Khanom kheng Sai Kem

Khanom Keng Sai KemIngredient2 cup sticky rice flour1 and 2/3 cup sugar3 cup waterStuffing1 cup mashed mung bean (genus Phaseoias)1/3 cup minced pork2 tbsp. minced coriander roots1 tbsp. pepper1 and 1/4 cup sugar2 tbsp. salt3 tbsp. vegetable oil1 cup vegetable oil to spread on banana leavesMethod1. Soak mung bean in the water for 30 minutes.2. Place a white cloth filter in the steam pot. Put soake
Khanom kheng Sai Kem: Khanom kheng Sai Kem

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