Bubble Tea Noodles in Coconut Milk Recipe (Lod Chong Singapore, Cendol) ลอดช่องสิงคโปร์

welcome to hot thai kitchen so it is time for  another thai dessert this one if you like bubble   tea you're gonna like this because it's sort of  like bubble tea but with noodles so they're jelly   chewy noodles in a light iced coconut milk so good  so refreshing in thai these are called lod chong   singapore so lod chong is our term for these green  dessert noodles and you might know them as cendol   and singapore is singapore but there's actually no  relation to singapore the country there's a funny   story well not funny there's an interesting story  behind the name i will write up all about that in   the website post so today's recipe is sponsored by  pine brand but not glass noodles this time we have   kind brand mung bean starch and tapioca starch  and yes we're gonna use both of these starches   in our noodles today let's get started so there  are three things we have to make for this dessert   the syrup the coconut milk and the dessert sounds  like a lot they're all pretty quick so i'm going   to do the syrup first so what i've got in here is  some coconut water which is actually optional you   can totally do this with plain water but to add  a little bit of an aroma and character if you've   got some coconut water go ahead and use that and  then i'm going to infuse it with some of course   pandan leaves so pandan leaves are for those of  you who don't know basically our vanilla it's   the herb i guess that we infuse into basically all  of our dessert is a nice floral slightly coconutty   aroma you can buy it fresh or frozen frozen  one works totally fine i'm going to just use   one of these and one is quite long actually i  probably don't need one half is totally fine   and in order for it to fit into my pot what we  normally do is we just tie it into a knot and   the process of tying it into a knot will also  bruise the leaves and release all the aroma so you   can give it another scrunch to make sure that's  really well bruised and off it goes so i'm gonna   turn this on and bring it to a simmer and just let  it simmer for about five minutes ten minutes five   minutes is good enough i think just until you can  really smell that pandan aroma i don't have that   much liquid but get in there submerge yourself  and then just so that i don't let everything   evaporate away i'm gonna keep a cover on it  this is not the lid for this pot but good enough   much better okay oh that smell of both coconut  water and pandan leaves so good now i'm just   going to turn this off for now and add the sugar  so if you're just using water you may need to   add a little bit more sugar and also don't  forget if you're using coconut water choose   100 coconut water not once with sugar added okay  so that's that i'm gonna now put this in a bowl   and let it cool the next thing we're gonna make  is the coconut milk which includes coconut milk we're not making coconut but we're gonna  make the coconut milk portion of this thing   second thing we're gonna do is to make the  coconut milk component of this thing which   includes coconut milk ah surprise and basically  the reason why we're doing the syrup and the   coconut milk separately is so that you can then  customize how sweet you want the thing okay so   this is too rich so we're gonna thin it out  either with water or once again with coconut   water because we already have it for the other one  so why not never hurts to add more flavor and then   again we're going to flavor this with our pandan  leaves so we're going to again show you how to   fold it in case you missed it the first time it  doesn't have to be a perfect knot the purpose of   the knot is to bruise and also to make it fit  so that goes in and then i'm also going to add   just a little bit of salt which is always needed  in a thai dessert to balance the sweetness turn   this on and simmer it for again for five minutes  just to infuse the pandan and once again because   we're dealing with such a small amount of liquid i  don't want to lose half of it while it's simmering   the right size lives for the right size  pot once it smells good it's had about   five minutes you turn that off and let this  cool now the noodles the most important part   i'm gonna use two starches for this the first  one is tapioca starch which is the main one   and then i'm also going to add a little bit  of mung bean starch now you can do this with   all tapioca but if you think about it tapioca is  very chewy and elastic like think bubble tea right   but mung bean starch you can think of the glass  noodle texture for that it's not quite that   stretchy and chewy and i think mixing a little bit  in softens that chewiness a little bit making it   a nicer texture overall again you can just use  tapioca but i think a little bit a little bit of   both is nice and i am using pine brand for both of  these starches our sponsor today and pine brand is   a trusted brand that's been around in thailand for  many many years it's premium great starch they're   made in a state-of-the-art facility so you can be  sure they're clean and pure with no contamination   and these starches are actually really really  versatile there are lots of recipes that you   can make with it i'll link to some in the  description below and as a little bonus what   i love about it is the bags are really thick and  sturdy unlike some other brands you find at your   asian markets which i have found out the hard way  the thin plastic leak very easily and you discover   starches in your shopping bag so this is a nice  little bonus so it's very easy what you want to   do is first mix these two starches together i  want to make sure i whisk this well together   before i add the water okay now with the water  i've got a measured amount of water here but i   need to bring this to a full boil but since it's a  small amount i'm just gonna do it in the microwave okay while this is still hot work pretty quickly  put some food coloring in it so typically this   is green so i'm just gonna do five drops of green  hopefully that's enough and with different brands   of food coloring it'll be different normally i'd  say you can skip the food coloring if you want   to but it really doesn't look very good if it's  just like a whole thing of white okay while this   is still hot what you want to do is drizzle it  a little bit give it a toss and where the start   touches the water it'll gel up and cook right away  and that's what you want a little at a time and   you should use most of it but you may not need all  of it and i'm just tossing just to help distribute   the cooked starch it does require a little bit  of skills but it's a really forgiving dough   if you make it too wet you can add more flour  if you make it too dry you can add more water   and you want to do it little by little just so  that you don't accidentally add too much and also   to get a nicer distribution of the dough okay it's  starting to clump together now but it's still dry   the problem with the dough that's too  dry is the noodles will be quite brittle   and they'll break more easily no big deal they  still cook up okay so if anything i try to air   on the side of adding a little bit too much  water and then adding extra starch to make it   more manageable okay i'm gonna stop here  because it's starting to come together for me   and then what i'm gonna do now is go in with my  hands and try to coax it together into a dough   yeah so i'm giving you an amount of water that's  probably a little bit too much but it's better to   have a little too much than not enough okay so  now i'm gonna transfer it onto my work surface   here and i wanna dust my work surface with  some tapioca starch to prevent it from sticking   and this dough i'm telling you is so  forgiving every time i make it it ends   up a little different like first time was  too dry and then it was too moist i had to   fix it and then it was this and that well  it cooks up perfectly every time so it like   sometimes it was lumpy sometimes it was smooth  but once you make it into noodles turn it into   the dessert it all comes out like you can't even  tell see and then when the consistency is right   it should come together into a dough that's  relatively smooth i have tiny lumps which again   not something you have to worry about okay so  that's the dough now you can make this in advance   wrap it up but do not refrigerate it so ideally  you want to cook this the day you make it   i'll write more about storage and things like that  in the in the written recipe post so you can check   that out all right let's make noodles so now that  you've got this dough i'm gonna just working with   it half at a time and keep this half covered  and i'm going to generously dust my work surface and then i forgot my rolling pin like the most  important tool of this recipe so i'm going to   use this the wooden pestle that i have from my  wooden mortar instead it'll work anything round   and then you want it to be quite thin don't worry  about the shape just get it into a rectangle of   some sort two millimeters thick is what you're  going for and every once in a while you can   dust it with a little more starch  because you do not want this sticking   yeah i have to be careful with the  edge i always get the edges too thick and then i'm going to cut this down into  about two to three inch strips and that is   going to be the length of our noodles i mean  at this point you can cut them to whatever   but i find that two to three inch is the ideal  spot for it being easy to eat and not this big   long thing there's too much dough in your mouth  we're gonna cut these into noodles and i would   resist the urge to stack too many of them i'm  actually not gonna stack them at all because   i find if i stack them and with the pressure  of the knife they tend to stick together more   so it takes a little more time but save you  time trying to pull them apart after guess   how i learned that width-wise i think three to  four millimeters and then take your time with it   oh okay oh no see they start to stick together  too much and then once you're done with a strip   right away toss them in some starch and pull  them apart to make sure nothing is sticking   that's it and then you just repeat with the  rest of it this is the time consuming part but   it'll be over soon all right so i've got a big pot  of water here to boil our noodles so while that's   going i want to talk about one other really really  important ingredient in this and that is jackfruit   sweet jackfruit if you can find fresh that's even  better but here i just have cans so these came   from a can they're packed in syrup and you can  find jackfruit at most asian stores now you want   to cut this down but i have a tip a very important  tip for canned jackfruit is you want to cut them   against the fiber so jackfruit is very fibrous and  the fibers run this way when it's fresh it's okay   for you to cut it with the fiber but when it's  dr canned for some reason the long fibers become   just not very pleasant to eat you know so i find  that if i cut it against the fiber then i don't   feel the fiber and the jackfruit is going to add  aroma some sweetness some burst of fruitiness to   contrast the noodles it's really quite important  if you don't have jackfruit you can try another   sweet canned fruit instead i don't know what would  be good but maybe oh lychee yeah maybe lychee okay so you want this rolling rolling boil if  it's not hot enough your noodles will dissolve   rather than cook and then for this amount of  noodles you can put them all in but sprinkle them   so they don't stick together i should have  probably given this a little another quick   toss with some starch just to make sure they  didn't stick together while they were sitting but   too late and then once they go in just give  them a quick stir to again make sure they don't   stick together and then once they  float then you start your timer about   one to two minutes depending on the thickness if  you've made them two millimeters one minute two   minutes is totally fine if you've accidentally  rolled them a little too thick you might need   a little bit more time and i like to keep stirring  them because they like to sort of aggregate on top   and then don't get cooked evenly so that's  been one minute i'm gonna take a few pieces   just drop them in here and then very quickly  okay yeah they're good turn this off and then and then you also know that  they're cooked if they are   translucent look at that look how cool these look  clear noodles wow so now that you've got it in the   water you don't want to just keep lingering in the  water you want to act on it right away otherwise   it starts swelling up and all that jazz so  let's get going let's put it all together   so ideally you want to eat this right away okay  because if you leave this sitting just kind of   like this it'll eventually clump up together  because it'll continue to absorb the moisture   all around it you can keep it in water for a  little bit to prevent that from happening but   then it'll start to then absorb the water so  you know ideally you make it and then within a   couple of hours you want to eat it i will put  all the detailed information of advanced prep   and things like that in the website post so  definitely read that before you make it okay   we've got all of our components here the noodles  the syrup the coconut milk the jackfruit and the ice that's the other most important thing you  cannot have this without a lot of ice okay so put   that here you put any amount of the noodles in but  it is quite rich i think this i mean like for me   this is more than good enough and then a little  bit of jackfruit i like a lot of jackfruit some   more jackfruit and then with syrup and coconut  up to you i'm gonna say about two tablespoons   of syrup and then coconut milk and in thailand  when you see them sell this you often see them   sold just in a cup like this and then when you  buy it then they add ice wow so it doesn't look   like enough liquid but once you add the ice it  will be enough maybe a little more coconut milk   um pro tip if at all possible let it sit  in this liquid for like 10-15 minutes it's   actually good if you um have a party you prep  them all in a glass like this and by the time   you're done 15 minutes go by before people eat  it because now the noodles will get to absorb   some of the sweetness and the flavor from the  syrup and it makes the noodles taste better so   i know it's very finicky for ideal consumption  timing but you want the noodles in here   for a little bit and you want lots of ice because  the ice will help completely chill everything make   it refreshing and also dilute the richness of  the coconut milk a little bit look how pretty okay i'm feeling the glass i'm waiting for the  whole thing to be cold cold cold before i eat it   because it's trust me it's not good  when it's not cold at all it's like   the difference between cold and not cold it's  like cold beer and room temperature beer okay   i'm gonna use a spoon some people use a straw  but i like the control of a spoon oh yes oh my gosh it's so good so good so the jackfruit really makes it you  kind of have to have something fruity   don't just think i'm just gonna  make the noodles it's not the same the coconut milk with the coconut water and all  the ice it's so refreshing like i can just drink   that and the aroma of the pandan as well very  very like this smells like thailand to me and the   noodles are just perfectly chewy the combination  of the mung bean sauce and tapioca starch   and it's so satisfying if you love like bubble  tea chewiness you are going to love this if i   had a big bubble tea straw i would eat this way  too fast so that's another good thing about the   spoon as well it helps you slow down so the recipe  as always will be on hakthaikitchen.com when you   make it i definitely want to see a photo post it  to social media and tag me at hot thai kitchen   everywhere a special thanks to our patreon  member for making this show possible if you want   to know all about that and how you can watch my  videos ad free and get bonus content i will link   to more details in the description  below special thanks to pine   our sponsor and i will see you next  time for your next delicious thai meal

Channel: Pailin's Kitchen

Views: 158,243

Keywords: Hot Thai Kitchen, Thai food, Thai cuisine, Thai cooking, Thai, Thailand, Bangkok, street food, Southeast Asia, Asian cooking, Asian food, Asian cuisine, Asian recipe, Thai recipe, Cooking, cooking show, how to cook thai food, how to cook

Id: 1bcBWq0qwmY

Length: 18min 33sec (1113 seconds)

Published: Fri Jun 04 2021