Thai Traditional Kitchenware for LOD CHONG : Size Medium

Material : stainless steel

Size : tall 4.5 inches (11.5 cm)Approx

Diameter : Ø 4.5 inches (11.5 cm)Approx

Press spacebar surface height : 7 inch (17.5 cm)Approx

Product description

Descriptions Thai Traditional Cookware for LOD CHONG (Cendol in coconut milk) is a Thai recipe cookware.

Made from stainless.

Used for making LOD CHONG (Cendol in coconut milk).

It is a special stainless pot with lots of hole at the bottom.

It is used to create LOD CHONG that are in line shape.

Lod Chong's size is thicker and herefore, the hole of Lod Chong Lod Chong in Coconut Milk Thai Lod Chong - One more delicious Thai dessert which delicious and not difficult to make. 

Ingredients : 

LOD CHONG *100 g flour * 30 grams arrowroot * Flour 20 g chilled sweet vermicelli in coconut milk * 450 g lime water * Pandan juice 250 g * Ice Ingredients : Coconut Milk * 250 grams of milk * 150 g sugar * 1/2 teaspoon salt * Fragrant candle Photos are representative of what you will get. The actual item may be slightly different from the photo. Color of item may be slightly different from the Photos. due to the lighting during photo taking or individual monitor's settings. How to make Pour rice flour in a large wok, followed by mung bean flour and the pandan water mixture. Cook over medium heat. Start to stir right away. The recommended technique is to stir in one direction only. Continue stirring for 10-15 minutes until the batter starts to set with thick consistency. Turn off the heat and pour the cooked batter into a Lod Chong press with a bucket below containing water at room temperature to capture the Lod Chong noodles. Press down in a pumping motion so the noodles will be short. Topping Sauce In a pot, melt the palm sugar and jasmine water together. When it comes to a boil, remove it from heat and stir in the sugar right away. Add coconut cream and sir until blended. Serve Place Lod Chong noodles in a bowl and add the topping sauce and crushed ice. Enojy Eating...