Lod chong

What to get ready

• Rice flour 8.5 oz
• Tapioca starch 3.5 oz
• Pandan leaves 16 leaves
• Coconut milk 2 ½ cups
• Palm sugar 7.1 oz
• Ice cubes 32 pieces

Method

1. 1 Grind pandan leaves to extract the juice, then filter carefully to obtain the powder with its natural green color.
2. 2 Mix rice flour and tapioca flour with pandan leaf water, then heat, stirring continuously until the mixture thickens and becomes translucent.
3. 3 Pour the hot batter into a sieve with round holes, pressing it down so the batter falls directly into the bowl of ice water below.
4. 4 The noodles will shrink into a teardrop shape when they come into contact with cold water; soak them for another 10 minutes.
5. 5 Cook the palm sugar syrup, let it cool, then pour it over lightly salted coconut milk and shaved ice.

With an appliance

• Microwave 40 min

  Replace step 2: rotate the dough mixture in a glass bowl at 800 W for a total of 5 minutes, stirring thoroughly every minute until the dough thickens and becomes translucent; keep step 3 as is and press the dough while it is still hot.