Thai Lod Chong Dessert (Cendol Recipe)
User Reviews
5
Thai Lod Chong Dessert (Cendol Recipe)
Description
Thai Lod Chong dessert consists of chewy green noodles made by mixing rice flour and tapioca starch with pandan-infused limewater, which is prepared by dissolving calcium hydroxide and blending with pandan leaves. The mixture is cooked slowly with constant stirring to develop the distinctive bright green color and sticky texture. The dough is then pressed into cold water to form glossy, slippery noodles.
These noodles are combined with salted coconut milk, which includes fresh pandan leaves and a pinch of salt to balance sweetness, enhancing the dish's depth. A separate coconut sugar syrup adds sweetness and caramel-like flavor. Service typically involves layering the pandan noodles with coconut milk and drizzling with syrup to create a dessert that is sweet, creamy, and subtly aromatic.
This recipe requires patience during the constant stirring phase to achieve the right texture. Its cool, chewy consistency and contrast between salty and sweet elements make it a favored treat in warm climates.
Ingredients
PANDAN NOODLES
- 1 cup rice flour
- 5 tablespoons tapioca starch
- 3.5 ounces pandan leaves chopped
- 5 cups water
- 3 tablespoons calcium hydroxide
SALTED COCONUT MILK
- 2 cups coconut milk
- 1 teaspoon salt
- 2 pandan leaves
SUGAR SYRUP
- 1 cup coconut sugar
- 1/2 cup water
Instructions
PANDAN NOODLES
- Make limewater by stirring calcium hydroxide into water until it dissolves. Let it sit for 3 hours.
- Pour off 5 cups of the clear limewater, leaving the sediment. Blend 4 cups with chopped pandan leaves. Save 1 cup for later.
- Strain the pandan leaf mix into a bowl using cheesecloth.
- Mix tapioca starch and rice flour in a big bowl.
- While kneading, slowly add some of the pandan water from step 3 to the flour mix to make a dough.
- Add the rest of the pandan water to the dough.
- Transfer the pandan water to a cooking pot and place it over the lowest heat possible, stirring continuously.
- After about 10 minutes on the heat, the mixture will thicken and begin to clump together. Now, slowly add the cup of limewater you set aside earlier, a little every 3 minutes, and keep stirring without stopping. After 30 minutes of continuous stirring, you’ll see the mixture turn a bright green color and become gooey.
- Put the dough through a lod chong press into ice-cold water.
SUGAR SYRUP
- Now, we’ll make the sugar syrup. Place a saucepan over low-medium heat and add water and coconut sugar. Let this simmer for 3–5 minutes until it thickens slightly.
COCONUT MILK
- We will now make the coconut milk mixture. In a saucepan over low heat, add coconut milk, salt, and pandan leaves. Allow the coconut milk to cook for about 3 minutes.
SERVE
- Drain the noodles. In a bowl, add ice, then noodles, coconut milk, and syrup to taste. Top with jackfruit, corn, or other toppings if you like. Enjoy!
Notes
- Keep stirring the pandan noodle mixture continuously during cooking to prevent lumps and ensure even thickening.
- The dessert balances sweet coconut syrup with salted coconut milk for a harmonious flavor.
- Use fresh pandan leaves for authentic aroma and vibrant noodle color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 79g | 26% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 691mg | 29% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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