Lod Chong Recipe

Rice flour: A fine flour made from finely milled rice, used to create the base of the noodles.

Tapioca flour: A starchy flour derived from the cassava root, adding a chewy texture to the noodles.

Pandan juice: Freshly squeezed juice from pandan leaves, providing a natural green color and aromatic flavor.

Coconut milk: A creamy liquid extracted from grated coconut meat, used to create the sweetened sauce.

Sugar: Sweetens the coconut milk, balancing the flavors of the dessert.

Salt: Enhances the overall flavor by balancing the sweetness.

When preparing pandan juice, ensure it is freshly squeezed for the most vibrant color and flavor. To achieve a smooth mixture when combining rice flour and tapioca flour with the pandan juice, whisk continuously to avoid lumps. When cooking the mixture, stir constantly over medium heat until it thickens to the consistency of a thick batter. For the best texture, strain the thickened mixture directly into a bowl of ice water to form the noodles. This rapid cooling helps set the noodles quickly, giving them a firm yet chewy texture. When heating the coconut milk with sugar and salt, do so gently to prevent the coconut milk from curdling. Stir until the sugar is completely dissolved for a smooth, sweet finish.

• rice flour - Substitute with glutinous rice flour: Glutinous rice flour provides a similar texture and consistency, making it a good alternative for rice flour in Lod Chong.

• tapioca flour - Substitute with cornstarch: Cornstarch can mimic the thickening properties of tapioca flour, though the texture might be slightly different.

• freshly squeezed pandan juice - Substitute with pandan extract mixed with water: If fresh pandan leaves are unavailable, pandan extract diluted with water can provide a similar flavor and color.

• coconut milk - Substitute with almond milk mixed with coconut extract: For those who are allergic to coconut or prefer a lighter option, almond milk with a few drops of coconut extract can be used.

• sugar - Substitute with palm sugar: Palm sugar has a rich, caramel-like flavor that complements the other ingredients well, making it a suitable substitute for sugar.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt to add a slightly different mineral taste.

• Allow the lod chong noodles to cool completely before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the cooled lod chong noodles into an airtight container. Ensure the container is clean and dry to maintain the noodles' freshness.
• Store the container in the refrigerator. The lod chong noodles can be kept for up to 3 days. Beyond this period, the texture may start to degrade.
• For the sweetened coconut milk, let it cool to room temperature before transferring it to a separate airtight container.
• Refrigerate the sweetened coconut milk for up to 3 days. Stir well before using, as the coconut milk may separate over time.
• If you wish to freeze the lod chong noodles, place them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Frozen lod chong noodles can be stored for up to 1 month.
• To thaw, transfer the frozen lod chong noodles to the refrigerator and let them thaw overnight. Avoid microwaving as it can alter the texture.
• Reheat the sweetened coconut milk gently on the stove over low heat, stirring occasionally. Do not boil, as this can cause the coconut milk to curdle.
• Combine the thawed lod chong noodles with the reheated sweetened coconut milk just before serving for the best texture and flavor.

• Gently reheat the coconut milk mixture in a saucepan over low heat. Stir occasionally to prevent it from scorching.

• For the lod chong noodles, bring a pot of water to a gentle simmer. Place the noodles in a heatproof strainer and dip them into the simmering water for about 30 seconds to 1 minute, just until they are warmed through.

• Alternatively, you can use a microwave to reheat the lod chong noodles. Place the noodles in a microwave-safe bowl, cover with a damp paper towel, and heat on medium power for 30-second intervals until warmed.

• Once both components are reheated, serve the noodles in a bowl and pour the warm coconut milk mixture over them. Enjoy your lod chong as if it were freshly made!

• Mixing bowl: To combine the rice flour and tapioca flour with the pandan juice until smooth.

• Whisk: To mix the flours and pandan juice thoroughly.

• Saucepan: To cook the flour mixture over medium heat until it thickens.

• Strainer: To strain the thickened mixture into a bowl of ice water, forming noodles.

• Bowl of ice water: To cool and set the noodles formed from the thickened mixture.

• Another saucepan: To heat the coconut milk, sugar, and salt until dissolved.

• Serving bowls: To serve the noodles and pour the sweetened coconut milk over them.

• Ladle: To pour the sweetened coconut milk over the noodles in the serving bowls.

Pre-make pandan juice: Prepare pandan juice in advance and store it in the fridge to save time.

Use canned coconut milk: Opt for canned coconut milk instead of making it from scratch.

Batch cook noodles: Cook a larger batch of lod chong noodles and store them in the fridge for quick assembly.

Simplify sweetening: Use pre-made simple syrup instead of dissolving sugar each time.

Use a piping bag: Use a piping bag to quickly form noodles into the ice water.