# Khao Lod Song (Pandan Noodle Jellies)

Khao Lod Song is a popular Southeast Asian dessert made with pandan jellies, coconut milk, and palm sugar syrup.

- Cuisine: Thai
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- processor
- colander
- mixing bowl
- whisk
- pot
- pan
- chendol presser
- mason jar
- cup

## 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.

## Source

- Original video: https://www.facebook.com/share/v/15vFKX228oG/
- Recipe page: https://www.cliprecipe.com/recipe/8840d805-2933-48c6-9e55-6319ba0e6106
- Extracted: 2026-06-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt