Lod chong (Thai pandan noodles in coconut milk)
Bright green pandan jelly noodles in chilled sweet coconut milk with crushed ice, the Thai answer to a hot afternoon.
- Time45 min
- LevelMedium
- Costabout £0.57 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the rice flour, tapioca flour, water, pandan extract and salt in a non stick pan until smooth. Cook over a medium heat, stirring all the time, for 6 to 8 minutes, until it turns into a thick, glossy, translucent paste.
7 min - 2
Set a colander with large holes (or a potato ricer) over a big bowl of ice cold water. Pour the hot paste into the colander and press it through with a spatula so short noodles drop into the water.
- 3
Leave the noodles in the ice water for 10 minutes to set firm. Drain well.
- 4
Warm the coconut milk, palm sugar and the second pinch of salt in a pan, stirring until the sugar dissolves. Cool and chill in the fridge.
10 min - 5
Divide the noodles between 4 glasses. Pour over the chilled sweet coconut milk and top with crushed ice.
- 6
Serve straight away, with a spoon and a straw.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
