Main > Central > Bangkok > Phra Nakhon > Phra Borommaha Ratchawang > Kanom Lay Rai Na Pu Thai Dessert

Kanom Lay Rai Na Pu Thai Dessert

Rating: 4/5 (2 votes)

Kanom Lay Rai Na Pu Thai Dessert Savory snacks in the past were converted from sweet Raerai recipes. strong flavor Very fragrant with crab meat. Eat with soft rye noodles. Fragrant and delicious. Thai dessert that has been mentioned in the sweet and savory dishes. The powder has a beautiful color. and has a shape that resembles a ray's nest Serve with coconut, coconut milk, and sugar mixed with roasted sesame. It is a royal dessert that is very difficult to find.

Ingredients for making Lay Rai Crab Cake

- 3 tablespoons of crab meat

- 3 tablespoons of shrimp meat

- 2 cups of rice flour

- 2 tablespoons of Thao Yai Mom flour

- 2 tbsp steamed mung beans

- 2 tbsp onion

- 2 tbsp fried garlic

- Roasted green beans 2 tbsp.

- 1 tablespoon finely ground chili

- 2 cups of water

- 2 cups of coconut milk

- 1 tablespoon of lemon juice

- 1 tsp kaffir lime juice

- 2 tablespoons of palm sugar

- 2 tablespoons of fish sauce

- Tamarind juice 1 tablespoon

How to make Thai dessert, Lay Rai dessert, crab face (Thai dessert recipe)

1. In the first step, mix rice flour and Thao Yai Mom flour with water and dissolve them together. Then filtered with a thin white cloth. Then stir the flour in the pan to coagulate the dough. Then squeeze the dough into the press to form a ball. Then steamed in a pot of boiling water for 2 minutes. Raerai flour is ready to eat.

2. Preparing steps to make the sauce by pounding shrimp meat, crab meat, fried garlic, fried shallots, steamed green beans. and roasted green beans Then pounded until all the ingredients are homogeneous.

3. The next step is to set the pan to simmer the coconut milk to break it up. Then add the pounded meat and stir fry. Season with sugar, fish sauce, tamarind juice, lime juice and kaffir lime juice. Chew for a while, then it can be topped with Raerai flour and eaten.

4. Arrange on a plate, pour the topping over the Raerai flour, garnish with coriander leaves. Ready to eat.

Category: Travel Articles, Recipes