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Bubble Tea Noodles in Coconut Milk (Lod Chong)

A refreshing and unique dessert made of chewy noodles bathed in creamy coconut milk, perfect for family gatherings or a sweet indulgence.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Singaporean, Southeast Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the noodles
  • 4.2 oz Pine Brand tapioca starch (plus extra for dusting) Important for that chewy texture.
  • 0.9 oz Pine Brand mung bean starch Adds dimension and smoothness to the noodles.
  • 2/3 cup water
  • 5 drops green food coloring For that signature pop of color!
For the syrup and coconut milk
  • 1 1/4 cup coconut water or water Coconut water enhances the flavor.
  • 3/4 cup sugar Adjust according to your sweetness preference.
  • 1 leaf pandan A must-have for that aromatic flavor.
  • 1 cup coconut milk Opt for organic for a richer flavor.
  • 1/2 cup coconut water
  • 1/8 teaspoon table salt To balance out sweetness.
For serving
  • 5 pieces sweet jackfruit (fresh or canned, julienned) Jackfruit adds a fruity, tropical flair.
  • lots of ice Essential for serving; keeps the dish chilled.

Method
 

Make the syrup
  1. In a small pot, combine 1 1/4 cup coconut water with a knot-tied pandan leaf. Simmer on low heat for 5 minutes. Stir in 3/4 cup sugar until dissolved and cool.
Prepare the coconut milk
  1. Combine 1 cup coconut milk, 1/2 cup coconut water, and 1/8 teaspoon table salt in another small pot. Add a tied pandan leaf and simmer on low heat for 5 minutes. Allow it to cool completely.
Create the noodles
  1. In a heat-proof bowl, whisk together 4.2 oz tapioca starch and 0.9 oz mung bean starch. Gradually add 2/3 cup boiling water with 5 drops of green food coloring, mixing until a rough dough forms. Knead until smooth. Roll out and cut into noodles, aiming for thin strips.
Cook the noodles
  1. Boil water in a pot and carefully drop in your noodles. Once they float to the surface (about 1-2 minutes), transfer them to a bowl of cold water to cool.
To serve
  1. In serving bowls, layer the noodles, top with julienned jackfruit, drizzle the syrup, and finish with the coconut milk. Add lots of ice to keep it chilled. Stir before taking the first delightful spoonful!

Notes

For extra flavor, try using different sweeteners, or adding fruits or nuts. If the dough is too sticky, dust with more starch.