Lot Chong Nam Kathi

Ingredients

• For the jelly noodles: For the jelly noodles:
• 1 cup (240ml) pandan juice 1 cup (240ml) pandan juice
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/4 cup (50g) tapioca starch 1/4 cup (50g) tapioca starch
• 1/4 teaspoon salt 1/4 teaspoon salt
• Ice water (for rinsing) Ice water (for rinsing)
• For the coconut sauce: For the coconut sauce:
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) palm sugar, grated 1/2 cup (100g) palm sugar, grated
• 1/4 teaspoon salt 1/4 teaspoon salt
• For serving: For serving:
• Crushed ice Crushed ice
• Fresh coconut meat (optional) Fresh coconut meat (optional)
• Toasted sesame seeds (optional) Toasted sesame seeds (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 32g, 18g
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the pandan juice, water, rice flour, tapioca starch, and salt. Whisk until well combined and smooth.
2. 2.
   Pour the mixture into a steamer lined with cheesecloth or muslin cloth. Steam over medium heat for about 15 minutes or until the mixture becomes firm and translucent.
3. 3.
   Remove the steamed jelly sheet from the steamer and let it cool slightly. Cut the jelly sheet into thin strips or desired shapes.
4. 4.
   Rinse the jelly noodles in ice water to remove excess starch and to cool them down completely. Drain well.
5. 5.
   In a saucepan, combine the coconut milk, palm sugar, and salt. Cook over medium heat, stirring constantly, until the palm sugar has dissolved and the mixture has thickened slightly.
6. 6.
   Remove the coconut sauce from heat and let it cool to room temperature.
7. 7.
   To serve, place a handful of crushed ice in a serving bowl or glass. Top with the jelly noodles and drizzle with the sweet coconut sauce.
8. 8.
   Garnish with fresh coconut meat and toasted sesame seeds, if desired. Serve chilled.

Treat your ingredients with care...

• Pandan juice — If fresh pandan leaves are not available, you can use store-bought pandan juice or pandan extract. Adjust the amount according to the desired level of pandan flavor.

Tips & Tricks

• To enhance the aroma of the coconut sauce, you can add a pandan leaf while simmering the coconut milk.
• For a more indulgent version, you can top the dessert with a scoop of coconut ice cream.
• If you prefer a sweeter dessert, you can increase the amount of palm sugar in the coconut sauce.
• Make sure to rinse the jelly noodles in ice water to prevent them from sticking together.
• You can store any leftover coconut sauce in the refrigerator for up to 3 days.

Serving advice

Lot Chong Nam Kathi is best served chilled. You can serve it in individual bowls or glasses for a more elegant presentation. Don't forget to garnish with fresh coconut meat and toasted sesame seeds to add texture and visual appeal.

Presentation advice

To make the dessert visually appealing, arrange the jelly noodles neatly in the serving bowls or glasses. Drizzle the sweet coconut sauce over the noodles, allowing it to cascade down the sides. Garnish with fresh coconut meat and toasted sesame seeds for an extra touch of elegance.