Curry Pot Snack Recipe (Fine Form)

Raw Material (8x8 inch Tray)

5 duck eggs (or 6 chicken eggs)

500 ml of coconut milk

250 grams of beep sugar

100 grams of sugar

200 grams of finely ground steamed green beans (or taro steamed / manlilac / pumpkin substitute)

2 tablespoons rice flour

1 / 2 teaspoon salt

Alley shallots 150 grams

Oil for Scented Jiao 150 ml

How to do

1. Jiao fragrant

A thin shallot alley.

Set the light oil. Put the fragrance into the jiao until yellow and golden.

Scoop up and rest for the oil.

Keep 2-3 tablespoons of fragrant jiao oil. Put it in a curry pot mixture. It will be very fragrant.

2. Mix eggs

Hammering eggs into a bowl

Add peep sugar, granulated sugar and salt.

Use your hands to gently massage until the sugar has melted (not hitting hard so as not to bubble).

3. Add coconut milk

Gradually pour coconut milk into it.

People get along.

Add rice flour and fragrant jiao oil.

Poor smooth

4. Put the crushed beans

Add the ground steamed green beans.

The poor are smooth, homogeneous.

Filter through colander 1-2 rounds

5. Baking

Pour in a thin oiled tray.

Baking Fire 180 ° C

It takes about 45-55 minutes.

When the pastry face starts to turn golden brown, turn on the light for another 5-10 minutes, make the face fragrant.

6.Decoration

Sprinkled fragrant when the dessert is still hot

Stay cool before cutting. You'll get a nice piece, not a mess.

Delicious Tips

✅ use freshly squeezed coconut milk to smell it.

✅ Massage eggs and sugar instead of beating will make the meat smooth.

✅ Filter the mixture every time. The candy is tender.

✅ using duck eggs. The color is yellowish and more fragrant.

✅ Stay cool before cutting for at least 2 hours.

✅. Sprinkle new jiao fragrances before serving. It will be the crispest and most fragrant.

# Curry pot candy # Curry Pot Snack Recipe # Antique curry pot # Thai snacks