Thai desserts have passed a long history, once they were praised about their deliciousness and
elaborate creating in a king’s rhyme. Some of them are easy to cook, but has a wonderful flavor.
Ingredient
1 cup
4 cups
1/3 cups
1/2 teaspoons
3/4 cups
250 ml.
1. green mungbean, peeled, cleaned and soaked for 2 hours.
2. flower scented water
3. cassava starch mixed in water
4. salt, fine grain
5. sugar
6. Aroy-D coconut milk
Preparation
1. Steam mungbean for 30 minutes until the seeds little larger.
2. In a pot, heat flower scented water and sugar until dissolved. Filter out the dust. Heat again.
3. Add cassava starch solution. Stir until it is clear. Add steamed mungbean. Stir slowly. Turn off the heat.
4. Add salt in AROY-D coconut milk and mix well.
5. To serve, pour AROY-D coconut milk on the top.
