วันศุกร์ที่ 16 มีนาคม พ.ศ. 2555

Thai Pudding with Coconut topping

ขนมหวานไทย : ขนมตะโก้
ขนมหวานไทย : ขนมตะโก้แห้ว

Thai Pudding with Coconut topping

* 1 cup chickpea flour.

* Bring 3 cups jasmine scent.

* 2 cups sugar.

* Water, pandan juice 1/2 cup.

* Diced water chestnuts, cooked, cut into 1/2 cup.

* Counts or for dessert.

For the next monsoons.

* Rice flour 1/2 cup.

* 2 cups coconut milk.

* 1 teaspoon salt.

How to make Thai desserts, step by step.

1. The monsoons act. Mix chickpea flour, sugar, water and pandan leaves smell of jasmine in a pot together. And put it on medium heat. Cook and stir until thick.

2. Of Chinese water chestnuts, then put the slices into the prepared pan. Stir for another few minutes then turn off the lights. Lap, the wind blowing in the count drops below about half or construction of a model.

3. The monsoons do. Mix rice flour, coconut milk and salt together in a small pot. Then be set on low heat, stirring until it is thick and light.

4. Drops wind blowing down the page or a full count. Leave to cool. The dish is served as a snack on the fly.

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