| food | Food type | Main Ingredients | Take time | Serve |
| Thai | 1 | chicken | 30 minutes | 1 place |
ingredient
- 250 grams of Khao Niew Kheaw Ngu (white sticky rice)
- 500 grams of water (for soaking rice) (white glutinous rice)
- 150 grams of Amphawa coconut milk (white sticky rice)
- 110 grams of sugar (white sticky rice)
- 1.5 teaspoons salt (white glutinous rice)
- 2 pandan leaves (white sticky rice)
- 1.5 tablespoons soybean oil (white glutinous rice)
- 250 grams of sticky rice (purple sticky rice)
- 500 grams of water (for soaking rice) (purple sticky rice)
- 50 grams of butterfly pea flower water (purple sticky rice)
- 150 grams of Amphawa coconut milk (purple sticky rice)
- 2 grams pandan leaves (purple sticky rice)
- 110 grams of sugar (purple sticky rice)
- 1.5 teaspoons salt (purple sticky rice)
- 250 grams of sticky rice (yellow sticky rice)
- 500 grams of water (for soaking rice) (yellow glutinous rice)
- 1 tablespoon turmeric powder (yellow sticky rice)
- 150 grams of Amphawa coconut milk (yellow sticky rice)
- 2 pandan leaves (yellow sticky rice)
- 110 grams of granulated sugar (yellow sticky rice)
- 1.5 teaspoons salt (yellow sticky rice)
- 1.5 tablespoons soybean oil (yellow glutinous rice)
- 150 grams of shredded coconut (shredded coconut)
- 100 grams of coconut sugar (shredded)
- 15 grams of plain water (to be torn)
- 1/4 teaspoon salt (for topping)
- 1 tablespoon roasted white sesame seeds (toasted)
- 2 eggs (for custard)
- 2 duck eggs (with custard topping)
- 170 grams of Amphawa coconut milk (with custard topping)
- 120 grams of coconut sugar (for custard)
- 1/2 teaspoon salt (for topping)
- 2 pandan leaves (for custard)
- 100 grams of shrimp (shrimp face)
- 100 grams of grated white coconut (shrimp topping)
- 1/4 teaspoon salt (for shrimp)
- 10 grams of three friends (shrimp paste)
- 15 grams of shrimp paste (shrimp paste)
- 1 teaspoon seasoning sauce (for shrimp)
- 30 grams of sugar (for shrimp)
- 1/2 tablespoon kaffir lime leaves (for shrimp)
- 2 tablespoons soybean oil (for shrimp)
- 1 teaspoon orange food coloring (shrimp color)
- 250 grams of Amphawa coconut milk (coconut milk poured over sticky rice with mango)
- 1 tablespoon rice flour (coconut milk for pouring over sticky rice with mango)
- 2 tablespoons salt (coconut milk for pouring over sticky rice with mango)
- 1 ripe mango (coconut milk served with sticky rice and mango)
Preparation
Steaming sticky rice
Making a slit face
Making Custard
Making shrimp faces
Making Mango Sticky Rice with Coconut Milk
- Rub the rice with alum, both dry and wet.
- Wash the sticky rice with water 3 times or until the water is clear and soak it while adding all 3 colors (green from pandan leaves, purple
- From butterfly pea flowers, yellow from turmeric powder)
- Soak glutinous rice for at least 3 hours or overnight. Then use your hands to wash the rice to drain the water. Do not pour it in. Steam the rice for 30 minutes using high heat.
- While waiting for the sticky rice to make the coconut milk sauce, pour the Amphawa coconut milk into a pot, then add sugar, salt, pandan leaves and simmer over low heat.
- Wait until well combined, then add soybean oil. When the sticky rice is cooked, pour in the mixed coconut milk, but slowly add the coconut milk and set aside for 15 minutes.
Making a slit face
- Put coconut sugar in a brass pan with water over low heat. Add salt. Once the sugar has melted, add the grated coconut and stir to combine.
- Wait until the coconut is translucent and add a little roasted white sesame seeds and mix well.
Making Custard
- Crack duck and chicken eggs, then add palm sugar. Crush the palm sugar with pandan leaves. When the sugar dissolves, add salt.
- Add Amphawa coconut milk and mix well. Once the ingredients are well mixed, strain into a steaming container. When steaming, use high heat and steam for 15 minutes.
Making shrimp faces
- Pour grated white coconut into a mixing bowl, add orange food coloring, mix well, then heat up a pan and add soybean oil, followed by the three flavors, stir-fry until fragrant.
- Add the shrimp oil and when it smells good, add the shrimp and stir-fry until the shrimp is cooked. Add the shredded coconut. Season with salt and soy sauce. Stir-fry until everything is well combined. Sprinkle with kaffir lime leaves.
Making Mango Sticky Rice with Coconut Milk
- Pour Amphawa coconut milk into the pot, then add rice flour and mix well over low heat. Once well mixed, turn off the heat.
- Slice ripe mango and pour coconut milk over it.
