Lod Chong Nam Ka Ti

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.


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

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


    • 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.

  1. 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.

    • 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.

      • 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.

        • 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.

      • Are the oils in coconut milk really that bad? I remember reading in different places that coconut oil is one of the healthiest oils for human consumption. Sure, high cholesterol, but apparently the good kind of cholesterol (the one that’s good for your body, vs. the bad one). Also, I don’t think clogged up arteries have been much of a problem in cultures that eat lots of coconut milk dishes compared to modern Western cuisine.

    • 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.

  2. hey can anyone tell me how to use the red lime water? I have found the red lime paste but dont know what to do with…….how do I cook it with the rice flour….the whole paste or do I have to do something to the red lime paste so that it turn into water………..guess what I once put everything together….it taste awful….please can someone tell me how to use the red lime paste to make lod chong nam ka ti….I will be very thankful…..

    • Hi mai, I’ve not tried it myself, but according to the instruction, I think you mix the red lime paste with water. I found a video but it’s in Thai language, and by the look of it, she adds the red lime water into the flour little by little until it’s mixed well. I guess do it like the instruction above, “Knead rice flour with pandanus squeeze and red lime water, add it little by little until it well combine.” Hope this help.

Comments are closed.