Sangkhya is purple.

Today there are purple leftovers from making sweets. Not many leftovers and steamed cooked. Don't know what to do. Bored of steamed sweets too.

So I thought that I would make a sangkha for my son to dunk with papa to eat in the morning before going to school. This menu has to weigh the ingredients. The recipe doesn't work because if the dough is too much, the water is too little or too much.

It will not come out as a sangkha as you think.

Ingredients

• Sliced purple, cooked steamed 150 grams

• Chicken egg number 0 = 2 eggs

• 400 grams of condensed milk

• 150 grams of condensed milk

• 30 grams of sugar

• Salt meal 1 / 4 h..

• 2 litches of corn flour

• Coconut milk, 250 grams

This recipe doesn't add food coloring or purple powder, but the color is beautiful (can be stored in the fridge for two days because it is fresh coconut milk).

How to do

- First bring it purple and use it for utensils.

Hot grinding is very easy.

- Put all the ingredients in it and stir it together. Then filter it. We filter for fine smoothness. Put a small pot with a handle. Hold it down.

- Then put a large pot in water and set the fire to wait for it to boil (do not let the water boil), put the small pot in the pot again, and lower the fire a little, the water will bounce on the hand (the amount of water to cast the pot must fit in the small pot).

Then you can start stirring our sangkha. You should use a spatula. It is not recommended to use a ladle because it is not stirred thoroughly. (The stirring technique is to stir clockwise from the center of the pot and go to the side of the pot.

And from the side of the pot to the center of the pot. Confused!! This kind of stirring will be easy to stir, not burn on the bottom of the pot, stirring for 20-30 minutes to get a thick, shiny texture. But if anyone wants to thicken, can stir up, but have to reduce the light and stir quickly, otherwise it will burn. When you want the meat, lift it down and leave it to cool. This recipe is cold, he does not thicken a lot. It is also a creamy texture as you can see.. Try to eat it, not difficult..

* * * Solution (Personal) If stirred and thickened, or the meat is not smooth, immediately lift it from the stove and add coconut milk to the mixture, filter with a thin white cloth, and stir again....(To be beautiful and pleasant, personally hurt no less)

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.. When Sangkhya was very purple at that time, he didn't stand in line with him, but someone bought it.. I tried it and it was very delicious. I wanted to follow it (this recipe is not based on the famous recipe), but for us, maybe because Pathong is so good..

* * Yet, for your son, you can use any box, but you have to fry the frame for a moment. All the dishes are gone. 😅