Reameeii

Kanom Piak Poon ( Rice Flour Custard)

    For this recipe, the recipe is to add coconut milk in it, resulting in a pleasant aroma, both coconut milk and pandanus. The method is simple and not difficult.

Ingredients of Kanom Piak Poon

Flour 80 grams ,

40 grams of arrowroot flour

200 grams of Sugar

Lime water 600 milliliters

Fresh pandan juice 200 milliliters

200 milliliters of coconut milk

1 teaspoon salt

1 cup grated coconut meat

How to make Kanom Piak Poon

STEP 1: Prepare Rhombic Dough Mixing rice flour Arrowroot And lime water, stir well. Then add the remaining ingredients: sugar, water, pandan juice, squeezed coconut milk, salt, then stir until sugar dissolves. Filtered in a brass pan (or pot) to filter flour and pandan crumb Put the pandan juice in the flour mixture.

Filter the flour mixture in a brass pan.

STEP 2: Stir the flour Bring a pan over low heat. If overheated, the flour may be overcooked. Stir the flour continuously in the same direction Stirring speed uniformly Take about 30-40 minutes until the flour is cooked to be glossy. Emphasizing that it must be glossy Tasting the powder without the smell TIP: If the pot or pan starts to heat until the smoke rises, reduce the heat a little and hurry the flour mixture quickly. In order not to make the pastry a wedge If a little wedge People continue, for a moment, the candy becomes homogeneous. Stir the flour continuously in the same direction Stir until the flour is cooked to be glossy

STEP 3: Serve Pour the mixture into the oiled mold. Smooth the face, then take to rest until cool. When the rhombus is cold Cut the knife into the desired shape. Served with grated coconut This is ready for the end.