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Kanom Chan 

       By: Chef Lek  

Recipe Detail :

Kanom Chan - Soft and sticky sweets with beautiful color. For a great kind of this dessert, it must not less than 8 layers and can peel one by one in every layer.

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Kanom Chan - Soft and sticky sweets with beautiful color. For a great kind of this dessert, it must not less than 8 layers and can peel one by one in every layer.

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1. 140 grams Arrowroot Flour Ground Arrowroot
2. 70 grams Rice Flour
3. 100 grams Tapioca Flour
4. 800 ml. Coconut Milk
5. 400 grams Sugar
6. 1/2 Tsp. Jasmine Smell
7. 3 Drops Food Coloring
1. Mix sugar, coconut milk and jasmine scent. Use low heat to stir until sugar dissolve. Set aside to cool. just boil for melt sugar, not boil to cook
2. Mix 3 types of flour together. Add coconut milk and knead well together. Filter with colander and set aside.
3. Divide food coloring into 4 cups. Then add the mixture that you already filter before. Divide in the same portion and stir until the colors mixed well with flour. Set aside.
4. Boil water in the steaming pot and put the print cup to boil for 15 minutes. Then add dough each by each. The thickness of each layer must not more than 3 mil. Steam for 5-7 minutes with low heat. Change color in every each layer. Set aside to cool.
5. Cut the pastry into squares. Finish.

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รายการที่1-4 จาก 4
รายการที่1-4 จาก 4

Kanom Chan

Kanom Chan - Soft and sticky sweets with beautiful color. For a great kind of this dessert, it must not less than 8 layers and can peel one by one in every layer.

Ingredient of Kanom Chan

1. 140 grams Arrowroot Flour Ground Arrowroot
2. 70 grams Rice Flour
3. 100 grams Tapioca Flour
4. 800 ml. Coconut Milk
5. 400 grams Sugar
6. 1/2 Tsp. Jasmine Smell
7. 3 Drops Food Coloring

How to Cook Kanom Chan


1. Mix sugar, coconut milk and jasmine scent. Use low heat to stir until sugar dissolve. Set aside to cool. just boil for melt sugar, not boil to cook
2. Mix 3 types of flour together. Add coconut milk and knead well together. Filter with colander and set aside.
3. Divide food coloring into 4 cups. Then add the mixture that you already filter before. Divide in the same portion and stir until the colors mixed well with flour. Set aside.
4. Boil water in the steaming pot and put the print cup to boil for 15 minutes. Then add dough each by each. The thickness of each layer must not more than 3 mil. Steam for 5-7 minutes with low heat. Change color in every each layer. Set aside to cool.
5. Cut the pastry into squares. Finish.

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