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Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle (Kanom Nang Led – Kao Tan)

       By: Chef Mai  

Recipe Detail :

Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle (Kanom Nang Led - Kao Tan) - Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle is another Thai wisdom dessert recipe from East and the North.  Serve together with sticky rice. Just steam and keep it for fry processing. Then sprinkle with sugar and simmer until the thick and sweet.




Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle (Kanom Nang Led - Kao Tan) - Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle is another Thai wisdom dessert recipe from East and the North.  Serve together with sticky rice. Just steam and keep it for fry processing. Then sprinkle with sugar and simmer until the thick and sweet.

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Serve: 350 grams
Cooking time: 60 minutes

1. 350 grams Sticky rice
2. 45 grams Water melon juice
3. 45 grams sugar
4. Grounded salt

Sprinkle sugar
1. 60 grams Palm sugar
2. 45 grams Water
3. 30 grams Honey
4. White sesame, black sesame or Grain
1. Soak sticky rice for overnight (or at least 2 hours). Then rinse and steam again until cook.
2. Mix watermelon, sugar and salt together in a mixing bowl. 
3. Prepare mold on a tray. Add sticky rice and dry for 1-2 days. Bake at 70-80 degrees C. Then turn to another side.
4. Heat the pan. Add oil over medium heat. Fry sticky rice until golden brown and drain the oil.
5. Heat the pot. Mix palm sugar with water. Then turn on the stove and simmer until thick. Add honey, then sprinkle on crispy rice. Add white sesame, black sesame and grain. Keep in a container (you can keep for 1 month).
รายการที่1-12 จาก 12
รายการที่1-12 จาก 12

Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle (Kanom Nang Led - Kao Tan)




Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle (Kanom Nang Led - Kao Tan) - Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle is another Thai wisdom dessert recipe from East and the North. Serve together with sticky rice. Just steam and keep it for fry processing. Then sprinkle with sugar and simmer until the thick and sweet.


Ingredient of Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle (Kanom Nang Led - Kao Tan)

1. 350 grams Sticky rice
2. 45 grams Water melon juice
3. 45 grams sugar
4. Grounded salt

Sprinkle sugar

1. 60 grams Palm sugar
2. 45 grams Water
3. 30 grams Honey
4. White sesame, black sesame or Grain

How to Cook Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle (Kanom Nang Led - Kao Tan)


1. Soak sticky rice for overnight (or at least 2 hours). Then rinse and steam again until cook.
2. Mix watermelon, sugar and salt together in a mixing bowl.
3. Prepare mold on a tray. Add sticky rice and dry for 1-2 days. Bake at 70-80 degrees C. Then turn to another side.
4. Heat the pan. Add oil over medium heat. Fry sticky rice until golden brown and drain the oil.
5. Heat the pot. Mix palm sugar with water. Then turn on the stove and simmer until thick. Add honey, then sprinkle on crispy rice. Add white sesame, black sesame and grain. Keep in a container (you can keep for 1 month).

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Post Date     17/03/2014 เวลา 15:39:18 ( 1406 Day ago.)
Edit Date      17/03/2014 เวลา 15:40:45 ( 1406 Day ago.)

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