4 Serves
88 Mins
Mix rice flour, tapioca starch, and pandan-infused water in a saucepan until smooth.
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FrenchVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
65 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
283 mg / 4,700 mgSodium
223 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
25 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Cook the mixture over medium heat, stirring constantly with a wooden spoon until it thickens into a translucent, glossy paste.
Press the hot dough through a Lod Chong press into a bowl filled with ice water to form the characteristic green noodles.
In a separate saucepan, gently heat the coconut milk with palm sugar until the sugar is fully dissolved.
Drain the noodles and serve them in bowls topped with the warm or chilled coconut milk syrup and crushed ice.
11
g18
g24
g
Japanese