Thai Traditional Cookware for make LOD CHONG (Cendol in coconut milk) is a Thai recipe cookware. It made from stainless. It used for making LOD CHONG Thai dessert. It is a special stainless pot with lots of hole at the bottom. It is used to create LOD CHONG that are in line shape . Lod Chong’s size is thicker and short. Therefore, the hole of Lod Chong is bigger than the Sarim’s.
How to make
Pour rice flour in a large wok, followed by mung bean flour and the pandan water mixture. Cook over medium heat.
Start to stir right away. The recommended technique is to stir in one direction only. Continue stirring for 10-15 minutes until the batter starts to set with thick consistency.
Turn off the heat and pour the cooked batter into a Lod Chong press with a bucket below containing water at room temperature to capture the Lod Chong noodles. Press down in a pumping motion so the noodles will be short.