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A glass of lod chong singapore with a straw and pandan leaves on the side.
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Bubble Tea Noodles in Coconut Milk (Lod Chong Singapore / Cendol)

Chewy tapioca noodles and sweet jackfruit in chilled pandan-scented coconut milk
Course Dessert
Cuisine Thai
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 servings
Calories 270kcal

Equipment

  • Rolling Pin

Ingredients

Lod Chong Noodles:

  • 4.2 oz Pine Brand tapioca starch plus extra for dusting about 1 cup
  • 0.9 oz Pine Brand mung bean starch about 3 Tbsp
  • cup water
  • 5 drops green food colouring

Pandan Syrup:

  • 1 ¼ cup coconut water or water
  • ¾ cup sugar (see note)
  • 1 pandan leaf

Coconut Milk:

  • 1 cup coconut milk
  • ½ cup coconut water
  • tsp table salt
  • 1 pandan leaf

For serving:

  • 5 pieces sweet jackfruit, fresh or canned julienned against the grain (see note)
  • Lots of ice

Instructions

Make the syrup:

  • Add coconut water or water into a small pot. Tie the pandan leaf into a knot or two until it’s short enough to fit nicely into the pot and add it to the coconut water. Cover and simmer on low heat for 5 minutes to infuse.
  • Add the sugar and stir until dissolved. Cool completely.

Make the coconut milk:

  • Combine coconut milk, coconut water, and salt in a small pot. Tie the pandan leaf into a knot or two until it’s short enough to fit nicely into the pot and add it to the coconut milk. Cover and simmer on low heat for 5 minutes to infuse. Cool completely.

Make the noodles (please watch the video for technique!):

  • Whisk the starches together in a large, heat-proof mixing bowl.
  • Bring the water to a full boil, and once boiling, turn off the heat immediately (I do this in the microwave in a glass measuring cup). Add the food colouring and stir to mix.
  • Working with the water right away while it's still hot, drizzle roughly 3 tablespoons of the hot water over the flour, then quickly toss with a spoon to distribute the hot water. The parts where the flour touches the water will clump up immediately. Repeat with more hot water, again 3 tablespoons at a time, until all of the flour starts to look clumpy. You should use MOST of the hot water, but you may not need all of it.
  • Use your hand to squeeze the flour into a ball. It should be very rough but it should come together easily. If there is still dry flour, add a little more water. If it is too wet and sticks to your hand too much, you can add a little more tapioca starch, 1 tablespoon at a time.
  • Once a rough dough forms, transfer it onto a clean work surface dusted with tapioca starch. Dust the top of the dough lightly with more starch and then knead until a smooth dough forms, adding more starch if the dough sticks to your hands. If there are little lumps of flour in the dough, do not worry, this will all cook away.
  • Separate dough into 2 pieces, and cover one with a tea towel while you work with the other. Re-dust the work surface and roll the dough out into a rectangle about 2mm thick (1/16 inch). Don’t worry too much about the dimensions.
  • Once you have the right thickness, cut down the sheet so you have long strips that are 2-3 inches wide. Then generously dust the strips and cut them into noodles, about 3-4 mm wide.
  • Toss the cut noodles with a little extra tapioca starch to ensure that they do not stick together. Repeat with the remaining dough.
  • Bring a large pot of water to a full rolling boil, and meanwhile prepare a large bowl of very cold water. Once the water is boiling, “sprinkle” all of the noodles into the pot. Once the noodles float, keep them boiling for another 1-2 minutes or until cooked through.
  • To check doneness, put a piece of noodle into the cold water; it should be translucent all the way through and it should be nice and chewy with no starchiness left in the centre. If you find it too chewy, you can cook it a bit longer.
  • Once done, scoop the noodles out with a wire skimmer and put them immediately into the cold water. Once cool, drain them immediately and place them into a bowl. Do not let them linger in the water unnecessarily or they will swell up.

If serving right away:

  • Divide the noodles into a serving bowl or cup, add jackfruit, then add syrup to your liking (start with 2 Tbsp per serving), and about 4 Tbsp of the coconut milk. If possible, let it sit for 15 mins or so and the noodles will absorb some of the sweetness and will taste better overall.
    Add a lot of ice and stir well, allowing it to really chill before you eat. Eat with a big bubble tea straw or a spoon. Put out extra syrup for people to add more if desired.

If not serving right away:

  • Once the noodles are cooked, you need to keep them in liquid or they will eventually stick together into a big clump. So place the noodles into a large bowl, add the jackfruit and pour all of the coconut milk over them. Add the syrup to taste, but make it a little sweeter than you like because the ice will dilute it some. Stir to mix and keep at room temp until ready to serve, ideally no longer than 2 hours. The longer they sit the more they will swell up with liquid and the texture will be less chewy.
  • When ready to serve, portion the noodles out into bowls or cups and add a lot of ice and stir well, allowing it to really chill before you eat. Eat with a big bubble tea straw or a spoon. Put out extra syrup for people to add more if desired.
    For advance prep and storage: please see post above for details!

Video

Notes

  1. If using water for the syrup instead of coconut water, use 1 cup of sugar.
  2. Canned jackfruit has more persistent fibers, so it's best to cut against the direction of the fibers. If using fresh jackfruit, you can cut it in any direction.

Nutrition

Calories: 270kcal | Carbohydrates: 50g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 131mg | Potassium: 267mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg