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Kanom Krok Thai Dessert

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Kanom Krok Thai Dessert In today's era, we feel that it is becoming more and more difficult to find food. Many people in the modern era would have the same feeling that Many of our traditional Thai desserts That we used to eat when we were kids, but now it's more difficult to find. Some of them are almost impossible to eat at all.

Ratio of lime water

- Red mortar, eat 2 tablespoons of betel nut (stir to dissolve overnight)

- 1000 ml of water

Ingredients of Kanom Krok Flour

- 250 grams of rice flour

- 100 g cooked jasmine rice

- 80 grams of sugar (if you don't like sweet, reduce to 70 grams)

- 1/2 tsp sea salt +1/4 tsp.

- Rice flour, Twin Bear Brand, 1 measuring spoon + 1/2 measuring spoon

- 120 g of lime water (cannot use water instead)

- 500 ml of concentrated freshly squeezed coconut milk

- 250 ml coconut milk

- Ingredients of coconut milk

- Concentrated freshly squeezed coconut milk 500 ml.

- 60 g of granulated sugar

- 2 teaspoons of sea salt

Ingredients of Garnish

- Vegetable oil for wiping the socket of Khanom Krok

- 1 - 2 pods of thinly sliced sweet corn, steamed

- 1 cup steamed diced onion taro

- 1 cup chopped spring onions

- Napkins

How to make Thai dessert Kanom Krok (Thai dessert recipe)

1. The first step is to slice the sweet corn thinly, diced taro. Steamed for about 20 minutes. The spring onions are sliced and set aside. Then make Khom Krok flour by letting us bring rice flour, steamed rice, lime juice, coconut milk, and salt to blend together until it's fine. Then pour it into a mixing bowl, let the dough rest for 30 minutes, then make the coconut milk face. by letting us bring rice flour Concentrated fresh-squeezed coconut milk white sugar and sea salt, mix together with a fork until everything dissolves well.

2. Next step, pour both ingredients into the pointed kettle. For ease of pouring into the pit tray, it is divided into 2 parts, namely the part of the flour and the part of the coconut milk. But if anyone does not have a cauldron Then let us pour it into the pot. Then use a small ladle to put it for the drop.

3. Techniques for dripping Khanom Krok We have to drop the flour mixture into it first. starting from the outside of Khanom Kruan Bao to converge on the inside When the drop is complete Must bring down the coconut milk part immediately until complete Then bring the sprinkles of Kanom Krok that we have prepared to drop down accordingly. The spring onions can be dropped immediately. Corn and Taro Or other pages should wait for the powder to set before putting it in.

4. Then we bring the lid to cover. Take about 5 minutes or see if the outer edge of the khom krok is starting to brown. It is considered valid. Take a spoon and scoop out one hole at a time. Arrange on a plate that we have prepared to be beautiful and appetizing, ready to serve, Khanom Krok Chao, ready to eat.

Category: Travel Articles, Recipes