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Thai Coconut Milk Custard - Khanom Thuai (Thai dessert)

       By: Chef Mai  

Recipe Detail :

Thai Coconut Milk Custard - Khanom Thuai (Thai dessert) - Thai Coconut Milk Custard is a traditional dessert with 3 main ingredients (flour, coconut milk and palm sugar). There are two parts of flavor, sweet flavor from pandan juice and saltiness from coconut milk. This dessert is easy to make with a distinctive flavor.

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Thai Coconut Milk Custard - Khanom Thuai (Thai dessert) - Thai Coconut Milk Custard is a traditional dessert with 3 main ingredients (flour, coconut milk and palm sugar). There are two parts of flavor, sweet flavor from pandan juice and saltiness from coconut milk. This dessert is easy to make with a distinctive flavor.
Serve: 4-5 person
Cooking time: 1 hour

1. 1/2 Rice flour
2. 2 Tbsp. Arrow root flour
3. 2 Tbsp. Tapioca flour
4. 1 cup Diluted coconut milk
5. 1/2 cup Palm sugar
6. 1/4 cup Pandan juice

1. 3 Tbsp. Rice flour
2. 1 cup Coconut
3. 1/2 Tsp. Grounded salt
1. Mix rice flour with coconut milk, Arrowroot flour, tapioca flour, palm sugar and pandan juice. Gradually knead and filter with white cloth or colander and set aside.
2. Prepared dessert topping (mixed coconut milk with rice flour and salt) Stir until dissolved. Then filter with a white cloth or colander and set aside.
3. Heat the pot until boiling. Arrange Ta-Lai cup and add the mixture (step 1 ) about 3/4 of Ta-lai cup. Then wipe the lid and steamed for about 3-5 minutes. Add the mixture (step 2 ) into a cup until full and keep steaming for about 5 minutes. 
4. Set aside to cool and serve in Ta-Lai cup. Then arrange on a plate.

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Thai Coconut Milk Custard - Khanom Thuai (Thai dessert)

Thai Coconut Milk Custard - Khanom Thuai (Thai dessert) - Thai Coconut Milk Custard is a traditional dessert with 3 main ingredients (flour, coconut milk and palm sugar). There are two parts of flavor, sweet flavor from pandan juice and saltiness from coconut milk. This dessert is easy to make with a distinctive flavor.

Ingredient of Thai Coconut Milk Custard - Khanom Thuai (Thai dessert)

1. 1/2 Rice flour
2. 2 Tbsp. Arrow root flour
3. 2 Tbsp. Tapioca flour
4. 1 cup Diluted coconut milk
5. 1/2 cup Palm sugar
6. 1/4 cup Pandan juice

1. 3 Tbsp. Rice flour
2. 1 cup Coconut
3. 1/2 Tsp. Grounded salt

How to Cook Thai Coconut Milk Custard - Khanom Thuai (Thai dessert)

1. Mix rice flour with coconut milk, Arrowroot flour, tapioca flour, palm sugar and pandan juice. Gradually knead and filter with white cloth or colander and set aside.
2. Prepared dessert topping (mixed coconut milk with rice flour and salt) Stir until dissolved. Then filter with a white cloth or colander and set aside.
3. Heat the pot until boiling. Arrange Ta-Lai cup and add the mixture (step 1 ) about 3/4 of Ta-lai cup. Then wipe the lid and steamed for about 3-5 minutes. Add the mixture (step 2 ) into a cup until full and keep steaming for about 5 minutes.
4. Set aside to cool and serve in Ta-Lai cup. Then arrange on a plate.

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