Green noodles, sweetened coconut milk, and crushed ice make up Lod Chong, a simple Thai treat. It’s extremely popular because it’s a light and refreshing dessert that goes well with a spicy supper. It is available from a variety of street food sellers at a fair price and is easy to locate. Traditional Lod Chong and Lod Chong Singapore are the two types of dessert, however they are extremely similar. “Cendol,” an iced sweet dish made of green rice flour jelly, coconut milk, and palm sugar syrup, is the dessert’s origin. Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, and Myanmar are among the countries where it is popular. Additional toppings, such as diced jackfruit, sweetened red azuki beans, or durian, could be used in addition to the green jelly.
Lod Chong story
The origins of “Cendol” are unknown, but it is a popular sweet drink throughout Southeast Asia. Cendol may have begun life as Dawet in Java, Indonesia, according to one theory. The Javanese name “Dawet” was first mentioned in a manuscript written in Surakarta, Central Java, in the early nineteenth century by Serat Centhini between 1814 and 1823. According to an Indonesian academic, a Dawet sweet drink was mentioned in the Kresnayana manuscript, which dates from the Kediri Kingdom in Java around the 12th century. Dawet refers to the entire concoction of Cendol green jellies, which are often produced with weren sagoo or rice flour, coconut milk, and liquid gula jawa in Java (palm sugar syrup). An Indonesian historian claims that in ancient Java’s rice agriculture society, sagoo or rice flour was employed as a sweet beverage ingredient. Cendol jellies and their variants are, in fact, a rural agricultural product that is still made in Javanese communities. Dawet is typically served without ice in Banjarnegara, Central Java. However, today, ice cubes or shaved ice are frequently added to this dessert beverage.
Cendol, on the other hand, has evolved in different ways across the globe. Cendol is a term used in Indonesia to describe “green pandan jelly served in coconut milk,” with pandanus leaves or jackfruit chunks occasionally added. Unlike Cendol in Malaysia and Singapore, where other ingredients like as sweetened red beans and sweet corn are blended in like an es campur, this is not the case. Cendol is frequently served with ice, which may have evolved when ice became more widely available. It’s possible that it started in Malayan port cities like Malacca and Penang, where British refrigerated ships could provide the necessary ice.
Dawet or Cendol is an element of the traditional Javanese wedding ceremony, according to Javanese tradition. A day before the wedding, during the Midodareni ritual, the Dodol Dawet (Javanese meaning “selling Dawet”) is conducted. The parents would sell Dawet to the invited guests and relatives after the siraman bridal shower. The guests paid the Dawet with terracotta coins, which would later be handed to the bride as a symbol of the family’s wealth. The symbolic meaning was the parents’ wish for a large number of guests at the upcoming wedding, “as many as the Cendol jellies being sold.” Dawet street hawkers with pikulan (baskets carried with a balance rod) are widespread in Javanese cities, as seen in this antique shot from around 1935.
The Indonesian Ministry of Education and Culture has designated five Cendol-making traditions as intangible cultural assets in the country. In 2010 and 2018, Yogyakarta province recognized three Dawet (Javanese counterpart of Cendol) customs. Dawet, Dawet Camcau, and Dawet sambel are the names of the three creatures. Cendol was recognized in West Java province in 2016, while Es cendol was approved in Riau Islands province in 2020. The Malaysian Department of National History has designated cindol as a Malaysian heritage cuisine.
Lod Chong in Thailand
“Khanom Nok Poloi or Lod Chong Thai” is mentioned in a stone inscription from the Sukhothai period, referring to a ceremony that featured four types of Thai desserts at the time, including frog eggs (basil seeds), Nok Poloi (Lod Chong), Nang Loi (Khao Tok), and Ai Tue (Glutinous Rice) served with coconut milk. Nowadays, Lod Chong is frequently prepared for prestigious events because Thais believe that the name of the dessert, which means “survive,” will protect them from any dangers. Mr. Kitiphum Duangthip, the head pastry chef of Chitralada Palace, explained how to prepare Thai Lod Chong in the ancient times using milled rice. The rice was first soaked in lime water overnight before being milled with pandan leaves. Then combine all of the ingredients in a mixing bowl and sprinkle over the dessert.
A slender head and a big middle are the best features of Lod Chong. This can be accomplished by churning the dough until it gets sticky before scooping it onto the cylinder and sifting it through the slit. Flour through the cavity will remain, some will drip down gradually, not flowing into a stream (Lod Chong flour is excessively fluid), and how to press the Lod Chong flour through the cavity which has to press and loosen do not press all at once because it will cause the flour through the channel to form a long line. The space between the lod chong press mold and the water surface below, on the other hand, must be large enough for the powder to be ripped down. If the chasm is narrow, when the dough is pressed, the face of the glasses is too close to the surface of the water, the dough will not be broken, and it will flow together in a long line, giving Lod Chong an unattractive appearance.
Lod Chong Singapore
“Cinema” was the inspiration for Lod Chong Singapore. When Thailand still had popular movie theaters like the King, Queen, Grand, Chalermkhet, ChalermThai, Paramount, and Krung Kasem, another cinema on Yaowarat Road, which eventually changed its name to “Chalermburi Cinema,” was another less popular option. The genesis of the Singapore Lod Chong comes from the kitchen of the business “Singapore Food,” a restaurant that had been around for almost 60 years, located at Mo Mee intersection, opposite UOB Bank, Charoen Krung Road, in the region not far from the Singapore cinema, while it was still a Singapore cinema. As a result, young men and women from that era frequently socialize before heading to the Singapore theater to view a film. It is frequently served with Lod Chong, and from the phrase “Lod Chong in front of the Singapore cinema,” it evolved into “Lod Chong Singapore,” which it is today.
In Chinatown, Lod Chong is a modest eatery. The restaurant is operated by a family, the family recipes are often kept secret, and the menu is fairly tiny, as are many other eateries in Chinatown. The menu at Lod Chong Singapore is simple: Lod Chong. The Lod Chong is served in a large drinking glass with crushed ice and that lovely sweet sweetness, unlike other eateries. Lod Chong Singapore is distinguished by two characteristics. To begin with, the Lod Chong they provide is considerably sweeter than many others in Bangkok, which attracts a large number of customers. Second, it is quite inexpensive. It will only set you back 22 THB for a glass of ice-cold Lod Chong.
How to Pick the Right Pandan Leaves
The leaves of a good fragrant pandan should be aromatic, thin, glossy, and light green with thorns. Trying not to crush the leaves while smelling them. The fragrant Pandan differs from typical Pandan leaves in that the edges of the leaves are smooth, without thorns, and dark green, unlike pandanus, which is light green. To obtain the lovely hue of Lod chong, Fragrant Pandan should select to use ancient leaves. However, in rural places, Lod chong is commonly prepared in two colors: green and white (without pandan leaves).
Coconut milk for Thai Lod Chong
In Lod Chong, excellent sugar is required for coconut milk. Using pandan leaves ripped and knotted into pieces, dissolve jaggery or coconut sugar and coconut milk in a pan. Wait until the sugar has completely dissolved and is bubbling. So, add the coconut milk, but not the water from the white grated coconut, stir rapidly and thoroughly, wait until the sugar boils again, and then turn off the heat. Don’t let it fall apart. Filter it through a fine white cloth, set it aside to cool, then bake candle smoke for 3 hours until aromatic, then serve with Lod Chong.
Sappaya sugar plam
Furthermore, when adding famous ingredients such as “Sappaya sugar plam,” which is the best jaggery produced by the people of the central region, the traditional Thai Rod Chong becomes even more delectable. When it comes to jaggery, we always miss Phetchaburi sugar, but residents in the central area, such as Sing Buri, Suphan Buri, Chainat, and Uthai Thani, know that palm sugar must only come from Sappaya district in Chainat province. Sappaya palm sugar is distinguished by its appearance, which is widely used as a splicing. An old Thai dessert maker confirms that this sugar has a hard feel when freshly stirred. It will soften if you leave it alone for a while. The Sappaya sugar plam smelled sweet like real sugar from the palm tree, with a hint of smoke, and lingered in your mouth for a long time, leaving a final taste of fresh cow’s milk on the tongue. The sugar has a strong, sweet, somewhat salty flavor that is not as astringent or bitter as regular jaggery. Coconut milk will have an excellent taste and will not be oily when used to create it in Lod Chong. Because many palm trees were taken down and sugar producers limited their quantities, expansive sugar is now difficult to come by. However, if you know the source, you can still purchase it, which must be scheduled throughout the year.
Lod Chong Ingredients
1 3/4 cup flour made from rice
1/4 cup tapioca starch
2 tbsp. arrowroot flour, ground
6 cups lime water
600 g of fresh green pandan leaves, sliced
How to use lime water
2 cups of water to 1 tablespoon of new red lime is the ratio to use. Allow it to float until it becomes clear before scooping it up and using it.
A coconut milk concoction
300 g of coconut cream (no water added).
Coconut milk (200 grams)
500 g sappaya palm sugar
3 pandan leaves (fresh)
candles made in the oven.
How to cook Lod Chong
1. Blend pandan leaves and lime juice together until fine, then filter off all but the water and split them into two parts: 4 cups and 2 cups.
2. Combine all three types of flour in a mixing bowl, then pour in the first half of the pandan juice. To form a smooth ball, knead by hand. Slowly pour the remaining pandan juice into the first section, kneading the mixture with your hands until the flour is completely dissolved. Put it in a metal pan after filtering it with a thin white cloth.
3. Place the pan on a medium heat setting. Continuously whisk with a spatula until the dough thickens. The second part is added and mixed in pandan juice.
Mix until the mixture is clear and sticky (takes about 20-30 minutes). In cold water, press the flour using the Lod Chong press mold. Set aside for 15 to 20 minutes in the water. To drain the water, scoop it up and drain it in a strainer. Steamed taro, melons, coconut milk, and ice flakes are served on the side.
Nutrition of Lod Chong
It has 137.51 kcal of energy. 4.41 g of fat, 1.01 g of protein. 23.98 grams of carbohydrates, 0.16 grams of fiber.