Lod Chong

“Lod Chong” (ลอดช่อง) or cendol is dessert consists of jelly noodles and coconut milk syrup.
lod chong and taro



  • 1 cup rice flour (add some of arrowroot starch prefered).
  • 5 cups limewater.
  • 10 pandan leaves (or pandan flavor).
  • sliced of cooked taro or muskmelon (optional).
  • ice.


  1. Wash pandan leaves. Slice and crush them into water.
  2. Thresh flour with limewater. Mix them into water with pandan then heat mixture. Always stire mixture.
  3. Take mixure into ricer/spaetzle maker. Press mixture into room temperature water for making cendol.
  4. Drain water from cendol. Eat with coconut milk syrup and ice, taro and muskmelon.

Coconut milk syrup.

  • 500 g palm sugar.
  • 500 g shredded coconut.
  • 3/4 cup water with jasmin flavor.
  • 1/4 tsp salt.


  1. Scrape coconut with jasmine flavor water. Separate cream of coconut milk.
  2. Mix palm sugar and salt into coconut milk then boil.

Pumpkin in Coconut Milk ( Fak Tong Kaeng Buad )

Pumpkin in Coconut Milk ( ฟักทองแกงบวด Faak Tong Kaeng Buad ) like previous menu but use pumpkin instead of banana. This is dessert, not soup.



  1. Clean pumpkin then peel its skin, also remove its seeds. Slice to small chunks like dices.
  2. In a pot, heat coconut milk slowly. Add salt then stir constantly.
  3. When coconut milk hot, put sliced pumpkin chunks wait until it is boiled.
  4. Add sugar.

Bananas in Coconut Milk (Gluay Buad Chee)

กล้วยบวชชี (Gluay Buad Chee) Thai recipe banana-based dessert for 4 persons


  • 400g coconut milk
  • 2 tbsp sugar
  • ½tsp salt
  • 6 pcs bananas (ripen and small)


  1. In a pot, heat coconut milk slowly. Add sugar and salt then stir constantly.
  2. When coconut milk is boiled, slice bananas in 1-inch slices and put them into coconut milk and wait until it is boiled.
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