Snack · 35 min · thai

Lod Chong

Dinner decisions, handled: Lod Chong pairs rice flour with pandan juice for a 35-minute Thai snack.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Rice flour
• 1 cup Pandan juice
• 2 cups Coconut milk
• 3/4 cup Palm sugar
• 1/2 tsp Salt
• 4 cups Crushed ice

Steps

1. Whisk the rice flour into the pandan juice until smooth, then cook over medium heat, stirring constantly, until it thickens into a glossy green paste, about 8 minutes.
2. Press the hot paste through a potato ricer or colander into ice water — the cold shock sets the worms into springy, chewy noodles.
3. Simmer the palm sugar with a splash of water into a dark syrup; cool.
4. Whisk the coconut milk with salt until smooth — salted coconut milk is the non-negotiable counterpoint to the sweet syrup.
5. Layer in tall glasses: noodles, crushed ice, coconut milk, then a generous pour of palm syrup.
6. Stir at the table so every spoonful carries green noodles, salty cream, and caramel syrup.
7. Serve immediately; lod chong is Thailand’s answer to a heat wave, eaten fast and cold.

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