| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Sweets | Fruit | 45 Min |
1 place |
ingredient
- 400 grams Aero 100% UHT coconut milk 1000 ml.
- 2 grams of rice flour
- 1 gram salt
- 15 grams pandan leaves
- 1 kilogram of fresh longan pulp, pitted
- 400 grams of glutinous rice
- 500 grams of white sugar
- 3 liters of water
- 1 gram salt
- 50 grams of tapioca flour
- 100 grams of tapioca flour
Preparation
Coconut milk portion
- Separate a small amount of coconut milk and mix with rice flour. Stir until dissolved.
- Mix the remaining coconut milk with the coconut cream and put it in a pot. Add the tied pandan leaves and salt. Mix well and bring to a boil.
- Gradually pour the dissolved rice flour into the pot and stir quickly until boiling again. Turn off the heat and remove from heat.
Glutinous rice portion
- Wash the glutinous rice thoroughly.
- Soak the washed rice in warm water for about 15-20 minutes.
- Steam the soaked rice for 30-35 minutes and set aside.
- Mix tapioca flour and tapioca flour together, then add water and stir until the flour dissolves.
- Pour plain water into a pot, add pandan leaves and tie them together until the water boils.
- Pour the mixed flour into a pot and add the sugar and stir quickly to combine.
- Pour cooked sticky rice into the pot prepared in step 3. Stir until the sticky rice breaks up and mixes with the flour water. Then add the peeled fresh longan. Stir until well blended. Set aside for a while. Then serve with the prepared coconut milk.
