Lod Chong, a traditional Thai dessert, is cherished for its refreshing taste and unique texture. Originating from the Central region of Thailand, this dessert is particularly popular during the hot summer months. Lod Chong consists of pandan-flavored rice flour noodles, served in a sweet, fragrant coconut milk syrup, and often accompanied by crushed ice. It provides a delightful combination of creaminess and chewiness, making it a favorite among locals and tourists alike.

Creating Lod Chong requires a specialized tool, often referred to as a "Lod Chong maker" or "Lod Chong press." This tool is essential for forming the dessert's characteristic green noodles. Typically, the Lod Chong press is a simple, cylindrical container with small holes at the bottom. The pandan-flavored rice flour dough is placed inside the container, and pressure is applied to extrude the dough through the holes, forming noodle-like shapes. These noodles are then briefly cooked in boiling water until they float, signifying that they are ready to be combined with the coconut milk syrup.

The Lod Chong tool is a quintessential part of making this traditional dessert, ensuring the noodles have the right size and texture. While modern versions of this tool might use stainless steel for durability and ease of cleaning, traditional versions were often made from coconut shells or bamboo. Whether you are using an old-fashioned or a contemporary Lod Chong press, this tool remains integral to recreating the authentic taste and texture of this beloved Thai dessert.

Lod Chong is a traditional Thai dessert that is both refreshing and delightful, perfect for warm weather. To make this delicious treat, you will need a few key ingredients: rice flour, mung bean flour, pandan leaves, sugar, coconut milk, and ice. Below is a step-by-step guide to creating this delectable dessert.

First, prepare the pandan juice by blending a handful of fresh pandan leaves with water until smooth. Strain the mixture to extract the vibrant green juice. In a mixing bowl, combine 1 cup of rice flour and 2 tablespoons of mung bean flour, then gradually add the pandan juice, stirring until you get a smooth batter. Next, pour the batter into a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes a dough-like consistency. Remove from heat and allow it to cool slightly.

To form the Lod Chong noodles, you will need a special tool called a Lod Chong press or a colander with large holes. Fill a large bowl with ice-cold water. Spoon the warm dough into the press and press it through the holes directly into the cold water, creating green noodles. Allow the noodles to firm up in the water for a few minutes, then drain and set aside.

For the final step, prepare the sweet coconut milk by combining 1 cup of coconut milk with 1/4 cup of sugar in a saucepan. Heat gently until the sugar dissolves, then cool to room temperature. To serve, place a generous amount of the Lod Chong noodles in a bowl or glass, pour the sweetened coconut milk over them, and add crushed ice on top. Enjoy this refreshing Thai dessert immediately for the best experience.