A friend once asked me for the recipe of Lod Chong Nam Ka Ti, I finally found one after searching for a Thai dessert. This is something that my second sister and I want to try.
Ingredient
2 cups of rice flour
1 cup of palm sugar
1/2 cup of concentrated pandanus squeeze
7 cups of red lime water
2 cups of coconut milk
1/2 teaspoon of salt
Direction
1. Knead rice flour with pandanus squeeze and red lime water, add it little by little until it well combine.
2. Filter with white and thin fabric.
3. Add ingredient no. 1 to brass pan and put it on fire. Stir it until it sticky but do not let it too dry or watery.
4. Pour cool water to basin.
5. Pour ingredient no. 3 to can which has medium hole around the bottom then press and let ingredient come out from that hole to cool water.
6. Try to change water if you see it become hot.
7. Mix coconut milk with palm sugar and salt and boil it.
8. When serve, mix lod chong with coconut milk and add some little ice on top.
Source: asiarecipe.com/thaidesserts
10 comments
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April 19, 2009 at 1:20 pm
lady0fdarkness
I LOVE Lao/Thai treats like these. Yummmmmmmmmmmmmmmmmmy.
April 19, 2009 at 4:44 pm
Ginger
lady0fdarkness, this one looks so good. We’ve a friend of a family that knows how to make this but she lives in TN, the next time we visit her, I’d have to learn how to make this. Meanwhile, I might experiment doing this with my second sister.
April 19, 2009 at 8:28 pm
William Luu
I miss this. My mum used to make it at home, but she never had any good consistency with it (mostly good, sometimes the ka ti would be rather “chewy” and not soft).
I think she got the recipe from one of her sisters. I know we’ve still got the brass “can” still around somewhere, but it’s probably in storage in the garage (everything was packed up when we renovated recently). Mum stopped making desserts several years ago (due to worry about maybe becoming diabetic someday as grandma has it.)
From memory, some serving variations with the Ka Ti, was to put it with Red Beans, some round ball things (I don’t remember the name now, I think yellow and white coloured?). Along with crushed/shaved ice.
April 20, 2009 at 6:22 pm
Ginger
Will, I also find that it’s hard to find one that is the right consistency, even the lady that sells them here sometimes make it too soft and the color is not right, the photo here is very pretty and I like it with the Ka ti and crushed ice.
I think my worst fear about Thai/Lao dessert is that they use a lot of coconut milk and I’m afraid that it might clog up my artery. I guess moderation is good, but it seems that we use that in many of our dishes, one of my favorite is the Thai red curry, and I don’t make it very often because one of the ingredients is coconut milk. I’ve heard that you can use milk as a substitute, and I’ve tried but somehow it doesn’t taste the same.
April 21, 2009 at 1:42 am
William Luu
Ginger, we rarely use coconut milk in our lao/thai home cooking these days. I think we use regular milk or even soy milk for recipes that require coconut milk (eg: curries). True it doesn’t taste as good without coconut milk, but sometimes you have to sacrifice one for the other. There seems to be several ideas for substitutes, including this one I found doing a quick search for coconut milk substitutes: http://recipes.howstuffworks.com/thick-coconut-milk-substitute-recipe.htm
It uses coconut extract, but you could probably make your own using freshly grated coconut. And because it has that coconut extract you can still taste a bit of the coconutty goodness
My Aunty actually sells many Lao desserts in her shop in Sydney, and they always taste great. But she’s in another state so I don’t get to visit her shop much.
April 21, 2009 at 9:25 am
Ginger
Thanks Will, this coconut milk substitute recipe sounds pretty good, I need to give it a try on my Thai curry dish. I’ve used whole milk before and it’s too watery and this should give it a thicker paste, and coconut flavor as well. When my herbs start growing in the summer, I’ll be cooking more with this for sure.
Your Aunt’s shop sounds real nice, we usually order our desserts at a Thai restaurant if we’ve any huge gathering.
May 11, 2009 at 4:28 am
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November 11, 2009 at 2:31 am
Emilee Hay
Does anyone know where I can find Red Lime Water for this recipe?
November 11, 2009 at 7:27 am
Nye
Hi Emilee Hay, I think the Red Lime comes in a paste form, it’s the mineral lime which makes these Lod Chong harden and form when squeeze into the cold water. You can probably find it in the Asian market, I found this post here that tells you information about what it is, and I knew that the Red Lime paste is being used for betel chewing as well, see photo of my relative in Thailand preparing the Red Lime for betel chewing.