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Pandanus Pudding in Coconut Cream Thai Dessert

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Pandanus Pudding in Coconut Cream Thai Dessert The original color is black from burnt coconut husks. but for convenience This recipe is adapted green using pandan juice. Served with thick coconut milk and roasted sesame seeds in a contemporary style. It is an application of stew from royal desserts.

Component

- Wet pandan leaves

- 4 grams of rice flour

- 80 grams of rice flour

- Thao Yai Mom flour 40 g.

- Roasted white sesame seeds for serving

- Roasted black sesame for serving

- 80 grams of granulated sugar

- 100 grams of palm sugar

- 60 grams of concentrated pandan juice

- 600 g lime juice

- Fresh coconut milk

- 200 g of coconut milk

- 3 g of salt

How to make Thai dessert, rhombic rice (Thai dessert recipe)

1. The first step is to mix rice flour. And Thao Yai Mom flour, add lime water, just enough to knead. Knead the dough for 10 minutes (kneading the dough helps to make the pastry soft and smooth). Add palm sugar and granulated sugar. Continue kneading until the sugar dissolves. Then add the remaining lime juice and pandan juice and stir to combine.

2. The next step is to filter the ingredients in a gold pan, bring to a boil and stir until the mixture looks sticky. And peeled from the pan for about 10 minutes, put the mixture in a squeeze bag. Put in a heat-insulating bag. Squeeze the mixture into the desired cup.

3. Then make the face with fresh coconut milk. By putting all the ingredients in a pot, bring to a boil, bring to a boil. Remove from heat, let cool.

4. Pour coconut milk on the dessert. Sprinkle with toasted sesame seeds and ready to eat.

Category: Travel Articles, Recipes