Lot chong nam kathi

What to get ready

• Rice flour 180 g
• Tapioca starch 100 g
• Pandan leaves 16 leaves
• Coconut milk 600 ml
• Palm sugar 140 g
• Salt 4 g

Method

1. 1 Blend pandan leaves with water and strain to obtain about 250 ml of green juice.
2. 2 Mix rice flour and tapioca flour into pandan leaf water, then strain through a sieve until the mixture is very smooth.
3. 3 Stir the mixture over medium heat for 8 minutes until the batter is thick, translucent, and stretches into threads.
4. 4 Pour the hot batter through a sieve with round holes into a bowl of ice water, and let it sit for 5 minutes until the rice noodles firm up.
5. 5 Cook the coconut milk with palm sugar and salt over low heat for 6 minutes, then let it cool completely.
6. 6 Scoop the rice noodles into a glass, pour in coconut milk, and add shaved ice.

With an appliance

• Microwave 45 min

  Replace step 3: Stir the pandan leaf powder mixture in a large bowl at 700 W for 5 minutes, stirring every minute until the mixture becomes translucent and stringy. Replace step 5 by stirring the coconut milk at 600 W for 3 minutes, stirring occasionally and preventing it from boiling over.