Thai cuisine · Desserts & Sweets

Lod Chong Nam Kati

Green pandan rice-flour noodles pressed into ice water, served in sweetened coconut milk with ice.

Ingredients · for 4 servings

• 100 g rice flour
• 40 g tapioca starch (or cornstarch)
• 6 pandan leaves
• 600 ml water
• 400 ml coconut milk
• 100 g palm sugar
• 1/2 tsp salt
• 1 handful ice cubes

Instructions

1. Cut the pandan leaves into small pieces, blend finely with 200 ml water, press through a sieve and top up the green juice with the remaining water.
2. Stir in the rice flour and tapioca starch until lump-free and cook the mixture over medium heat, stirring constantly, for 5–7 min. until a thick, glossy mass forms.
3. Set up a large bowl with cold water and half the ice cubes.
4. Press the hot mass in batches through a coarse sieve or a slotted spoon directly into the ice water – the drops set immediately into green noodles with little tails.
5. Bring the coconut milk to a brief boil with the palm sugar and salt until the sugar has dissolved, and chill completely.
6. Fill the drained noodles into glasses, pour over the cold coconut milk and serve with the remaining ice cubes.