© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Noi
I used to make this dessert (my assignment from my family when I was only about 11), my family used to make a living from selling Thai desserts. I found this recipe from a Thai website which is very close to my recollection.
1 ½ cup mung bean starch (paang tao)
½ cup rice flour
3 cups paang mun (similar to corn starch)
4 ½ cups thick coconut milk
2 ½ cups thin coconut milk
4 ½ cups white sugar
¼ cups pandan extract
Cook sugar in thin coconut milk over medium heat until sugar dissolved set aside to cool.
Mix all 3 types of flour together. Knead flour with thick coconut milk by adding coconut milk in a small quantity at a time, then added the dissolved sugar in thin coconut milk.
Divide the mixture into two equal parts then add pandan extract to one part of mixture.
Heat pan in steamer until hot then add flour mixture (about ¼ inch) cook the first layer until done, about 5 to 7 minutes. Continue the same process for the rest of the mixture. Cool and cut into small pieces.