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Lod Chong

       By: Chef Lek  

Recipe Detail :

Lod Chong - The original of this Thai dessert comes from Yaowarat or Chinatown which sold around Singapore cinema. That’s why many people called Lod Chong Singapore. Although in fact that Lod-Chong is real Thai dessert.




Lod Chong - The original of this Thai dessert comes from Yaowarat or Chinatown which sold around Singapore cinema. That’s why many people called Lod Chong Singapore. Although in fact that Lod-Chong is real Thai dessert.
1. 300 grams Flour
2. 300 ml. Pandan Juice
3.100 grams Flour sprinkle the manual
4. 1000 ml. Coconut milk
5. Jasmine Smell
6. Pandan Leaves
7. 1/2 Tsp. Salt
8. 300 grams Granulated Sugar
9. 300 ml. Water
10. 1 Cup Sliced Jackfruit
11. 1 Cup Pepper

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1. Heat coconut milk and salt then turn off the gas and set aside to cool.
2. Heat water, sugar, pandan, jasmine smell and water. Simmer for 5 minutes and turn off the gas. Set aside to cool.
3. Put Pandan juice into the microwave for 4 minutes or until boiling. Add to tapioca flour to stir well quickly. Then knead together until smooth.
4. Roll the dough into a thin sheet. Use a knife to cut into strips about 5 inches long and not more than 2-3 mm thick. Then sprinkle with flour.
5.  Put Lod Chong in boiling water and when it start floating up, put in the cold water. Then put Lod Chong in a cold coconut milk.
6. Serve by put into the glass with ice. Follow by Lod Chong, coconut milk and syrup. Sprinkle with the chopped jackfruit. Ready to serve.

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Lod Chong




Lod Chong - The original of this Thai dessert comes from Yaowarat or Chinatown which sold around Singapore cinema. That’s why many people called Lod Chong Singapore. Although in fact that Lod-Chong is real Thai dessert.

Ingredient of Lod Chong

1. 300 grams Flour
2. 300 ml. Pandan Juice
3.100 grams Flour sprinkle the manual
4. 1000 ml. Coconut milk
5. Jasmine Smell
6. Pandan Leaves
7.1/2 Tsp. Salt
8. 300 grams Granulated Sugar
9. 300 ml. Water
10. 1 Cup Sliced Jackfruit
11. 1 Cup Pepper

How to Cook Lod Chong

1. Heat coconut milk and salt then turn off the gas and set aside to cool.
2. Heat water, sugar, pandan, jasmine smell and water. Simmer for 5 minutes and turn off the gas. Set aside to cool.
3. Put Pandan juice into the microwave for 4 minutes or until boiling. Add to tapioca flour to stir well quickly. Then knead together until smooth.
4. Roll the dough into a thin sheet. Use a knife to cut into strips about 5 inches long and not more than 2-3 mm thick. Then sprinkle with flour.
5. Put Lod Chong in boiling water and when it start floating up, put in the cold water. Then put Lod Chong in a cold coconut milk.
6. Serve by put into the glass with ice. Follow by Lod Chong, coconut milk and syrup. Sprinkle with the chopped jackfruit. Ready to serve.

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