Egg curry pot🥚🥯

# Egg curry pot # Trending # Simple menu # Thai sweets # Curry pot

🥚 raw materials

* 4 duck eggs (can use chicken eggs, but duck eggs are more fragrant)

* Coconut milk 400 ml

* 200-250 grams of beep sugar

* 2 tablespoons of granulated sugar (helps make the face pretty colored)

* 1 / 2 teaspoon salt

* 1 tablespoon rice flour (keeps the set smooth)

* Alley shallot (for face jiao)

* A little oil (for fragrant jiao)

* 3-4 pandan leaves can be crumpled with eggs if they don't have a vanilla smell.

🔪 How to do

1. Make coconut milk sugar

1.Set Coconut Milk + Beep Sugar + Sand Sugar + Salt

2. The fire is weak until melted together. Rest to cool.

2. Mix eggs

1. Hammered the egg into a bowl. Whisk gently (do not need to be very fluffy) and crumble with pandan leaves. In the picture, we use the scent of Nila instead.

2. Pour cold coconut milk into it.

3. Put the rice flour together.

4. Filter 1 round to get a smooth texture.

3. Baking

1. Pour into a foil tray or print

2. Baking fire 170-180 ° C, about 30-40 minutes

👉 until the dessert face starts to set and darker.

4. Make a fragrant face

1. Scented alley

2. Jiao in light fire oil until crispy yellow

3. Scoop to rest the oil

5. Baking dessert face

* Take out the dessert, sprinkle the fragrance

* Bake back for 5-10 minutes to make your face taut and fragrant.

✅. Trick.

* Use true beep sugar. The color will be pretty dark brown.

* Filter ingredients before baking = Silky face, not bubbly

* Do not beat the eggs too hard to get firm, not fluffy.

* Bake the upper-lower light. The end light slightly turns on the upper light to the dark face.