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

By Pailin's Kitchen · 45 min

Ingredients

Instructions

1. Make the syrup: simmer the coconut water or water with a knotted pandan leaf on low for 5 minutes. Stir in the sugar until dissolved, then cool completely.
2. Make the coconut milk: simmer the coconut milk, coconut water, salt and a knotted pandan leaf on low for 5 minutes. Cool completely.
3. Whisk the tapioca and mung bean starches in a large heatproof bowl.
4. Bring the water to a full boil, then take it off the heat right away. Stir in the green food colouring.
5. Drizzle about 3 tablespoons of the hot water over the flour and toss quickly with a spoon. Repeat, 3 tablespoons at a time, until the flour is clumpy and you have used most of the water.
6. Squeeze the flour into a ball. It should be rough but hold together. Add a little water if dry, or a tablespoon of tapioca starch at a time if too sticky.
7. Knead on a surface dusted with tapioca starch until smooth, adding starch if it sticks. Small lumps are fine.
8. Divide the dough in two and cover one half. Roll the other into a rectangle about 2 mm (1/16 inch) thick.
9. Cut the sheet into strips 2–3 inches wide, dust them generously with starch, then cut into noodles 3–4 mm wide. Toss with extra tapioca starch so they do not stick. Repeat with the other half.
10. Boil the noodles in a large pot of water for 1–2 minutes after they float, until cooked through. Meanwhile, prepare a large bowl of very cold water.
11. Test a noodle: it should be translucent all the way through and chewy with no starchy centre. Cook a little longer if needed.
12. Lift the noodles out with a wire skimmer and plunge them into the cold water. Once cool, drain well and transfer to a bowl without letting them soak.
13. To serve now: divide the noodles among bowls, add jackfruit, about 4 tablespoons of coconut milk and about 2 tablespoons of syrup per serving, to taste. Let sit about 15 minutes if possible, then add plenty of ice, stir and eat.
14. To serve later: place the noodles in a bowl with the jackfruit and all the coconut milk, add syrup to taste (a little sweeter than you like), and keep at room temperature for no more than 2 hours. Portion into bowls, add plenty of ice and stir before eating.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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Coconut milkMung beanCoconut waterJackfruit