ลอดช่องสิงคโปร์ ทำยังไงให้เส้นไม่อืด เส้นเหนียวนุ่ม กะทิหอมมัน อร่อยชื่นใจสุดๆ เมนูคลายร้อน

The weather is so hot these days, let's make a refreshing dish. Right now, we have to go with Singaporean Chendol. Soft, chewy noodles with fragrant, rich coconut milk. Add a touch of crushed ice for a refreshing touch. It's absolutely delicious! **Syrup Ratio** 500 grams of sugar 500 ml of water 4-5 pandan leaves, cut into pieces 2-3 drops of milk extract **Coconut Milk Ratio** 1000 ml of coconut cream 1/2 tsp + 1/4 tsp of salt **Green Flour Ratio** 200 grams of tapioca flour Green food coloring, as desired 120 grams of boiling water (add more until the dough is soft and sticky) **Pink Flour Ratio** 200 grams of tapioca flour Pink food coloring, as desired 120 grams of boiling water (add more until the dough is smooth and soft) Recommendations **Use only boiling water for kneading the dough. **When boiling the noodles, boil them one color at a time. Do not boil them in large quantities, as this will reduce the liquid and make them look like wet dough. And if the noodle broth starts to thicken, discard it and add more to boil. #Singaporean Chendol #NoodlesDontSoggy #CoolingMenu