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Bubble Tea Noodles in Coconut Milk (Lod Chong Singapore / Cendol)

A delightful fusion dessert featuring chewy noodles in creamy coconut milk, evoking childhood memories and the vibrant tastes of Singapore.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Singaporean, Southeast Asian
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 4.2 oz Pine Brand tapioca starch For that silky noodle texture
  • 0.9 oz Pine Brand mung bean starch Adds extra chew!
  • 2/3 cup water To bring everything together
  • 5 drops green food coloring For that signature color
For the Syrup and Coconut Mixture
  • 1 1/4 cup coconut water or plain water A refreshing taste base
  • 3/4 cup sugar Sweetness is key!
  • 1 piece pandan leaf For aromatic essence
  • 1 cup coconut milk Richness to elevate the dish
  • 1/2 cup coconut water To enhance creaminess
  • 1/8 teaspoon table salt To balance the sweetness
For Serving
  • 5 pieces sweet jackfruit, fresh or canned, julienned against the grain Adds a fruity surprise
  • Lots of ice To make it refreshingly cool!

Method
 

Make the Syrup
  1. In a small pot, simmer 1 1/4 cup coconut water or water with the knotted pandan leaf for about 5 minutes.
  2. Add 3/4 cup sugar and stir until fully dissolved.
  3. Remove from heat and allow to cool completely.
Make the Coconut Mixture
  1. In a separate pot, combine 1 cup coconut milk, 1/2 cup coconut water, and 1/8 teaspoon of table salt, along with a knotted pandan leaf.
  2. Simmer for 5 minutes before letting it cool.
Prepare the Noodles
  1. In a mixing bowl, whisk together the tapioca starch and mung bean starch.
  2. Bring 2/3 cup water to a boil, add 5 drops of green food coloring, and steadily mix into the starches until you achieve a rough dough.
  3. Knead until smooth, then roll out and cut into noodle shapes.
Cook the Noodles
  1. Boil a pot of water and drop in your freshly cut noodles just until they float to the surface (about 4-5 minutes).
  2. Remove and cool them in cold water.
Serving
  1. Divide the noodles into serving bowls, generously top with julienned jackfruit, and pour over the cooled coconut syrup and coconut milk.
  2. Stir gently to combine and add ice before enjoying.

Notes

Store prepared noodles and syrup in the fridge for a maximum of 3 days. The coconut milk can separate, so give it a gentle stir before serving. Can be enhanced with tropical fruits or served with warm pandan cake.