♪ Taro Ginkgo Soft Coconut Candy ♪

Raw materials:

- 800 grams of white glutinous rice flour

- 200 grams of black glutinous rice flour

- 250 grams of fine dough

- 1050 ml of soft coconut juice

- 1 kg of unrefined sugar

- 1.5 teaspoons of salt

- Soft coconut meat

- Steamed albino.

- Boiled ginkgo, cooked.

- Khutty cockerel, size as needed (vendors use 7.5 centimeters)

- Rice Bran Oil for Krathong

- Snack steamer

How to Make: Bring all three kinds of flour, sugar, salt, with half of the coconut water, slowly massage until the sugar is melted (the longer the massage, the meat of the pastry will be more jelly). Then use the other half of the coconut water, the rest gradually loosen the dough until the dough is thickened with steaming. Rest the dough, then prepare the crate to steamed the pastry. Set the water to boil. Apply the bran oil throughout the pastry. Scoop the dessert with taro, ginkgo, and soft gooseberry. Steamed the pastry for 25-30 minutes, depending on the fire of each house. Complete the time. Check the pastry meat, up, cooked, cooked, dried, and not wiped. Lift it from the stove.

# Black glutinous rice dough snack # KanomB # Delicious is good 😋