Piak Poon (Rice Flour Custard)

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Piak Poon (Rice Flour Custard)

Stirring flour, sugar, and saturated red lime juice are needed in making Khanom Piak Poon. The dessert needs to be stirred over high heat and then medium heat till it turns sticky and thick. It is usually added green color from pandanus leaves and black from burnt coconut skin. It is always served after dinner.


Ingredients
4 g. rice flour
1 1/2 g. tubular flour
2 g. palm sugar
1 kg. sugar
16 cups Saturated red lime liquid
2 tbsp. concentrated pandanus leaves water

Methods
1. Prepare saturated red lime liquid - Use 3 kg. of red lime.- Soak red lime in 20 litres water for 1 week.
2. Mix rice flour, tubular flour, and saturated red lime liquid together.
3. Pour the mixture into the pan. Add palm sugar and sugar. Stir till thick. Then add pandanus leaves water. Stir for another 1 hour. Lower the heat. Pat the dessert in the tray.

Makes:
1 of 12 x 12 inches tray or
2 of 5 1/2 x 5 1/2 inches tray

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