Monday, 26 September 2011

Thai Lod-Chong or Thai Chendol

Thai Lodchong (in Singapore call Cendol or Chendol) is a dark green made from rice flour, serving with coconut milk and palm sugar. It used to be served with or without ice, if for prefer. Lodchong as Thai desserts have been around since an ancient times. It had a sweet taste of palm sugar and fragrance of coconut milk also a pandan leave too.

The recipe I got recommended from my friend whose stay oversea, and it's not so difficult to make. That I has tried to make it today. 

1/4 cup of mung bean flour 
1-1/4 cup of green color - make from pandan leave juice.  
1-1/2 cup coconut milk 
1/2 cup palm sugar 
pinch of salt 

Mix flour and green water together and put on the low heat, stir until the flour is a brilliant and dark green color. Spoon the flour into the Lodchong can press and then press flour through the holes and put into the cool water.

for coconut milk, mix coconut, palm sugar and salt to a small pot. Put on low heat and stir until the palm sugar dissolve, take down from the heat, let it's cool down. 

If you not eating right now, you can keep the Lodchong in the water like this, when you want to eat it you just use colander and take it out from water and then add coconut milk.

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