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Kanom Nam Dok Mai

       By: Chef Lek  

Recipe Detail :

Kanom Nam Dok Mai - This is a sweet, delicious and colorful Thai dessert which very easy to make and not much ingredient.  But what important is special tips for this recipe. Let’s follow this easy step.

Kanom Nam Dok Mai - This is a sweet, delicious and colorful Thai dessert which very easy to make and not much ingredient.  But what important is special tips for this recipe. Let’s follow this easy step.
1. 200 grams Sugar
2. 200 grams Rice Flour
3. 1 Tbsp. Arrowroot Flour Ground Arrowroot
4. 400 ml. Water
5. 1/2 Tsp. Jasmine Scent
6. 3 Drops Food Coloring
1. Heat sugar, water, jasmin smell until boil and set aside to cool.
2.  Mix rice flour and arrowroot flour ground arrowroot together. Then slowly pour the syrup into the flour mixture. Knead until the dough is not a grain. Set aside.
3. Boil water in the steaming pot and put the print cup to boil for 15 minutes. Then add the mixture about 1 1/2 Tbsp : 1 print cup for 15 minutes. Then bring up and soak in cold water. Be careful not let it overflow into print when cool, remove out from the print and ready to serve. 
รายการที่1-4 จาก 4
รายการที่1-4 จาก 4

Kanom Nam Dok Mai

Kanom Nam Dok Mai - This is a sweet, delicious and colorful Thai dessert which very easy to make and not much ingredient. But what important is special tips for this recipe. Let’s follow this easy step.

Ingredient of Kanom Nam Dok Mai

1. 200 grams Sugar
2. 200 grams Rice Flour
3. 1 Tbsp. Arrowroot Flour Ground Arrowroot
4. 400 ml. Water
5. 1/2 Tsp. Jasmine Scent
6. 3 Drops Food Coloring

How to Cook Kanom Nam Dok Mai

1. Heat sugar, water, jasmin smell until boil and set aside to cool.
2. Mix rice flour and arrowroot flour ground arrowroot together. Then slowly pour the syrup into the flour mixture. Knead until the dough is not a grain. Set aside.
3. Boil water in the steaming pot and put the print cup to boil for 15 minutes. Then add the mixture about 1 1/2 Tbsp : 1 print cup for 15 minutes. Then bring up and soak in cold water. Be careful not let it overflow into print when cool, remove out from the print and ready to serve. 

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