Kako menu or pork leg dessert, soft outer frame, eat with

Tu Kako Menu or Pork Leg Treats, Soft Outer Frame, Dine with Three Flavors of Dipping sauce, Super Delicious 🥳

* * * dipping sauce ratio * * *

Coconut sugar 300 grams

300 ml of water.

Salt meal, 1 / 2 h.

Red chili jinda crushed coarsely 1 / 2 shh.

2 hours of wet tamarind juice.

Coarsely ground roasted peanuts. As you like.

Coriander face decoration

* * * Pork leg dessert mixture * * *

300 grams of rice flour

300grams of versatile wheat flour

Scented taro slices 500 grams of strands

300 grams of cooked boiled black beans

500 grams of coconut milk

500 grams of water

1 tablespoon sugar

1 / 2 teaspoon ground salt

Pig leg snack print, size 6.5 cm wide. 3 cm high.

How to do (clip how to do in comments)

1. Mix both kinds of flour, coconut milk, water, sugar and salt meal together. Use the hand muzzle to match well. Then add boiled black beans and taro to cut the strands. (Can turn taro into oily or turn beans into corn)

2. Warm oil with a relatively mild medium, with soaking in the oil. When the oil is hot, hot, hot, then scoop the dough with black beans and taro to full, then drop it into the oil pan. When the edges of the dough start to brown, it is spread out of the print, and then fried with a relatively mild medium, until the whole dessert is brown, scoop up and rest the oil. This recipe can do about 17 pieces.

4. Make a dipping sauce with coconut sugar, salt meal, into the pot with empty water, simmer with a relatively mild medium until everything is melted together and boiling, so add wet tamarind water, simmer until the mixture thickens, then add crushed chili peppers, turn off the gas, rest completely, pour in a cup, scoop crushed peanuts on top, beautify with coriander leaves, serve with sliced coco.

# Kako dessert # Pork leg candy # Mother C, Nong Dong channel