Information

United States of America

Golden Krathong

    Krathong

  • 1/2 cup rice flour ( kao-jao flour )
  • 1/2 cup flour
  • 1/4 cup tapioca flour
  • 1/2 cup coconut cream
  • 1/4 cup num-poon-sai
  • 1/2 teaspoon salt
  • 1 teaspoon palm sugar
  • eggyolk
  1. Blend rice flour, flour, and tapioca flour. Beat with eggyolk and some coconut cream until smoot.
  2. Melt the rest of coconut cream, num-poon-sai, sugar, and salt. Stir to mix well.
  3. In a low heat frying pan, pour the mixture to a mould and deep fry until golden.

    Filling

  • 1 cup pork, diced
  • 1/2 cup shrimp, diced
  • 1 cup corn
  • 1 tablespoon pounded coriander root, garlic, pepper
  • 2 tablespoons oil
  • 1 1/2  tablespoons fish sauce
  • 1 tablespoon sugar
  • coriander
  • sliced large bird chili
  1. Fry pork, shrimp, garlic, pepper, and coriander root over high heat temperature until cooked
  2. Add some fish sauce and sugar
  3. To serve, put the filling in the krathong, garnish with parsley. Serve warm on a platter.

 


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