Lod Chong Singapore Thai Cookware Sruut Cendol Maker Traditional Coconut Milk Dessert And Noodles Stainless 5" x 7.5"

• The tool ever for making beautiful cendol strings, Lod Chong coconut milk,Thai dessert, the best and easiest recipe.
• Durable stainless, Thai Cookwear, for Hot & Cold cooking process.
• New design of hand pressor, it will be your professional Lod Chong Singapore or noodles.
• Let's enjoy one more delicious Thai dessert and not difficult to make.
• Seize (approx): 5" x 6" (D - H)

Thai Traditional Cookware for LOD CHONG (Cendol in coconut milk) is a Thai recipe cookware, made from stainless. Used for making LOD CHONG (Cendol in coconut milk). 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. Ingredients: Coconut milk 1. 250 grams palm sugar 2. 1 Tsp. Salt 3. 800 ml. Coconut Milk 4. 1 scented candle Lod Chong: 1. 130 grams Rice Flour 2. 80 grams Arrowroot Fiour 3. 30 grams Green Beans Flour 4. 400 ml. Lime Water 5. 600 ml. Pandan Juice 6. pandan leaves blended with 600 ml water, filtered only water 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. Topping: In a pot, melt the palm sugar and jasmine water together. When it comes to a boil, remove it from heat and stir in the sugar right away. Add coconut cream and sir until blended. Serving: Place Lod Chong noodles in a bowl and add the topping sauce, melon, corn, crushed ice etc.