What is Luk Chup Thai dessert?

Luk Chup is a colorful Thai dessert made from mung bean paste, shaped and painted to look like miniature fruits and vegetables. Each piece is coated in a shiny glaze, making it as much a visual treat as a flavorful one. Unlike Lod Chong, which is served cold, Luk Chup is more of a bite-sized snack meant to be savored slowly.

What does Lod Chong taste like?

Lod Chong has a subtle, fragrant flavor with earthy notes from pandan leaves, balanced by the creamy richness of coconut milk and a hint of caramel-like sweetness from coconut sugar syrup. It’s mildly sweet, slightly salty, and incredibly refreshing thanks to the crushed ice.

What is the most popular dessert in Thailand?

Mango Sticky Rice is often considered the most popular Thai dessert due to its seasonal appeal and wide recognition worldwide. However, Thai Lod Chong is equally loved for its light and cooling qualities, making it a go-to during Thailand’s sweltering summers.

What is Thai Lod Chong?

Thai Lod Chong is a traditional Thai dessert featuring soft, green pandan-flavored noodles served in a bowl of lightly salted coconut milk and sweetened coconut sugar syrup over crushed ice. It’s a refreshing treat perfect for hot weather and is commonly enjoyed as street food across Thailand.

Thai Lod Chong Dessert: The Most Delicious Thai Sweet (2025)

Description

Thai Lod Chong is a refreshing traditional dessert made with vibrant green pandan noodles, sweet coconut syrup, and salted coconut milk. This chilled treat is perfect for hot days and loved across Southeast Asia for its chewy texture and creamy sweetness.

Ingredients

Scale

1 cup rice flour
5 tablespoons tapioca starch
3.5 ounces pandan leaves, chopped
5 cups water
3 tablespoons calcium hydroxide
2 cups coconut milk
1 teaspoon salt
2 pandan leaves
1 cup coconut sugar
1/2 cup water

Instructions

Make limewater by stirring calcium hydroxide into water until dissolved. Let sit for 3 hours.
Pour off 5 cups of the clear limewater, leaving sediment behind. Blend 4 cups with chopped pandan leaves. Save 1 cup limewater for later.
Strain blended pandan water through cheesecloth into a bowl.
Mix tapioca starch and rice flour in a large bowl. Gradually knead in strained pandan water to form dough.
Transfer mixture to a pot over low heat. Stir continuously until it thickens, about 10 minutes.
Add the reserved cup of limewater a little at a time every 3 minutes while stirring constantly for 30 minutes. The mixture should turn bright green and gooey.
Press the dough through a lod chong press into ice-cold water to form noodles.
For sugar syrup: Simmer coconut sugar and water in a saucepan over medium heat for 3–5 minutes until slightly thickened.
For coconut milk: Heat coconut milk, salt, and pandan leaves in a saucepan over low heat for about 3 minutes.
Drain pandan noodles. To serve, place ice in a bowl, add noodles, pour over coconut milk and syrup, and top with optional jackfruit or corn.

Notes

Use fresh pandan leaves for the most vibrant color and flavor.
If you don’t have a lod chong press, use a potato ricer with large holes.
Serve immediately for best texture and freshness.
Add toppings like sweetened jackfruit, palm seeds, or young coconut for variety.

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 25g
Sodium: 150mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: Thai Lod Chong, pandan noodles, Thai dessert, coconut milk dessert, Southeast Asian dessert