Lot Chong Singapore

Singapore Cendol (Lot Chong in Thai)

Lot Chong Singapore is one of the most common Thai desserts that you will find in the street food market. It is a combination of sweet jelly noodles served with palm sugar syrup and ripe jackfruit and coconut milk with crushed ice as a topping. This is such a sweet treat for summer.

Ingredients

• 125g tapioca flour

• 20g rice flour

• 100ml water

• 150g caster sugar

• 10g salt

• 8 pandan leaves

• 200g ripe jackfruit

How to make

• In a mixing bowl, combine tapioca flour and rice flour.

• Slowly pour in 100ml of water, stirring constantly to form a smooth mixture.

• Cut 8 pandan leaves into small pieces and add to the flour mixture.

• Knead the mixture for about 10 minutes, or until it forms a smooth dough.

• Roll the dough into thin long strips, about 2mm in width.

• Bring a pot of water to a boil, add in the dough strips and cook for 2-3 minutes or until they float to the surface.

• Remove the dough strips from the pot and rinse them under cold water to cool.

• In a separate pot, combine 150g caster sugar and 10g salt with 500ml of water. Bring to a boil and stir until the sugar dissolves.

• Add the cooked dough strips to the pot of syrup and let them soak for at least 30 minutes.

• To serve, scoop the cendol into a bowl and pour in the desired amount of coconut milk.

• Garnish with thinly sliced ripe jackfruit before serving.