Khanom Piak Poon (Pandan Coconut Jelly)

Name: Khanom Piak Poon (Pandan Coconut Jelly)
Total time: 3600 s
Yield: Serves 10 servings
Ingredients: 2/3 cup rice flour (80 grams); 2 1/2 tablespoons tapioca starch (20 grams); 2 1/2 tablespoons arrowroot starch (20 grams); 1/2 cup palm sugar (100 grams); 1/2 cup granulated sugar (100 grams); 1/2 teaspoon salt (2 grams); 2 1/2 cups clear limewater (600 grams); 3/4 cup coconut cream (200 grams); 3/4 cup pandan juice (200 grams); Shredded coconut for topping, as desired

จุไรรัตน์ ทาธิวัน((fb.Jurairat Thathiwan)) @cook_4670229

จากหนองบัวลำภู

This is a traditional Thai dessert I've loved since childhood. It's hard to find a good one these days, so I tried making it myself when I had some free time. It may not look perfect, but it tastes delicious!

จุไรรัตน์ ทาธิวัน((fb.Jurairat Thathiwan)) @cook_4670229

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Ingredients

1 hour

Serves 10 servings

2/3 cuprice flour (80 grams)
2 1/2 tablespoonstapioca starch (20 grams)
2 1/2 tablespoonsarrowroot starch (20 grams)
1/2 cuppalm sugar (100 grams)
1/2 cupgranulated sugar (100 grams)
1/2 teaspoonsalt (2 grams)
2 1/2 cupsclear limewater (600 grams)
3/4 cupcoconut cream (200 grams)
3/4 cuppandan juice (200 grams)
Shredded coconut for topping, as desired

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Steps

1 hour

1

Combine the rice flour, tapioca starch, and arrowroot starch in a mixing bowl. Gradually add a little clear limewater at a time, kneading until you get a smooth dough, about 10-15 minutes. Add the remaining clear limewater and mix well. Add the sugars, coconut cream, and pandan juice to the bowl. Stir until the sugars dissolve, then strain through a fine sieve. Cook over low heat, stirring constantly, until thickened, about 45-60 minutes.
2

Pour the mixture into a tray.
3

Let cool completely, then cut into pieces.
4

Top with shredded coconut mixed with a little salt.
5

If you want to keep it longer, steam the salted shredded coconut until just heated through. This helps it stay fresh.