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Recipe

Three Colors Rice Cake with Palm Sugar and Shredded Coconut - Kai Pla Sam Sa Hai (Thai Dessert)

By: Chef Na

Recipe Detail :

Three Colors Rice Cake with Palm Sugar and Shredded Coconut - Kai Pla Sam Sa Hai (Thai Dessert) - Three Colors Rice Cake with Palm Sugar and Shredded Coconut is applied from menu Kanom Khai Pla Nuer Tarn. With easy method and ingredient that you can find easily in the fresh market. Such as pandan juice, pumpkin and taro. We add food coloring and flavor for more delicious.

Recipe
How to Cook

Serve : 20-30 pieces
Cooking Time : 1.20 minutes

1. 240 grams Sticky rice flour
2. 60 grams Rice flour
3. 1 cup Pandan juice
4. 150 grams Boiled pumpkin
5. 150 grams Boiled taro
6. 1/2 kg. Sugar
7. 1/2 kg. Water
8. 1 piece Coconut
9. 2 Tbsp. White roasted sesame
10. 1 Tsp. Salt

Syrup
1. Heat the pan over low heat. Dissolve palm sugar and water. Simmer until thick and boil. Set aside.

Crispy Fried Rice
1. Heat oil in the pan over medium heat. Fry rice until crispy and drain oil.

Dough
1. Knead sticky rice flour with coconut milk. Then add squeezed pandan juice and mix until smooth. Set aside.
2. Mold the dough and press thinly. Arrange on a tray (sprinkle the flour just a little over the tray).
3. Pour water for 3/4 of the pot over high heat. Then turn to medium heat and boil until cook. Mix with shredded coconut.
4. Serve on the dish with crispy rice and topped with syrup.

รายการที่1-12 จาก 12

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รายการที่1-12 จาก 12

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Three Colors Rice Cake with Palm Sugar and Shredded Coconut - Kai Pla Sam Sa Hai (Thai Dessert)

Three Colors Rice Cake with Palm Sugar and Shredded Coconut - Kai Pla Sam Sa Hai (Thai Dessert) - Three Colors Rice Cake with Palm Sugar and Shredded Coconut is applied from menu Kanom Khai Pla Nuer Tarn. With easy method and ingredient that you can find easily in the fresh market. Such as pandan juice, pumpkin and taro. We add food coloring and flavor for more delicious.

Ingredient of Three Colors Rice Cake with Palm Sugar and Shredded Coconut - Kai Pla Sam Sa Hai (Thai Dessert)

1. 240 grams Sticky rice flour
2. 60 grams Rice flour
3. 1 cup Pandan juice
4. 150 grams Boiled pumpkin
5. 150 grams Boiled taro
6. 1/2 kg. Sugar
7. 1/2 kg. Water
8. 1 piece Coconut
9. 2 Tbsp. White roasted sesame
10. 1 Tsp. Salt

How to Cook Three Colors Rice Cake with Palm Sugar and Shredded Coconut - Kai Pla Sam Sa Hai (Thai Dessert)

Syrup

1. Heat the pan over low heat. Dissolve palm sugar and water. Simmer until thick and boil. Set aside.

Crispy Fried Rice

1. Heat oil in the pan over medium heat. Fry rice until crispy and drain oil.

Dough

1. Knead sticky rice flour with coconut milk. Then add squeezed pandan juice and mix until smooth. Set aside.

2. Mold the dough and press thinly. Arrange on a tray (sprinkle the flour just a little over the tray).

3. Pour water for 3/4 of the pot over high heat. Then turn to medium heat and boil until cook. Mix with shredded coconut.

4. Serve on the dish with crispy rice and topped with syrup.

Author

PhotoExecutive Editor

Post Date 12/05/2014 เวลา 14:19:48 ( 1745 Day ago.)
Edit Date 15/05/2014 เวลา 11:34:22 ( 1742 Day ago.)

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