154017
Khao Mao Bueng Rice
Khao Mao Bueng (ข้าวเม่าเบื้อง)
Rice
Ingredients and Methods contained in the book gourmet cook by Thanpuying Plei Phasakornwong, which is adapted from the method of making Kanom Bueng again. This recipe is not according to the book. but will be modified to make it easier. Just bring khao (Rice) mao stirred with syrup made from palm sugar and then compressed into sheets Sprinkle with grated coconut That’s all. Mao Mao above is ready to eat.
Ingredient
- Khao Mao 1 ½ cups
- 2 ½ cups finely grated mature coconut
- 1/2 cup water
- 1 ½ cups palm sugar
Method
- Heat a pan, put oil in it. Warm up the oil at put the rice Fried to make the rice crispy.
- Heat a pot, add water and palm sugar. then turn on the light Stir the palm sugar to dissolve well.
- Add finely grated mature coconut. mix well Then simmer until thick and sticky, then turn off the stove.
- Add fried rice Stir fried khao mao with finely grated coconut and sugar to combine. When finished, scoop into a mold or a round cup and press it to make a round plate. Then let it cool down and it’s done.
