Laotian Coconut Cakes (Kanom Krok) International Cuisine from www.internationalcuisine.com
Description
Laos cuisine is known for its unique and spicy flavors, but it also has a range of delicious desserts. These desserts are a perfect way to end a meal or to enjoy as a sweet treat. Laos desserts are typically made with ingredients like coconut milk, rice flour, and pandan leaves. In this article, we will share some easy Laos dessert recipes that you can try at home.
Prep Time and Cook Time
The prep time for these recipes varies from 10 to 20 minutes, and the cook time ranges from 20 to 45 minutes.
Ingredients
The ingredients for these Laos dessert recipes are easily available in most grocery stores. Here is a list of some of the key ingredients you will need: - Coconut milk - Rice flour - Pandan leaves - Sugar - Tapioca pearls - Sweet potato - Sticky rice - Mango - Condensed milk - Water
Equipment
You will need basic kitchen equipment such as a mixing bowl, saucepan, steamer, and blender.
Method
1. Coconut Milk Sticky Rice with Mango
- Rinse 1 cup of sticky rice until the water runs clear. Soak the rice in water for at least 30 minutes. - In a steamer, steam the rice for 20-25 minutes until it becomes soft and sticky. - In a small saucepan, heat 1 cup of coconut milk with 2 tablespoons of sugar until the sugar dissolves. - Pour the coconut milk mixture over the cooked sticky rice and mix well. - Cut a ripe mango into small pieces and serve with the sticky rice.
2. Tapioca Pudding with Sweet Potato
- Peel and cut 1 sweet potato into small pieces. - In a saucepan, boil 2 cups of water with 1 pandan leaf. - Add the sweet potato to the boiling water and cook for 10-15 minutes until it becomes soft. - Add 1/2 cup of tapioca pearls to the boiling water and cook for another 10-15 minutes until the pearls become transparent. - Add 1/2 cup of sugar and 1/2 cup of coconut milk to the mixture and stir well. - Remove the pandan leaf and serve the pudding hot or cold.
3. Pandan Coconut Milk Jelly
- Soak 1/4 cup of agar agar powder in 1 cup of water for 10-15 minutes. - In a blender, blend 1 pandan leaf with 2 cups of coconut milk. - In a saucepan, heat the pandan coconut milk mixture with 1/2 cup of sugar until the sugar dissolves. - Add the soaked agar agar powder to the mixture and cook for 5-10 minutes until the powder dissolves completely. - Pour the mixture into a mold and let it cool and set in the refrigerator for 1-2 hours. - Once the jelly is set, cut it into small pieces and serve chilled.
Notes
- You can adjust the amount of sugar in these recipes according to your taste. - Pandan leaves can be found in Asian grocery stores. - You can use canned mango instead of fresh mango for convenience.
Nutrition Info
The nutrition information for these recipes varies, but they are generally low in fat and high in carbohydrates.
Recipe FAQ
1. Can I use regular rice instead of sticky rice for the Coconut Milk Sticky Rice with Mango recipe?
No, sticky rice is essential for this recipe as it has a unique texture and flavor that regular rice does not have.
2. Can I use other fruits instead of mango for the Coconut Milk Sticky Rice recipe?
Yes, you can use other fruits such as banana or durian.
Recipe Tips
- When making the Tapioca Pudding, make sure to keep stirring to prevent the tapioca pearls from sticking to the bottom of the pan. - You can add a few drops of pandan extract to the Pandan Coconut Milk Jelly for a stronger flavor.
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