Local name
Ka-nom-tooay-foo |
Ingredients
Rice flour, sugar, water. Look-paeng. |
Fish normally used:
|
| Fermentation: |
10-14 hours. |
| Storage life: |
2 days. |
| Production: |
In home industry. |
| Properties: |
Soft and spongy texture, slightly sweet taste. |
Microorganisms
No data.
|
| Method |
 |
| Mix about 360 g. of rice flour with 130 g. of sugar and about 240 ml. of water. Add 10 g. of powdered Look-paeng and leave to ferment ovemight. The next morning, spoon into porcelain sweet cups and steam for 15 minutes. |
| Consumption |
| Eat as a dessert. At present, Ka-nom-tooay-foo is also produced without fermention by mixing baking powder with rice flour, sugar and water and steaming in porcelain sweet cups. |
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