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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: