Ingredients for the Coconut Cream Syrup
- 2 1/2 cups palm sugar
- 2 1/2 cups coconut cream
- 1 teaspoon salt
- aromatic Thai bakery candle
Ingredients for the lot chong noodles
- 2 cups rice flour
- 1/2 cup arrowroot flour
- 2 tablespoon mung bean flour
- 5 cups of clear Thai red pickling lime solution (2-3 tablespoons of Thai red pickling lime)
- 3/4 cups Pandan juice (from about 15 leaves)
Method
Mix 5 cups of water with Thai red pickling lime.
Leave overnight allowing the lime to sink to the bottom and the solution clears. collect the clear solution and hang up aside.
In the pestle and mortar finely pound Pandanus leaves with 3/4 cup of water.
Transfer the pesto-like paste into a thin white cloth
Press and extract the concentrate pandan juice. put aside.
Grate about 5 cups of coconut.
Using your hands massage and knead the coconut until coconut cream oozes, add no more than a cup of luke warm water while working the coconut.
Transfer into a thin white cloth and squeeze to extract the fresh coconut cream.
In the mixing bowl add to the coconut milk equal amount of high quality palm sugar and a teaspoon of salt.
With your hands dissolve the plam sugar eliminating all of the lumps. don't use heat!.
Light up aromatic candles on the small bowl, tilt down 45 degrees to let the oils burn.
put the smoking candle in the cup floating over the coconut cream and palm sugar mix, cover and leave for 20 minutes to smoke.
To a brass wok add 2 cups of rice flour
Add 1/2 cup of arrowroot flour
And 2 tablespoons of mung bean flour
Mix together the dry ingredients.
and then, gradually add clear Thai red pickling lime solution kneading as you go.
Combine the flours to a lump.
Increase the more liquids and keep working untill you get a smooth dough.
When you are getting a nice and smooth dough, stop adding liquids and keep kneading.
knead for about 5 minutes until you believe that the dough has a good elasticity.
Increase the remining pickling lime liquids and dissolve the dough.
Place the wok over medium high heat.
Stir constantly at the SAME DIRECTION
When the mixture starts to thicken…
LOWER the heat
and add the pandan juice.
Stir constantly at the SAME DIRECTION
you will have to keep doing it for about twenty minutes. DON'T stop stirring.
If the dough is gets a good shiny color it's a sign that that it's cooked well.
Test by droping a little into a cold water bath.
When it solidifies immidiatly than its ready for pressing.
Prepare the press box
Fill it with HOT dough. and lightly press the dough, creating noodle like drops it falls into water. do not let the dough to cool down. You should press it hot.
Leave the Lodchong noodels in the water until serving.
Serve the noodles in a dish, topping with the coconut syrup and crushed ice
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