Khao Lod Song (Pandan Noodle Jellies)

Serves 1
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Directions

  1. 1Soak limestone paste in water for a few hours or overnight.
  2. 2Soak limestone paste in water for a few hours or overnight.
  3. 3Soak limestone paste in water for a few hours or overnight.
  4. 4Chop pandan leaves into smaller pieces.
  5. 5Chop pandan leaves into smaller pieces.
  6. 6Chop pandan leaves into smaller pieces.
  7. 7Add chopped pandan leaves into a processor with the clear portion of the limestone solution and blend well.
  8. 8Add chopped pandan leaves into a processor with the clear portion of the limestone solution and blend well.
  9. 9Add chopped pandan leaves into a processor with the clear portion of the limestone solution and blend well.
  10. 10Strain the blended mixture over a colander for its extract and set aside.
  11. 11Strain the blended mixture over a colander for its extract and set aside.
  12. 12Strain the blended mixture over a colander for its extract and set aside.
  13. 13In a mixing bowl, combine tapioca starch, rice flour, and mung bean starch together and whisk well.
  14. 14In a mixing bowl, combine tapioca starch, rice flour, and mung bean starch together and whisk well.
  15. 15In a mixing bowl, combine tapioca starch, rice flour, and mung bean starch together and whisk well.
  16. 16Gradually add pandan extract solution into the mixing bowl while whisking.
  17. 17Gradually add pandan extract solution into the mixing bowl while whisking.
  18. 18Gradually add pandan extract solution into the mixing bowl while whisking.
  19. 19For 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.
  20. 20For 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.
  21. 21For 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.
  22. 22Carefully add water to the caramelized palm sugar and stir well.
  23. 23Carefully add water to the caramelized palm sugar and stir well.
  24. 24Carefully add water to the caramelized palm sugar and stir well.
  25. 25Add a pandan leaf tied into a knot and sugar to the syrup, stirring until dissolved.
  26. 26Add a pandan leaf tied into a knot and sugar to the syrup, stirring until dissolved.
  27. 27Add a pandan leaf tied into a knot and sugar to the syrup, stirring until dissolved.
  28. 28For the coconut sauce, on high heat, add coconut milk, sugar, and salt to a pot.
  29. 29For the coconut sauce, on high heat, add coconut milk, sugar, and salt to a pot.
  30. 30For the coconut sauce, on high heat, add coconut milk, sugar, and salt to a pot.
  31. 31Once the coconut sauce boils, lower the heat to medium low and stir until dissolved.
  32. 32Once the coconut sauce boils, lower the heat to medium low and stir until dissolved.
  33. 33Once the coconut sauce boils, lower the heat to medium low and stir until dissolved.
  34. 34Whisk the mixture from the mixing bowl well to get rid of any clumps.
  35. 35Whisk the mixture from the mixing bowl well to get rid of any clumps.
  36. 36Whisk the mixture from the mixing bowl well to get rid of any clumps.
  37. 37On medium high heat, add the mixture into a pot, stirring gently and gradually harder and faster as the jelly thickens and hardens.
  38. 38On medium high heat, add the mixture into a pot, stirring gently and gradually harder and faster as the jelly thickens and hardens.
  39. 39On medium high heat, add the mixture into a pot, stirring gently and gradually harder and faster as the jelly thickens and hardens.
  40. 40Run the jellies through a chendol presser over ice water to stop the cooking process and harden them.
  41. 41Run the jellies through a chendol presser over ice water to stop the cooking process and harden them.
  42. 42Run the jellies through a chendol presser over ice water to stop the cooking process and harden them.
  43. 43To serve, in a mason jar or cup, place your desired amount of ice, pandan noodle jellies, and top with coconut milk and syrup.
  44. 44To serve, in a mason jar or cup, place your desired amount of ice, pandan noodle jellies, and top with coconut milk and syrup.
  45. 45To 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
  • 0.5 bag Rice Flour
  • 0.5 bag Rice Flour
  • 0.25 cup Tapioca Starch
  • 0.25 cup Tapioca Starch
  • 0.25 cup Tapioca Starch
  • 0.25 cup Mung Bean Starch
  • 0.25 cup Mung Bean Starch
  • 0.25 cup Mung Bean Starch
  • 0.5 container White Lime Stone Paste
  • 0.5 container White Lime Stone Paste
  • 0.5 container White Lime Stone Paste
  • 3 drops Pandan Flavor Food Coloring
  • 3 drops Pandan Flavor Food Coloring
  • 3 drops Pandan Flavor Food Coloring
  • 6 drops Pandan Flavor Food Coloring
  • 6 drops Pandan Flavor Food Coloring
  • 6 drops Pandan Flavor Food Coloring
  • 0.25 cup Palm Sugar or Brown Sugar
  • 0.25 cup Palm Sugar or Brown Sugar
  • 0.25 cup Palm Sugar or Brown Sugar
  • 0.25 cup Sugar
  • 0.25 cup Sugar
  • 0.25 cup Sugar
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 3 Pandan Leaves
  • 3 Pandan Leaves
  • 3 Pandan Leaves
  • 6 Pandan Leaves
  • 6 Pandan Leaves
  • 6 Pandan Leaves
  • Tropical Canned Fruits or Fresh
  • Tropical Canned Fruits or Fresh
  • Tropical Canned Fruits or Fresh
  • Tapioca Pearls
  • Tapioca Pearls
  • Tapioca Pearls
  • Mini's Pearls
  • Mini's Pearls
  • Mini's Pearls
  • Tapioca Shreds
  • Tapioca Shreds
  • Tapioca Shreds
  • Coconut Milk
  • Coconut Milk
  • Coconut Milk
  • 10 cups Water
  • 10 cups Water
  • 10 cups Water
  • 12 cups Water
  • 12 cups Water
  • 12 cups Water
  • Pandan Leaves
  • Pandan Leaves
  • Pandan Leaves
  • 8 cups Water
  • 8 cups Water
  • 8 cups Water
  • ice
  • ice
  • 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.