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People who have never done it can still be delicious, believe not?

🍲 the menu name: dessert (true Thai) on the channel of real sago flour.

🥦 Raw Material: Putlung Authentic Sago Powder Channel

Equipment 🥘: Boiler, colander

🍳 steps to do:

1. Buy real sago flour.

Unwrap the vacuum envelope. Put the container in the fridge.

Can be collected for a long time (the supplier of raw materials said)

2. Put the pot in boiling boiled water. A little more water in the leaves.

Also add fragrance (wash thoroughly

Can break by bringing each bundle

More fragrant and then scoop out the pandan leaves

3. Bring the powder through the circle to loosen the eyes.

4. Boiling water, gradually put the line through the box with Gua

The line goes too. Don't stick to the bottom of the pot. Always have people.

Time to not stick to the pot

5. If cooked, the line will rise. Spoon to put.

Strainer, open the plumbing, knock the strands to loosen

To the end of the pot

6. Bring the line where the water is soaked.

How to make water:

Use fresh coconut milk or coconut milk head as a bottle sold in the mall.

Bring it to boil, break it. Add a little salt.

How to make syrup:

Bring the unbleached sugar and add the boiled water to the large amount, less according to the raw materials and people to thicken.

When everything is ready, then pour coconut milk into the box where we set aside to make the water first.

Prepare to serve: By scooping the line and adding a little syrup as you like, is it a way to do it?

👍🏻: During the course of wearing a line throughout, do not stop the hand. If it is stuck in a lump

/เขตหลักสี่

# Landing the coconut milk water channelRelaxed# Real Sago Powder # Delicious and easy to make

2025/12/8 Edited to

... Read moreลอดช่องแป้งสาคูแท้เป็นขนมหวานไทยแท้ที่มีต้นกำเนิดจากจังหวัดพัทลุง ซึ่งขึ้นชื่อเรื่องความเหนียวนุ่มของเส้นและความหอมของน้ำกะทิ การทำลอดช่องแป้งสาคูไม่จำเป็นต้องเป็นคนที่มีประสบการณ์มาก่อนก็สามารถทำได้ โดยความเชื่อที่ว่า "คนไม่เคยทำยังทำได้อร่อย" นั้นเกิดจากการเลือกใช้วัตถุดิบคุณภาพอย่างแป้งสาคูแท้ที่ขายในซองสูญญากาศ และการทำตามขั้นตอนอย่างถูกวิธี วิธีการต้มเส้นลอดช่องนั้นเป็นอีกขั้นตอนสำคัญที่ต้องระวัง โดยเฉพาะการคนเส้นลอดช่องตลอดเวลาในขณะที่ต้ม จะช่วยป้องกันเส้นติดกันเป็นก้อนและทำให้เส้นเรียงตัวสวยพร้อมเสิร์ฟ หลังจากเส้นสุกและลอยขึ้นมา การใช้กระชอนตักและน็อคเส้นในน้ำเย็นจะช่วยให้เส้นคลายตัวไม่ติดรวมกัน น้ำกะทิที่ใช้ควรเป็นหัวกะทิสดหรือน้ำกะทิคุณภาพดี ต้มน้ำกะทิจนอุ่นและแตกมัน พร้อมใส่เกลือเล็กน้อยเพื่อเพิ่มรสชาติให้นัว และน้ำเชื่อมควรเลือกใช้น้ำตาลทรายไม่ฟอกสีผสมน้ำต้มจนข้นซึ่งช่วยรักษาความหวานแบบธรรมชาติและมีกลิ่นหอม ไม่หวานเลี่ยนจนเกินไป นอกจากนี้การใช้ใบเตยในระหว่างต้มเส้นลอดช่องจะช่วยเพิ่มกลิ่นหอมสดชื่นให้กับลอดช่องด้วย ใบเตยควรล้างให้สะอาดและมัดเป็นกำก่อนใส่ต้ม เพื่อความสะดวกในการนำออกเมื่อเสร็จ สำหรับผู้ที่เพิ่งเริ่มต้น อย่าลืมรักษาความสะอาดของอุปกรณ์และภาชนะที่ใช้ทำ เพื่อให้ลอดช่องสะอาดปลอดภัยต่อการบริโภค และเก็บแป้งในตู้เย็นในซองสุญญากาศเพื่อความสดใหม่และสามารถเก็บได้นานถึง 7 วันตามคำแนะนำที่ได้จากคนขาย การทำลอดช่องแป้งสาคูแท้ไม่เพียงแค่เป็นการทำขนมหวาน แต่ยังถือเป็นการสืบสานวัฒนธรรมอาหารไทย พร้อมได้แลกเปลี่ยนสูตรและความชอบกับคนรอบข้าง ทำให้ขนมชนิดนี้ยังคงได้รับความนิยมและความเชื่อถือในเรื่องความอร่อยจากทั้งคนที่ชำนาญและคนใหม่ที่ไม่เคยทำมาก่อน

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