Khao Lod Song (Pandan Noodle Jellies)

Name: Khao Lod Song (Pandan Noodle Jellies)
Cuisine: Thai
Ingredients: 0.5 bag Rice Flour; 0.25 cup Tapioca Starch; 0.25 cup Mung Bean Starch; 0.5 container White Lime Stone Paste; 3 drops Pandan Flavor Food Coloring; 6 drops Pandan Flavor Food Coloring; 0.25 cup Palm Sugar or Brown Sugar; 0.25 cup Sugar; 0.25 tsp Salt; 3 Pandan Leaves; 6 Pandan Leaves; Tropical Canned Fruits or Fresh; Tapioca Pearls; Mini's Pearls; Tapioca Shreds; Coconut Milk; 10 cups Water; 12 cups Water; Pandan Leaves; 8 cups Water; ice

Serves 1

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Khao Lod Song (Pandan Noodle Jellies)

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Serves 1

Directions

1Soak limestone paste in water for a few hours or overnight.
2Chop pandan leaves into smaller pieces.
3Add chopped pandan leaves into a processor with the clear portion of the limestone solution and blend well.
4Strain the blended mixture over a colander for its extract and set aside.
5In a mixing bowl, combine tapioca starch, rice flour, and mung bean starch together and whisk well.
6Gradually add pandan extract solution into the mixing bowl while whisking.
7For the syrup, on high heat, add palm sugar to a pot or pan and stir gently until it melts and caramelizes to a golden brown color.
8Carefully add water to the caramelized palm sugar and stir well.
9Add a pandan leaf tied into a knot and sugar to the syrup, stirring until dissolved.
10For the coconut sauce, on high heat, add coconut milk, sugar, and salt to a pot.
11Once the coconut sauce boils, lower the heat to medium low and stir until dissolved.
12Whisk the mixture from the mixing bowl well to get rid of any clumps.
13On medium high heat, add the mixture into a pot, stirring gently and gradually harder and faster as the jelly thickens and hardens.
14Run the jellies through a chendol presser over ice water to stop the cooking process and harden them.
15To serve, in a mason jar or cup, place your desired amount of ice, pandan noodle jellies, and top with coconut milk and syrup.

Ingredients

0.5 bag Rice Flour
0.25 cup Tapioca Starch
0.25 cup Mung Bean Starch
0.5 container White Lime Stone Paste
3 drops Pandan Flavor Food Coloring
6 drops Pandan Flavor Food Coloring
0.25 cup Palm Sugar or Brown Sugar
0.25 cup Sugar
0.25 tsp Salt
3 Pandan Leaves
6 Pandan Leaves
Tropical Canned Fruits or Fresh
Tapioca Pearls
Mini's Pearls
Tapioca Shreds
Coconut Milk
10 cups Water
12 cups Water
Pandan Leaves
8 cups Water
ice

Equipment

processorcolandermixing bowlwhiskpotpanchendol pressermason jarcup

Tips

Soak limestone paste in water for a few hours or overnight to help harden the pandan jellies.
For a greener color, use 3-6 drops of pandan flavor food coloring.
If cooking a large batch, expect to stir the pandan mixture for 35 minutes to hours.
The harder you press down on the chendol presser, the longer your pandan noodle jellies will be.
To serve, adjust the amount of ice, pandan noodle jellies, coconut milk, and syrup to your liking.
You can use food colorings to dye the pandan noodle jellies and add variations of different jellies and tropical fruits to make Nam Ban Khao Nom.

Khao Lod Song (Pandan Noodle Jellies)

Serves 1

facebook.com

Khao Lod Song (Pandan Noodle Jellies)

facebook.com

Serves 1

Directions

1Soak limestone paste in water for a few hours or overnight.
2Chop pandan leaves into smaller pieces.
3Add chopped pandan leaves into a processor with the clear portion of the limestone solution and blend well.
4Strain the blended mixture over a colander for its extract and set aside.
5In a mixing bowl, combine tapioca starch, rice flour, and mung bean starch together and whisk well.
6Gradually add pandan extract solution into the mixing bowl while whisking.
7For the syrup, on high heat, add palm sugar to a pot or pan and stir gently until it melts and caramelizes to a golden brown color.
8Carefully add water to the caramelized palm sugar and stir well.
9Add a pandan leaf tied into a knot and sugar to the syrup, stirring until dissolved.
10For the coconut sauce, on high heat, add coconut milk, sugar, and salt to a pot.
11Once the coconut sauce boils, lower the heat to medium low and stir until dissolved.
12Whisk the mixture from the mixing bowl well to get rid of any clumps.
13On medium high heat, add the mixture into a pot, stirring gently and gradually harder and faster as the jelly thickens and hardens.
14Run the jellies through a chendol presser over ice water to stop the cooking process and harden them.
15To serve, in a mason jar or cup, place your desired amount of ice, pandan noodle jellies, and top with coconut milk and syrup.

Ingredients

0.5 bag Rice Flour
0.25 cup Tapioca Starch
0.25 cup Mung Bean Starch
0.5 container White Lime Stone Paste
3 drops Pandan Flavor Food Coloring
6 drops Pandan Flavor Food Coloring
0.25 cup Palm Sugar or Brown Sugar
0.25 cup Sugar
0.25 tsp Salt
3 Pandan Leaves
6 Pandan Leaves
Tropical Canned Fruits or Fresh
Tapioca Pearls
Mini's Pearls
Tapioca Shreds
Coconut Milk
10 cups Water
12 cups Water
Pandan Leaves
8 cups Water
ice

Equipment

processorcolandermixing bowlwhiskpotpanchendol pressermason jarcup

Tips

Soak limestone paste in water for a few hours or overnight to help harden the pandan jellies.
For a greener color, use 3-6 drops of pandan flavor food coloring.
If cooking a large batch, expect to stir the pandan mixture for 35 minutes to hours.
The harder you press down on the chendol presser, the longer your pandan noodle jellies will be.
To serve, adjust the amount of ice, pandan noodle jellies, coconut milk, and syrup to your liking.
You can use food colorings to dye the pandan noodle jellies and add variations of different jellies and tropical fruits to make Nam Ban Khao Nom.