Lod Chong (Pandan Jelly Dessert)

Name: Lod Chong (Pandan Jelly Dessert)
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 100g Rice Flour; 30g Mung Bean Starch; 12 leaves of Pandan Leaf, for juice; 500ml Water, for blending with pandan leaves (to make pandan juice); 1/4 tsp Fine Salt; 200g Palm Sugar; 120ml Water; 1 leaf of Pandan Leaf, knotted; 400ml Coconut Milk; 1/4 tsp Fine Salt; 1 leaf of Pandan Leaf, knotted; 4 cups Crushed Ice

Lod Chong is a refreshing Thai pandan jelly dessert of soft green noodles served in sweet palm-sugar syrup and creamy coconut milk over ice. Bright, fragrant pandan gives the noodles a delicate aroma while the cool syrup and coconut milk create a perfect balance of sweet and creamy. It's an easy, make-ahead treat that's wonderfully cooling on warm days.

Lod Chong is a refreshing Thai pandan jelly dessert of soft green noodles served in sweet palm-sugar syrup and creamy coconut milk... Show more

Traditional Thai Recipe

Health Grade

D- · Occasional

Time

55 min

Price

0,74 €

Calories

337 kcal

vegan

low calorie

gluten free

low fat

kid friendly

comfort food

Method

Rinse the pandan

Rinse the 12 pandan leaves well and shake off the excess moisture.

Blend the juice

Tear the washed leaves into smaller pieces, add them to a blender with 500 ml Water, and blend until the liquid is vivid green and the leaf fibers are finely broken down, about 1 minute. Strain the mixture through a fine-mesh strainer, pressing firmly to extract as much juice as you can.

Whisk the batter

In a bowl, whisk together Rice Flour, Mung Bean Starch, and 0.2 tsp Fine Salt, then gradually whisk in all of the pandan juice until the mixture is smooth and lump-free. Keep scraping the sides of the bowl so no dry starch hides at the bottom.

Cook the jelly

Pour the pandan starch mixture into a saucepan and cook over medium-low heat, stirring constantly and scraping the bottom, until it thickens into a glossy paste and starts to look slightly translucent, about 8 minutes. Keep stirring until it pulls away from the pan in one soft mass, then spread it into a shallow dish and smooth the top.

Chill to set

Let the jelly cool in the dish, then refrigerate until firm and set, about 20 minutes. Use that time to make the palm sugar syrup and coconut milk sauce.

Slice the jelly

Run a knife under water, then cut the set jelly into short, noodle-like strips or thin ribbons. Separate the pieces gently with your fingers so they don't clump together.

Make the syrup

Set a small saucepan over medium heat and combine Palm Sugar, 120 ml water, and a knotted pandan leaf. Stir until the sugar dissolves, then simmer until the syrup is smooth and lightly glossy, about 5 minutes; lift out the leaf and keep the syrup warm.

Warm the coconut sauce

In another small saucepan, warm the Coconut Milk with the remaining 0.2 tsp Fine Salt and the other knotted pandan leaf over low heat, stirring often, until it is steaming and just barely trembling at the edges, about 3 minutes. Do not let it boil hard; once the flavor is rounded, remove the leaf and keep the sauce warm.

Assemble and serve

Divide the pandan jelly among 4 bowls, add a generous mound of Crushed Ice to each one, then spoon over the palm sugar syrup and coconut milk sauce. Serve immediately so the ice stays frosty and the sauces stay distinct and creamy.