Lod Chong

Tuesday, January 25, 2011

Love..love!! This particular dessert more than I can explained. The funny thing is that it not even chewy! And we all know how much I love anything with a chewy texture. Although it lack the chewy texture, but it deliver in other areas to makes you just fall in love with it, such as the soften of short noodle like strains that just slip through your mouth and down your throat, just leaving the creamy coconut milk sweet linger and yearning for more. Come to think of it, the reason that I love eating this thoroughly satisfying dessert, because of the memories that goes with it. I will always remember the first time eating it in Cambodia from a street vendor. My grandmother bought me my first bowl and that was the sweetest most precious things I ever taste after many years in starvation and away from modern civilization (actually survived the killing field). So this one dessert brought back so many heartwarming memories.

This is the one dessert that you will only see at private gathering such as birthday, New Year or special occasion, because it is time consuming to make and very intimidating for those that never made it before. So if you happen to stumble upon this dessert as a house guest, consider yourself lucky…because you must be special!

The pandanus squeeze
* Note: Adding tapioca flour gives the texture of slight tougher taste, without makes it softer and just the right soft and slight chewy texture.


1 Cup of rice flour
3 ½ Cups of red limestone water
1 Tsp of pandanus squeeze
½ Tsp of pandanus liquid flavor
¾ Cup of palm sugar
2 Tsp of tapioca starch mix with 2 Tbsp of cold water
1 Can of coconut milk
¼ Tsp of salt


1. Use ½ canister of red limestone and add 7 cups of water. Let it sit overnight.
2. Before you do anything get some ice and put in bucket with cold water.
3. Next day take the half of that water 3 ½ cups and pour through a cheese cloth and into a non stick pot.
4. Now add the rice flour, tapioca starch, pandanus flavor and squeeze and knead with wooden spoon until it fully mixed together into liquid form.
5. Over medium heat, place the pot and stir continuously.
6. When the batter turn bright green, thicken and almost glossy looking it done. The texture when you pick up the spoon should run like the gooey slime. About 25 to 30 minutes.
7. Placing the salim’s presser only 2” inches about the ice water, gently and slowly pour the batter into it little at time. Now give it a hard but short press. Once the batter hits the cold water it will holds it shape. Continue until you finished with all the batter. Let it sit in that water.
8. Now in a small pot add the coconut milk, palm sugar and salt and bring to boil and remove from heat.

Serve room temperature or add some ice for a cooling dessert. Enjoy!


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