two-hole slit<\/p>\n
Tapioca flour 250 grams
700 grams of pandan leaves
300 grams of water
syrup
500 grams of sugar
500 grams of water
50 grams of pandan leaves
coconut milk
Pasteurized coconut milk bag 500 g.
2\/3 teaspoon salt
side dishes
coconut jelly
jackfruit
boiled corn
boiled taro
Tub Tim Krob, etc.<\/p>\n
how to make lod chong singapore<\/strong> Techniques for making long-lasting sticky noodles<\/strong> <\/p>\n\n\n weather in Thailand However, it’s suitable for making a sweet, cold drink to refresh yourself. sweet and refreshing with technique to make the lines not sluggish Sticky for a long time! The popular menu that we see the vendors pushing the cart passing by. Have to run and follow to buy every time But this […]<\/p>\n","protected":false},"author":1,"featured_media":902,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27],"tags":[63],"class_list":["post-172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert-thai","tag-dessert-recipes"],"yoast_head":"\n
Take the pandan leaves, clean them thoroughly, then spin them, add a little water. Blend thoroughly. Then filter the water and set aside.
Bring sugar, water and pandan leaves to add aroma to the fire. Use medium heat on medium heat. keep simmering until the sugar dissolves well Pandan leaves smell good. Then reduce the heat to low and simmer for another 5-10 minutes, then let it cool.
Pour a bag of pasteurized coconut milk, salt and bring to a boil over medium-low heat. persistent people so as not to break the coconut milk When the coconut milk is hot, lift it from the stove and set aside.
Bring the pandan juice that was squeezed in the first place to boil. Then immediately mixed with tapioca flour, gradually adding water little by little. Knead the dough well with pandan juice. It takes about 10 minutes.
Then bring the kneaded dough to flatten, cut into strips, the size you like, bring to boil in boiling water, boil until cooked. good clean powder Set aside in a bowl.
Scoop the boiled syrup into a small bowl of lod chong flour. in order not to let the dough become sluggish and absorb more water
Serving scoop, starting with jackfruit, Lod Chong noodles, syrup, simmered coconut milk, ice, topped with Nata de Coco as you like, and finished.<\/p>\n
while kneading the dough through the channel Use pandan juice that is boiled. Immediately mix into the dough. because it will make the flour partially cooked and clump together quickly make it sticky for a long time
When the noodles are cooked, Lod Chong is cooked. Should be knocked with cold water immediately.
Lines under the channel that are held in a bowl. It should be mixed with boiled syrup. because the syrup will not make the water go through the channel to absorb more water Makes the lines not sluggish and sticky for a long time<\/p>\n![\"\"](\"https:\/\/freemenufoodthai.com\/wp-content\/uploads\/2023\/02\/\u0e25\u0e2d\u0e14\u0e0a\u0e48\u0e2d\u0e07.jpg\")
<\/figure>\n","protected":false},"excerpt":{"rendered":"