Lod Chong with Coconut Milk Syrup - Traditional Recipe

Steps

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1. 1
   Prepare the slaked lime water by mixing red lime with clear water and allowing solids to settle; use only the clear liquid on top.
   ▶ ≈0:28
2. 2
   Wash pandan leaves, chop into small pieces, blend with lime water in a mixer, then strain through fine cloth to obtain the fragrant green liquid.
   ▶ ≈1:01
3. 3
   Combine the three flours and mix into the pandan lime water, stirring with a wooden paddle until the batter becomes smooth and velvety.
   ▶ ≈1:41
4. 4
   Continue stirring as the batter becomes sticky and glossy, then add the remaining pandan lime water and keep stirring until fully combined.
   ▶ ≈3:00
5. 5
   Place the batter on medium heat and stir constantly in one direction, scraping all the way to the bottom to prevent air bubbles and ensure even cooking.
   ▶ ≈3:32
6. 6
   After about 5 minutes of stirring, reduce heat to low and increase stirring speed. The batter will develop small lumps that will gradually integrate as you keep stirring.
   ▶ ≈4:27
7. 7
   Keep stirring until the batter becomes completely clear and glossy. Test by lifting it with a wooden spoon—if it forms a thin, continuous strand, it's done.
   ▶ ≈4:59
8. 8
   Add the reserved 200 ml of lime water about halfway through cooking and keep stirring to maintain the smooth consistency.
   ▶ ≈5:36
9. 9
   Fill a tall container with cold water or ice water. Use a pandan noodle mold or press to extrude the warm batter directly into the cold water to form the delicate strands.
   ▶ ≈7:15
10. 10
    Press the mold gently with a pulsing motion rather than in one continuous squeeze. The strands should fall naturally into the cold water without breaking.
    ▶ ≈8:36
11. 11
    Let the strands cool and set completely in the cold water, then drain before serving. They should be tender yet hold their shape perfectly.
    ▶ ≈8:59
12. 12
    Make the syrup by combining coconut palm sugar, salt, and coconut milk in a pot. Heat just until the sugar dissolves completely, then remove from heat and let cool.
    ▶ ≈9:06
13. 13
    For personal consumption, you can skip heating and simply mix the ingredients. For commercial use or longer storage, bring to a gentle boil to improve shelf life.
    ▶ ≈9:26
14. 14
    Serve the cooled strands in a bowl, optionally add sliced Thai cucumber for extra aroma, and pour the coconut syrup over just before eating.
    ▶ ≈10:03