and look translucent.
4. Shock and drain the noodles: Use a slotted spoon to transfer noodles from the boiling water into the ice bath to stop cooking and to keep them springy. After cooling, drain and set aside in a bowl of cold water until serving.
5. Prepare tub tim krop (ruby water chestnuts) coating: Toss the finely diced water chestnuts lightly with a little tapioca starch to remove excess moisture. Then fully coat the dried pieces in tapioca starch so they are evenly dusted. Shake off excess starch.
6. Fry the tub tim krop: Heat vegetable oil in a deep pot or wok to about 175–180°C (350–360°F). Fry the coated water chestnuts in batches for 1–2 minutes until they turn translucent and crispy. Remove with a slotted spoon and drain on paper towels. (Safety note: be careful when frying; do not overcrowd the oil.)
7. Sweeten the tub tim krop: Once fried and while still warm, quickly dunk the crispy pieces into the cooled simple syrup (add a drop of red food coloring to the syrup if you want a traditional ruby color). The syrup gives them a glossy finish and balances the crisp texture. Drain well.
8. Make the sweet coconut milk: In a small saucepan, gently warm the coconut milk with sugar and a pinch of salt, stirring until the sugar dissolves. Do not boil vigorously; just heat enough to combine flavors. If you prefer thicker coconut milk, mix 1 tsp cornstarch with 1 tbsp water and stir into the warm coconut milk until slightly thickened—heat gently for 1–2 minutes.
9. Assemble: In serving bowls, add crushed ice or ice cubes, a portion of lod chong noodles, several pieces of tub tim krop, and pour sweetened coconut milk over the top. Serve immediately and enjoy the contrast of cold creamy coconut, chewy pandan noodles, and crisp ruby water chestnuts.

Cooking Tips for ลอดช่องทับทิมกรอบ

These tips will help you get the best texture and flavor for your ลอดช่องทับทิมกรอบ:

• Use pandan paste or extract if you can’t find fresh pandan leaves—it’s an easy shortcut that keeps the authentic aroma.
• For piping lod chong without special tools, use a sturdy colander or a plastic bottle with the bottom cut out—press the batter through the holes into the boiling water.
• Keep an ice bath ready—stopping the cooking quickly ensures noodles stay springy and don’t become mushy.
• Dry the diced water chestnuts well before coating to prevent oil splatter while frying.
• Want a lighter version? Use light coconut milk and shallow-fry or air-fry the coated water chestnuts at 200°C (400°F) for 8–12 minutes, turning once, until crisp.
• Prepare components ahead: lod chong and tub tim krop can be made in advance and stored separately (refrigerate the noodles in cold water, keep the tub tim krop in an airtight container and refresh in the oven for a minute before serving to regain crispness).

Nutritional Information for ลอดช่องทับทิมกรอบ (Approximate)

The following estimates are per serving, assuming this recipe serves 4. Values are approximate and will vary by ingredients and portion sizes.

• Calories: ~320–380 kcal
• Carbohydrates: ~50–60 g
• Fat: ~10–18 g (from coconut milk and frying oil)
• Protein: ~1–3 g
• Sugar: ~25–35 g (from syrup and sweetened coconut milk)

If you need precise nutrition information, use exact brands and quantities in a nutrition calculator or app.

Conclusion: Enjoy Making ลอดช่องทับทิมกรอบ at Home

Now you know how to make ลอดช่องทับทิมกรอบ from scratch—pandan-flavored lod chong, crunchy tub tim krop, and silky sweet coconut milk come together to create a delightful Thai dessert. It’s a fun project for home cooks and a refreshing treat for warm days. Try this recipe, adjust sweetness to your taste, and share ลอดช่องทับทิมกรอบ with friends and family for a memorable, tropical dessert experience.